My speculations are that 1) the people raving about it are not the mainstream consumer, and it may seem too strongly flavored for the mainstream, and 2) by conventional grocery store standards, it doesn't look too pretty.
A local orchard grows them. They are then sold at the local farmer's market and our local co-op - for a premium price. Maybe there is an analogous situation near you?
Good point. I love Goldrush. We traveled back to DC 3 yrs ago in February. They have a year round farmers market at Dupont Circle and lucky for us at least 3 orchards were representated all lwith Goldrush. They seems to be quite popular there. They were also available at some of the local chain type stores.
We have a local organic orchard (here in Southern Oregon) that with our prompting has converted many of their conventional trees over to Goldrush. A good start!
Most growers will not sell bagged fruit. I find that unbagged fruit tend to lose too much moisture in refrigeration due to their non-waxy skins. Bagged fruit, stored as such, lose much less water. Wifey threw away some that she claimed were 3 years old, but I think they were only 2 years old, from an outdoor extra frig we run for fruit, cabbage, and beets. (and beer)
I've tried Ashmead at a farmer's market in a conventional/ inorganic form. It was dense, but unspectacular. I have also tried Cox's Orange Pippin, Suntan and Ribston Pippin at New Seasons and found them unspectacular. I have also bought McIntosh from a store and found it mediocre.
To me, that doesn't mean that they aren't spectacular. Some varieties need to be eaten off the tree or reliably soon thereafter, or grown in special ways to bring out the amazing quality. I bought a small tree of Ashmead at the AAFS a year or two ago, because Warren Marnhart, Orange pippin.com, you and a thousand other people are not just going to be delusional. I've got to grow it organically to find out why it is so great.
Once I taste an apple that has been grown properly and I know how good it can be, I need to grow it. It doesn't matter if I later find one that is unspectacular. Great apples prove that it is possible for them to be spectacular. That's why I'm growing Karmijn da Sonnaville, Black Twig, King David, Esopus Spitzenberg, Gold Rush, Belle de Boskoop, and Calville Blanc D'hiver, organically and carefully.
John S
PDX OR
Marsha:
If Ashmead's is your favorite, then I think you will love GoldRush. They are similar in that a good Ashmead's and a good GoldRush will be high in both sugars and acids, and have some other flavors in there. A good Ashmead's is more aromatic. GoldRush is bigger, usually a bit more tart, and harder. While they are both going to work in the same applications, I think GoldRush is going to work better in apple sauce and pies and salads. I think the best Ashmead's I have had were maybe a bit better than a GoldRush for eating as picked. But GoldRush is more consistent. I get Ashmead's off the same tree ever year. On average it is very good. But on average, the GoldRush are better.
As much as I love Ashmead's, if I was buying a box of fruit without sampling from that box, I'd choose the GoldRush.
Dave
One thing I’d remind folks (a bit less experienced with apple varieties than the experts above) is ‘time of ripening.’ I’ve got a branch of Ribston pippin’s that are one of England’s premiere apples, a parent of the Cox Orange, but in their BC Canada-like climate, those apples are simply ‘midseason’ around here.
Having marched through many an orchard sampling, as the season progressed, I’ve certainly concluded - later is better ... with perhaps the unique blend of sweet-tart flavor you get from a Gravenstein at its peak being my one exception ~
I have heard that Goldrush needs to be aggressively thinned or it will produce fruit that is too small. I guess that makes it like Liberty. That seems a bit high-maintenance to me, but maybe it is worth it. I'd love to try the fruit though before committing to it. This fall I will definitely go to the Heirloom Apple festival in Venersborg, WA.
Idyllwild
simplepress
jafar
Marsha H
Viron
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