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The classic deep-maroon keeper, photographed at tasting in late October. The flesh is hard and dense at picking, so I pick a few to mellow in the fridge. Eaten in February after storing since October, it was great - still crisp enough and finely grained, and sweet with a little acidity left.
The classic deep-maroon keeper, photographed at tasting in late October. The flesh is hard and dense at picking, so I pick a few to mellow in the fridge. Eaten in February after storing since October, it was great - still crisp enough and finely grained, and sweet with a little acidity left.