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Comment by orky56 | Hacker News Reader

I happen to like Red Delicious since they produce a satisfying crunch without being tart (like green apples) or mushy (like gala). I'm surprised this article is using a personal preference to criticize an entire variety and industry.

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As someone who loves textures of foods, I empathize with the 'crunch' comment - though I will note that the only commendation you made about the flavor was expressing the Red Delicious's lack of flavor...

I liked Red Delicious back in the early 80s, but I noticed by the late 80s that they were becoming less flavorful, and tougher skinned. Now, the crunch and the visual is about all the red delicious has going for it.

I haven't seen Jonagold mentioned, but it's another one I like (though it doesn't store particularly well).

Honeycrisp fits this bill for me - in fact it stays crunchy much longer than RedD.

You need to try a Cortland. If only we could get them here on the West Coast...

YES. I grew up eating Cortlands in the midwest. Have never found one in the LA area.

I think the minutiae of which apple cultivars we should buy is a not so delicious red herring from a more important truth: the worst Asian pear I've ever had is far and away better than the best apple I've ever had. My wife swears by apples though so ¯\_(ツ)_/¯

i've never had a mushy gala.

they get very mealy and unpleasant in texture if they over-ripen even a little bit. gala are often recommended for baking for this reason. the texture degenerates very quickly, moreso than most varieties.

Every fall we buy a bunch of Galas and Fujis. We eat the Galas immediately, and put the Fujis in our walk-in cooler for the rest of the year.

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