Sunday, November 12, 2006

Handfull of Lady Apples

Foodnetwork.com says
"A tiny apple that can range in color from brilliant red to yellow with generous red blushing. Its flesh is sweet-tart and it can be eaten raw or cooked. Fresh lady apples are available during the winter months. They're also available canned, and are widely used for garnishing purposes."

They, like most recipe books that refer to them at all refer to them as a garnish. There is a reason for this...


... they taste aweful, not astringent, not bitter but gamey and foul more like spoiled meatloaf than a crabapple. Truly a vile apple.