Apple picking

Apple picking

Before the middle of the 20th century, most apples sold in New Zealand were soft and floury, useful as pie fillings or for baking. New, crisper varieties for eating, such as Pacific Rose and Braeburn, were developed from the 1950s. The shift was not just a matter of taste; with more women in paid employment, there was a decline in the preserving culture of New Zealand households.


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