Are New Zealand jazz apples delicious? what are the characteristics? What kind of food can jazz apples make?

The shape of jazz apples has changed a little. It is hard and crisp, but juicy. The colors are red and chestnut green, yellow and orange rinse. Growers produce jazz apples in New Zealand, Britain, the United States, Australia, France, Chile, Italy, Switzerland and Austria. Grown in the northern and southern hemispheres, it is available all year round.

When tasting fresh slices, the tasters think that the jazz breed combines the sweetness of Gala with the acidity and compactness of Braeburn. They praised the fruit for its freshness and juicy texture and noticed its similarities with pears, whether it was "almost floral" or "slightly gravelly". But its performance in the application of cooked food is uneven. After stewing with a little sugar, salt and water, Jazz made an almost "crunchy" applesauce, even though it passed a food factory. However, in our Skillet Apple Crisp, jazz has proved to be a good substitute for the golden crown; it is strong but soft to bake, and its acidity is well resistant to sweet butter stuffing.

Our sentence? As an apple eater, jazz is a great choice for sweet, crisp varieties such as Gala and Braeburn. For cooked applications, it depends on the dish: its hard, crisp texture softens but remains intact in apple crispness, but does not break down in applesauce.

All those jazz apples are good for sweet tarts, and crisp jazz apples are perfect for snacks and baking apps, such as crispy apples, whose solid meat doesn't turn mushy.