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Joybells

Why you should be excited

Joybells is from an era when apples could be appreciated for being subtle, unlike now, when it seems that everything must be 'explosive.'

The story of Joybells

Joan Morgan and Alison Richards describe Joybells as having a "delicate, almost ethereal taste."

When's the last time you tasted an apple that brought the word 'ethereal' to mind? Likely it wasn't one with a crunch so great it scares off birds roosting half a kilometre away. And that's the sort of apple that's in favour today.

Don't get me wrong: I love an apple with a good crunch. But I also really like the idea of paying enough attention to what we are eating that we notice delicate flavours as special as that of Joybells.

So here's to subtlety -- and to this not-so-famous English apple that inspired Morgan and Richards to describe it so nicely.

Joybells Facts

Its origins

Raised from seed in Surrey, England, sometime shortly before the turn of the 20th century.

Flavour, aroma, texture

The juicy, sweet, melting flesh delivers a delicate yet memorable flavour.

Appearance

This pretty apple is dusky pink with carmine stripes.

When they’re available

Mid-season (usually in late September).

Quality for fresh eating

Very good.

Quality for cooking

Mainly used for fresh eating.

Quality for cider

Not particularly known for its use in cider.

Keeping ability

Good (2 or 3 months when kept refrigerated).