The ones I have on my desk and picked 2 days ago are still pretty firm and crunchy and have lots of sweet flavor. I am not sure that your not referring to them cooking up softer? Though I really never heard that before. Anyone else find that a fully ripe Granny Smith gets soft either when it gets into later November or after baking?
@@EdAbleSolutions-qw9zb Right now they are pretty firm but next month they'll get soft and mushy. But your right when they start getting yellow there still firm.
@@EBoone-pb8wb Right on, I have picked them some years as late as after Christmas! But as I think back, we were amazed and ate them right away. As I recall they were very good. Maybe not for baking at that point though. I think that just picking them and storing them right now at peak ripeness might be part of the recommendation. This would be the case with either of the other 2 I mentioned it would be an extension of the recommendation I am giving. Thank you for your input 😀
The problem with the Granny Smith is it gets mushy when yellow
The ones I have on my desk and picked 2 days ago are still pretty firm and crunchy and have lots of sweet flavor. I am not sure that your not referring to them cooking up softer? Though I really never heard that before. Anyone else find that a fully ripe Granny Smith gets soft either when it gets into later November or after baking?
@@EdAbleSolutions-qw9zb Right now they are pretty firm but next month they'll get soft and mushy. But your right when they start getting yellow there still firm.
@@EBoone-pb8wb Right on, I have picked them some years as late as after Christmas! But as I think back, we were amazed and ate them right away. As I recall they were very good. Maybe not for baking at that point though. I think that just picking them and storing them right now at peak ripeness might be part of the recommendation. This would be the case with either of the other 2 I mentioned it would be an extension of the recommendation I am giving. Thank you for your input 😀