Today’s apple flavor, variety, type, … whatever, is the Jazz apple.  Now this is an apple that I don’t recognize.  We have all seen red delicious, granny smith, fuji, golden delicious, honeycrisp, and many others, but I don’t think I have ever seen a Jazz apple.  This apple doesn’t play basketball, nor does it scat a cool tune in New Orleans – it also doesn’t make me feel like I’m in New Orleans but I won’t hold that against it.

 

Not being familiar with this apple I turned to Wikipedia to give me some more insight.

 

Jazz is a trademarked brand of the ‘Scifresh’cultivar of domesticated apple.[1]

‘Scifresh’ is a cross between ‘Royal Gala’ and Braeburn. It was developed in New Zealand as part of a collaboration between apple marketer ENZA, orchardists, and the Plant & Food Research institute. The original cross was made in 1985 on trees at Goddard Lane, Havelock North, Hawkes Bay, New Zealand.[2][3] It launched commercially in April 2004.

Jazz™ apples are somewhat variable in shape.

It is hard and crisp but juicy. The color is flushes of red and maroon over shades of green, yellow and orange.[4]

Growers produce Jazz apples under licence in New Zealand, UK, United States, Australia, France, Chile, Italy, Switzerland, and Austria.[citation needed] Grown in the northern and southern hemispheres, it is available all year round.

 

So there you have it, kind of.  Ok, so Wikipedia didn’t quite give a wide background of the apple but it at least gets us started.  We know of gala and braeburn apples, I am assuming so it points us in a direction of expectation.  What’s that you say, you aren’t sure what directions that means?  Have no fear, I’ll not ruin any spoilers for you as I plan on diving into those varieties int he coming weeks.

 

So any way, let’s get on with the tasting and talking about the Jazz – I don’t want to make this review as lengthy as the previous.

 

The usual prep was done this morning, although with a bit of a twist using my apple slicer, because I told you I take my apples seriously.  I had one this morning when I got in to work and then the second one this afternoon.  See, I’m trying to give plenty of time and temperature to the apples so that they are available to be at their juiciest and prime texture happy state.

 

For starters, I liked this apple more than the Ambrosia I had yesterday.  Once I took the first bite I knew this would be a tastier apple, and the juiciness of it carried that forward.  The skin of the apple was a bit thicker and tougher than the Ambrosia but it wasn’t like the granny smiths I’ve had recently.  The skin wasn’t pulling away from the apple as I was biting it which is a plus in my book.  Growing up I would always grab the pile of granny smith peelings that would be left over after my mom peeled apples for baking.  When I am biting into an apple I don’t want that separation, it is all one unit and should stay that way when eating as a whole.

 

Biting into the apple slice, I get to experience how juicy the Jazz apple is.  I had an suspicion after seeing how the slices were after being in the ziplock bag all day.  They looks more moist than the Ambrosia slices did yesterday.  The juice also helps in giving it a little extra level of sweetness over the Ambrosia.  I wouldn’t say Jazz are as sweet as honeycrisp but they do come close.

 

Texture and taste are both very similar to a pear but two different ripenesses of pear.  Stay with me a minute.  The taste is of a more ripened softer pear whereas the texture is of a slightly less ripened pear.  So take the goodness of an unripened pear and add it to the goodness of a ripened pear and you have a Jazz apple – and Wikipedia said it was a mix of Royal Gala and Braeburn, I showed them.

 

All in all I liked this apple very much.  This is a good morning, noon, or dessert apple.  It is certainly going on my list of apples to get when I see them and especially so if they are on sale.

8.3

Skin

8.0/10

Texture

8.5/10

Juiciness

8.5/10

Sweetness

8.0/10