Fujis tasted so much better pre-2010. Around 2011 or so they started getting less flavor and having taller shapes. In fact I’ve noticed that just about all produce period, tastes better when it has a wider, squatter shape
my observations were validated in 2013: https://www.smithsonianmag.com/science-nature/climate-change-is-altering-the-taste-and-texture-of-fuji-apples-44558/
unrelated: the best apple I’ve ever tasted was at a farmers market in NYC in 2014. The woman claimed it was a “pink lady” but it looked nothing like the grocery ones. It had deep red skin, with brown warts, and a very matte finish. I actually only noticed it because of its smell, it was unbelievably fragrant and I noticed it just walking by. I bought a few, and when I sliced them open, there were red veins running through the interior flesh. Super sweet, but more importantly, the flavor was like 30 apples packed into one
Do apples get like that when they’re left on the tree for a long time? Also the second best apples I’ve ever had were imported from China lol (similar situation, but a little less sugar content)
yea they can ruin you
all apples in the grocery store (not most, all) are somewhat unripe, but bred for sweetness. So that they can ship well due to being unripe, but still taste sweet. However, this makes the flavor kinda meh. Tasting an actual ripe apple flavor is really eye opening
basically if it has any green near the stem or bottom, it’s still a bit unripe
