Apple Cultivars, New And Old in Kitchen Consumer Posted October 20, 2007 The ones I bought today, however, had an incredibly delicate flavor profile. The taste really surprised me as I had remembered them being blandly sweet without any of the winey complexity of a really great apple (imo). The texture, however, reminded me of why I never cared much for them to begin with. Personally I prefer an apple with crunch and heft (Braeburn, Pink Lady, Winesap, Macoun) to one that is lighter-bodied and crisper and wet in the mouth with lots of watery juice (Gala, Fuji, Honeycrisp), if you know what I mean. It's just a personal thing. As of today I understand what so many people love about them, though I'll still take a Mutsu or even a Macintosh over one any day. I hope this makes sense.←This is interesting - just tried my first Honeycrisps this week, since they were on sale at Whole Foods & I thought I'd see what they were about. Flavor: I couldn't have said it better - I got the blandly sweet version, not tthe delicate-flavor-profile edition. I suppose muich depends on where they're grown & when they're picked.Texture: biting into certain apples produces in me a sensation similar to scrapiing my fingernails on a blackboard. These Honeycrisps are that sort. Yikes. I won't be too eager to try them from other sources.I'm interested to see Macouns grouped with "crunch & heft" varieties and Fujis with "lighter bodied." From the ones I get around these parts I would characterize these two as the opposite, particularly Macouns, which I still love for their flavor.