A fellow apple fanatic emailed me recently about a rot- and pest-resistant apple that will stay crisp and fresh for two weeks at room temperature.
Breeding will out, and the new variety has great genes, according to its patent.
Horticulturalists tout the fruit's green potential to save growers money while avoiding the need for pesticides and energy-intensive storage.
But (and excuse me for asking this) how does it taste?
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