Breeder hits jackpot

摘要

Apple variety enthusiast Bill Howell of Prosser, Washington, began making crosses about 25 years ago with the dream of developing a great-tasting red-fleshed apple. Three years ago, he hit the jackpot. "I was out evaluating fruit, and I opened it and tasted it, and I could hardly catch my breath," Howell recalls. "It was a beautiful hot pink inside, and the outside had a nice red finish to it. And it was a crisp, juicy, good-tasting apple. It just has a really nice balance of sugar and acid."Red-fleshed apples that are good to eat have been the grail of breeders worldwide. The red-flesh trait originated in crab apples, and the trick has been to separate it from the tart, unpalatable flavor of crabs.