Apple Tasting Scoring Rubric
|
|
Excellent
4 – 5 points
|
Fair
2-3 points
|
Poor
1-0 points
|
|
Appearance of Skin (Color)
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Skin is smooth and possesses no blemishes.
Apple is well-colored for the variety.
|
Skin has a few small blemishes.
Color has a “green” undertone or ground color.
|
More than a few blemishes, soft spots or wrinkled.
Color has a “yellow” undertone or ground color.
|
|
Aroma
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Aroma is strong, rich and sweet.
|
Aroma is moderately, sweet but not overwhelming.
|
Aroma is weak.
|
|
Sound
|
Loud, crisp snap.
|
Snaps, but no crisp sound.
|
Soft, no snap.
|
|
Flavor (Taste)
|
Flavor is just-picked, very sweet and excellent.
Tasty with the right balance of tartness and sweetness.
|
Flavor is less sweet or under ripe. Too tart or bitter.
|
There is little or no flavor.
|
|
Texture of Flesh
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Flesh is juicy, firm and crunchy.
|
Flesh is firm but not crunchy.
|
Flesh is soft, overripe and/or mealy.
|
5 points for each apple tasting category (1=Poor, 5=Excellent)
|
Apple Variety
|
Appearance of Skin (Color)
|
Aroma
|
Sound
|
Flavor
|
Texture
|
Total Points
|
|
Fuji
|
1 |
5 |
2 |
2 |
3 |
13 |
|
Gala
|
5 |
3 |
1 |
1 |
1 |
11 |
|
Golden Delicious
|
4 |
1 |
4 |
5 |
4 |
18 |
|
Granny Smith
|
5 |
1 |
5 |
3 |
5 |
19 |
|
Red (Hawkeye) Delicious
|
5 |
1 |
5 |
2 |
3 |
16 |
|
Mystery Apple*
|
5 |
2 |
4 |
5 |
4 |
20 |
And the mystery apple is...
Braeburn
 |
| Harvest |
very late |
| Season |
November to April |
| Quality |
Rich, aromatic, crisp, breaking and very juicy flesh, moderately tart, improving in storage |
| Use |
fresh-eating, processing (sauce, pies, baking) |
|
Many apple lovers consider Braeburn to be the best tasting apple of all the newer varieties. It has a rich, full blend of sweet and tart, lots of juice and is very crisp. It gets better and better in storage and keeps very, very well.
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