What’s the color of an apple? For many it’s red, however different in hues and complicated in shades. For me it’s been always light green, the color of botanical blessing. Green apples are generally less sweet and more tart and have firmer textures than their crimson sisters, and to me, more refreshing and rejuvenating.

One of the best available green varieties is Mutsu, a Japanese import also known as Crispin. Mutsu apples sold at the Farmer’s market have the consistent firm and crispy texture (don’t you feel betrayed when your apple turns out to be squashy inside?) and have the perfect sweet-sour balance. They also last fairly long in general (even organic ones without a chemical coating, sold at Whole Foods): after almost a week in the fridge they still taste fresh inside and outside.

Like any fruits, a big portion of nutrients, as well as the best bite, is stored in the skin. Wash it thoroughly in the running water. and make sure to enjoy every bit of it.

Mutsu apples were sold at a dollar per pound at the last market. Given my experiences last year, however, they will probably go up in price and down in quality at the turn of November (once the price went up to two bucks per a pound), so try them and stock them when the supply lasts. After all, fall is for apples, and as the saying goes, one apple a day keeps the doctor away. Enjoy!