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Cherry Cox Apples



Cherry Cox Apples have dark red skin, occasionally with orangish flushes.

Inside they have aromatic flesh with a spicy aroma. Some think they detect a hint of cherry in the taste.

Cooking Tips

Good for fresh-eating or cooking.

Storage Hints

Stores well.

History Notes

Cherry Cox Apples were developed in Denmark from a Cox Orange Pippin sport.

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Bon mots

"Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chili pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it."

-- Patience Gray (English food writer. 31 October 1917 - 10 March 2005)

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