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floury apples.

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is there any tell-tail signs that an apple you are about to purchase is floury?thanks

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  1. It is almost a sixth sense sort of thing but there is a weightier/heftier feeling to crisper fruit - a livliness to the touch of the skin when gently cradled. More water weight I guess. More ringing hollowness rather than dull thud... feeling.

    By all means, take your bad fruit back to the seller and complain. We don't do enough of this in America. Floury anything in fruit (even worse when in a peach or tomato) is simply not what one is bargaining for and a store should not be selling it as such.

    1. hello, my wonderful spouse gets into eating routines/habits and has to have something regularly, no matter the season. I finally got her to give up on apples in the late spring-late summer period when U.S. consumers are eating gassed/long-stored stuff from the previous year, or imports from southern hemisphere producers(which may also be gassed and long-stored). Nothing like the fruits in the fall farmers' markets; had some great stuff when I was in DC last Oct. at the Eastern Market. enjoy

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      1. re: moto

        we have absolutely beautiful apples down here in both australia and new zealand,but now and again we get a bad run.good advice though. thanks

      2. Check the blossom end (bottom) of the apple. It should be nice and tight with no signs of splitting, fuzz (mold), or discoloration. If it shows any of these signs, it is more likely to be mealy.

        As moto wrote, late spring to late summer apples are just plain out of season. Apples purchased at a farmers market from the grower are less likely to mealy. If you don't have a farmers market near you, try to buy from a large grocery/mega mart that will have a higher turnover of produce. You can also ask to speak with the produce manager and ask if the apples sold in the store are transported in trucks with ethylene filters.

        Ethylene is a gas naturally produced by apples and other fruit, much the same way that by breathing we produce carbon dioxide. When apples are shipped, they are exposed to higher levels of ethelyne gas (being packed closely together) which causes them to "age" more quickly. Trucks/shipping containers that have the ethylene filtration system in place to circulate the air and oxidize the ethylene extend the "shelf life" of apples. Also look for apples shipped in boxes with the dimpled cardboard packing, which cradles each apple to create more space for air to flow.

        Also to note, once an apple "goes bad," its production of ethylene skyrockets, causing other apples to "go bad" more quickly. Thus, "one bad apple spoils the whole bunch."

        1. the ethylene makes alot of sense.it seems to only be the travelled produce it happens to as opposed to produce purchased
          direct from grower...thanks for that

          1. It's a hit or miss game always with fruit. For selecting crisp apples, it's all in the touch. The apple should "feel" like it's fresh. The skin should be smooth and shiny, and should have that "squeaky-clean" feel to it when you run your finger over it. It should not give when you press on the flesh because then the apple is old and "mealy". You might as well have purchased apple sauce. IMO, crisp apples are those picked slighty more under-ripe than others. So, the firmer the apple, the crispier the flesh.

            1 Reply
            1. re: Cheese Boy

              Not all apples are shiny and smooth. Golden Russetts, which when they are good are very crisp and juicy, have dull, rough skin. Winesaps also have dull skin. Agree that it should feel firm. The key is to know your apple vendor.

            2. Btw, I have found that peaches, nectarines, etc. that have bad texture raw are wonderful when baked. Not sure if the same is true of a bad apple--I just core it (seeds are poisonous) and give it to the dogs :)