rubyfrost
This is an apple with skin so thick that not even a Wikipedia page could get through to it. I hear whispers that it’s best when used in savory dishes, and I’m inclined to agree. This apple provides a jaw workout far more productive than mewing. It’s decently tart, which is a bonus. Allegedly it’s a cross between a Braeburn and Autumn Crisp, and comes from Cornell. According to their website, they’ve partnered with US Pickleball, which is apt because I think the RubyFrost would make for a very good pickleball.
For whatever reason the draft of this post is being flagged as having mature content.* I’d argue that the RubyFrost is a relatively immature apple on the basis of unconvincing PR and impracticality alone. I do wonder about the potential for making a RubyFrost spritz, though. Seems like something worth investigating. Nice semi-sweet semi-tart blend. Perfect for the average gentrified Williamsburg brunch establishment after a long morning of pickleball.
*it was me, accidentally. My point still stands.
sweetness: 4/10 (positive)
crispness: 7/10
narrative significance: 5/10
Essence: 5/10
