- over time. Most
North Americans and
Europeans favor crunchy, sweet, and
subacid apples. Nevertheless, tart
apples maintain a
strong minority following...
- 9–5.3 oz).
Flesh juicy,
subacid. Eating,
cider Use
November Ahrina Germany 1993 A
large roundish apple.
Flesh juicy,
subacid.
Eating Pick late September;...
-
economically important. The
mature fruit,
known as
Ogeechee lime, has a
subacid flavor. It is made into
preserves and can also be used as a substitute...
- 12
inches (30 cm) in length.
containing numerous seeds,
embedded in a
subacid edible pulp. The
badea is
sometimes grown in greenhouses. The
fruits of...
- firm peel, and is not necked. It has 11-13
juicy segments and a pleasant,
subacid flavor. It has 20-25
small seeds. The tree is high-yielding and scab-resistant...
-
apple variety. The
fruit has tender, crisp,
greenish white flesh with a
subacid flavor. It was the most
widely grown variety in the
Soviet Union. Cosmonauts...
-
reminiscent of apples. When
under ripe the
flesh is
white and crispy, acid to
subacid to
sweet in taste.
Fully ripe
fruits are less
crisp and
somewhat mealy;...
-
growth rates. O. ficus-indica
proliferates in
various soils ranging from
subacid to subalkaline, with clay
content not
exceeding 15–20% and the soil well-drained...
- skin. The succulent,
tangy flesh is white, yellow, or
orange and
sweet to
subacid or acid,
depending on the cultivar.[citation needed] Each
fruit contains...
- yellow-white, fine-grained, crisp, and very juicy. Cox's
flavour is
sprightly subacid, with
hints of
cherry and anise,
becoming softer and
milder with age. When...
