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Oh Honey, That's Delicious!

We are are excited to be delivering the most delicious apples we've tasted this year. Be sure to try this week's Washington Extra Fancy Honeycrisp apples. These tasty beauties are so sweet we need to post a BRUISE ALERT: Due to their super high sugar content they will bruise easily, so please handle with care!

So why do apples bruise?

Apples are considered to be one of the most sensitive fruit that one could ever eat. The tissue of the apple is made up of millions of tiny cells; each cell is contained by a cell wall. If you break these cell walls by mishandling the apple or by biting into it, everything inside the cells will spill out.

This includes iron-rich chemicals called phenols, enzymes called polyphenol oxidase, and oxygen. When these mix together they undergo an oxidation reaction. In this reaction the iron reacts with oxygen, the same thing happens if you leave your bike out in the rain for a long time, an oxidation reaction turns it rusty. The bruise on the apple gets its brown color from pigments called melanins which are produced by the reaction.

Also included in this week's delivery:

- Sweet Mandarins - Allison red grapes from California - Washington extra fancy Opal apples - Rainforest Alliance-certified bananas

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