How can you describe a Melinda Golden Delicious P.D.O. Mela Val di Non?
To start, why don't you call it a Golden Melinda? Then take a bite, since it's so irresistible. It's only natural, everyone does it, because it makes your mouth water just looking at it. You can eat it with your eyes closed, you already know what it's going to taste like, and it's as good as you expected. This is why the Golden Melinda is the favourite apple of Italians: it's different from other apples (it has had the P.D.O. - Protected Designation of Origin - label since 2003), but it’s always the same perfect apple itself. Year after year, harvest after harvest. You eat it with pleasure, nibbling it down to the core, because a Golden Melinda apple is so "delicious" you wish would never end.
Colour between green and bright yellow.
Smooth skin with distinct, well-distributed spots. They rarely have a light russeting on small areas. The red tones are due to over-colouring caused by exposure to the sun and the sharp temperature swings between day and night of mountain areas: an indicator of outstanding organoleptic characteristics.
Sweet and extraordinarily satisfying, thanks to the perfect balance between sweetness, aromas and sourness.
Cream-coloured, compact, crunchy and juicy.
The apple tends to become softer as it ripens.
It is excellent raw, with its skin (just rinse it under water) or without.
Thanks to its low calorie content and its digestive properties, you can eat it at any time of day: at breakfast, at the end of a meal or as a snack.
It's also perfect in fruit salads and fancy fruit dishes.
If you want to savour it in all its fragrance, we suggest eating it preferably within seven days of purchase.
After bringing them home, place them in the fruit and vegetable compartment of your fridge (ideal temperature 3-4 °C) for the shortest amount of time, and remove no more than two hours before eating them. Avoid storing them at room temperature for several days.