When apples, especially Fujis, have a “good year”, the starches in the center convert to sugars and the flavor concentrates, leading to an amber-brown color. Americans look at this as off-putting, and agriculturalists generally refer to it as “watercore.” The Japanese, on the other hand, have figured out that this ugly flesh simply tastes better; affectionately naming it Mitsu, or “honeycore,” and charging a premium for apples that have it!

Our citrus growers in Madera County, California have set out to create Fuji apples with exactly this characteristic. Grown on a higher elevated portion of land typically ideal for peaches and grapes, these fruit are left on the tree longer than most commercial apples to reach their peak sugar content. These apples will not win any beauty contests; apples need cold nights to get the striking colors typical for apples from New York or Washington. This being said, they are most likely the sweetest apples that we will carry all year!

The local bear and deer have taken a liking to this fruit, so supplies are extremely limited. Give these guys a shot if you’re in this week, you’ll be glad you did!