I have a sweet tooth which, unfortunately, has never shown any inclination to go away. A cup of hot English tea practically invites a biscuit (what the English call cookies), and chocolate can be remarkably persuasive. However, when I want something sweet without turning an afternoon snack into overloading with sugar, fresh fruit is increasingly my answer. I always enjoy our peach season and by now we are well into apple season with a delicious variety from all over the country available at the grocery store.

I can indulge in the sweet, crunchy experience of eating an apple and feel no guilt as they are known to be rich in fiber, vitamin C, antioxidants, and flavonoids. Research also links regular apple consumption with a reduced risk of certain cancers.

However, I do resist more than one apple a day as eating excessive amounts can cause digestive issues like gas and bloating due to rapid fiber increases.

In most U.S. states, apple picking season begins in late August and peaks from mid-September through late October. Southern states like ours start picking as early as mid-August, while northern states like New York, Michigan, and Washington see their sweetest varieties ripening in October and their season is still going strong.

Back in the land of my birth, apples have some reassuringly familiar names. Cox’s Orange Pippin sounds like someone who might live in a thatched cottage, while Bramley suggests a village with a decent pub. One surprise I had when I moved to the USA in 2009 was that “cooking apples” are not easily found.

Britain grows a large range of apples such as Bramley apples, specifically for cooking and these are larger than the dessert varieties of apple eaten raw and have a much firmer flesh and almost sour taste until they are cooked. I discovered that the rest of the world, including the USA, tends to produce dual-purpose varieties of apple for eating raw or using in recipes. I did notice how difficult it was to make a proper British apple crumble after moving to Georgia, and now I know why. No cooking apples here!

So while history and tradition and culture seem to dictate what apples are available back in England, here in America, careful engineering seems to be driving new and better varieties.

Honeycrisp and Cosmic Crisp sound enticing and along with many people have become my new favorites. For me, choosing one when the sweet cravings strike feels like a sensible compromise which does not require pretending that I have suddenly stopped liking dessert. Honeycrisp, developed by David Bedford and James Luby, graduate students at the University of Minnesota, helped raise expectations of what an eating apple could be.

Its juicy flesh and balance of sweetness and tartness explain why shoppers are prepared to pay a premium. There is something particularly disappointing about biting into an attractive apple and discovering the texture of damp cotton wool. Honeycrisp at its best is a very different experience.

Unfortunately, producing that experience takes considerable effort and when Honeycrisp was first discovered in 1988, farmers said this new variety was too big, fragile and a magnet for disease.

Honeycrisp can develop ‘bitter pit’, a disorder associated with problems getting enough calcium into the fruit. This causes sunken spots and damaged flesh, sometimes becoming worse during storage. The trees can also alternate between heavy and light crops unless carefully managed.

To coax the apple into developing their signature red-pink hue, workers lay out sheets of reflective material and spread out the apples by hand. Storage temperatures also need careful attention as these apples bruise easily. Apparently, being a desirable apple involves being rather demanding and the Honeycrisp is often referred to as the diva of apples! Cosmic Crisp has a family connection to this success story.

Developed by Washington State University, it is a cross between Honeycrisp and Enterprise. It reached American shops in 2019 after more than twenty years of development. That is an impressive amount of patience to invest in something I can eat between answering two emails.

Its firm texture, sweet and tangy flavor, and ability to retain quality in commercial cold storage help explain its growing following. Keeping apples enjoyable for longer is useful for growers and retailers, and rather convenient for those of us who occasionally forget what is lurking in the refrigerator.

However, Cosmic Crisp presents challenges too. Growers must manage vigorous trees, protect fruit from sunburn and contend with a disorder called green spot, which can damage the skin and underlying flesh.

Researchers are still investigating its causes. A futuristic name clearly offers no exemption from the practical problems of farming.

Despite these difficulties, both varieties have expanded their presence. The U.S. Apple Association’s 2026 outlook reports that production of Honeycrisp and Cosmic Crisp increased over the preceding five years.

There is more information about apples at www.usapple.org and www.healthline. com I will leave you with the familiar saying, “An apple a day keeps the doctor away”.

Often mis-attributed to Benjamin Franklin, this originated in a Welsh proverb recorded in 1866: “Eat an apple on going to bed, and you’ll keep the doctor from earning his bread.” Personally, I am quite happy to follow that advice, although I suspect the health benefits diminish somewhat when the apple is baked in a sweet crumble and served with a generous helping of warm custard on top.

God bless America!

Lesley grew up in London, England and made Georgia her home in 2009. She can be contacted at lesley@lesleyfrancispr. com or via her PR and marketing agency at www. lesleyfrancispr. com.