The Time Is Ripe For An Apple That Tastes Like Berries And One That Doesn't Brown

Mention an apple and most people will immediately associate the word with a crisp, juicy, sweet-tart red fruit. But ask Cornell fruit geneticist Susan Brown about apples, and she'll share visions of deep red flesh or skin patterned like feathers on a bird's back, of flavors like anise, berries or roses. She'll talk of apples loaded with cancer-preventive antioxidants or as much vitamin C as an orange, that don't brown when cut or go soft in storage.

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