A Taste of Sydney: The Best and Worst Apples, Judged by Experts
A panel of tasters—including a microbial ecologist, an apple enthusiast, a fruit merchant, and a journalist—recently put 16 apple varieties from Sydney markets to the test. They scored the fruit on texture, taste, sweetness, and acidity, with sugar levels measured using a Brix refractometer.
The top-scoring apples balanced sweetness and acidity perfectly.
Here is how the apples stacked up, from the sublime to the disappointing.
The Elite (8.5/10)
Jazz
Crunchy, juicy, sweet, and floral.
This apple was a standout for its vibrant texture and aromatic profile.
Yello
Noted for intense sweetness and a perfume-like flavor.
A unique and powerfully sweet experience.
Pink Lady
Balanced sweet-sour profile, crunchy, juicy, and floral.
The classic choice for a reason, offering a perfect harmony of flavors.
High Achievers (7.5–8/10)
- Envy: Very sweet and juicy, though slightly less crunchy than the top tier.
- Golden Delicious: Sweet with a distinct honey flavor and decent crunch.
- Fuji: Very juicy but described as sweet and bland. A one-dimensional performer.
- Granny Smith: Juicy and crunchy, but with lower sugar content compared to the competition.
- Kissabel: Extremely sour with astringency; divisive among tasters. A love-it-or-hate-it variety.
The Midfield (6–7/10)
- Missile: Grassy aroma, low acidity, with a slight bitter aftertaste.
- Kanzi: Decent crunch but unremarkable sweetness and acidity.
- Ambrosia: Light and sweet, but ultimately forgettable.
- Snapdragon: A candy-like flavor with a thicker skin, resulting in an unusual taste.
The Low Scorers (<6/10)
- Bravo: Slightly floury texture; smell compared to chlorine. A disappointing entry.
- Gala: Low acidity and sweetness; described as watery and lacking character.
- Red Delicious: The clear loser. Scored 2/10; widely criticized as bland.
Key Finding
While specific sugar percentages and sweetness ratings were provided in a separate table, the core takeaway from the tasting is clear: Higher-scoring apples typically balanced sweetness and acidity rather than relying on one extreme.