One thing about the Midwest is the decided misunderstanding as to what constitutes a good apple or pear.
When they are on the shelf in the store, apples are usually already, by Washington standards, past their prime.
They’re good for making apple sauce or apple butter, but not for crunchible eating raw (and wriggling?).
And they’re tiny—about the size of a child’s fist. So here’s an image for Midwestern grocery stores to imprint. Apples should be crispy and large.
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