Report from my mother on cooking quality....
About as appetising as a sloe when raw; similar bitterness / acidity. Dries out the mouth instantly.
I cooked one, sliced, simmering in a small quantity of water / butter. It looked rather liked smoked salmon after this treatment; very unappetising. However there was a big surprise; it had an attractive sweet-tart flavour, with no bitterness. It doesn't mush down like Bramley. Good with yoghurt or cream; probably less good is a pie as it's still crunchy after cooking. Slightly reminiscent of dried apples.
One other observation - the apple is deeply pigmented when small, but the flesh colour fades as the apple grows. At full size it is pink rather than red. This is the opposite of, say, Hidden Rose, the flesh of which remains colourless until nearly ripe.
compiled by Nigel Deacon / Diversity website
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