“Elements of High Flavor in Fruit”
From the 18th to the early 20th centuries, the term “high flavor” was a common accolade for the best varieties of noble fruits, such as apples, pears, and peaches. After the Second World War it fell out of favor, and today even professional growers, breeders, and grocers have little understanding of its meaning. In a presentation interweaving history and pomology, David Karp analyzes the elements that define high flavor in fruit, primarily sweetness, acidity and aroma; describes notable examples, such as Ashmead’s Kernel apple and Snow Queen white nectarine; and muses about the place of high flavor in a world in which fruit commerce “demands an image of its accelerated grimace.”
David Karp is a writer and photographer specializing in fruit. Since 1992 he has written for The New York Times, the Los Angeles Times, Gourmet, and many other publications. He also researches citrus for the University of California, Riverside, and has 15 acres of specialty stone fruit farmed by Andy Mariani in Morgan Hill.