Early season apples can help us get our apple fix, before the heart of the season begins. The trouble with most of them is that their shelf life is very short. Such as the Lodi apple. After only a few days this apples begin to crack. Yes I said crack, not rot. Therefore an apple like a Lodi is only found at the local farmer’s market. No grocery store is going to stock their produce section with an apple that will go bad if someone looks at it the wrong way.
So why even care about this apple? I will get to that in a minute. First I want to share some more background info on the Lodi. This apple’s origin can be traced back to the beginning of the 20th century. It was developed by the New York State Agricultural Experiment Station. Lodi was created by crossing a Transparent apple with a Montgomery.
My Experience with this Apple (Rating Scale 1-10)
Tartness : 9
Apple Flavor: 6
Overall Feeling: The reason to buy this apple – applesauce. With it’s level of tartness and amount of juice, the Lodi is perfect for sauce making. The texture of the apple also bodes well for your sauce making. I have also heard them being used to make fruit leather. As for eating out of hand, I wouldn’t bother, unless you like things that are really tart and even the texture isn’t good for straight up eating. If you buy them make sure to use them up quickly. I would store them in the fridge if you aren’t going to use them the day you buy them. And even then you may only have a week, two if you are lucky.