Grapple (Grape + apple juice); "Only in New York" by NY TIMES

[Bapopik at AOL.COM]

GRAPPLE (GRAPE + APPLE JUICE)

GRAPPLE + GRAPE + APPLE + JUICE--512 Google hits, 22 Google Groups hits

   I was just at the Union Square greenmarket and had some "Grapple."  It's 80% white grape juice, 20% apple juice.


(GOOGLE GROUPS)
COLLECTION: Drinks without alcohol
... From: 11sstein at gallua (Scott A. Steinbrink), @1988-9 GRAPPLE ===== Ingredients: ---- 1 cup grape juice 1 cup cider or apple juice 1 tsp lemon juice 1 ...
rec.food.drink - Sep 7, 1993 by Micaela Pantke - View Thread (1 article)
GRAPPLE
=======

Ingredients:
------------
1 cup    grape juice
1 cup    cider or apple juice
1 tsp    lemon juice
1/4 tsp  cinnamon

Instructions:
-------------
Place all ingredients in the blender jar - cover and whiz on medium
speed until well blended.  Pour in one tall, 2 medium or 3 small glasses
and drink up.


(GOOGLE GROUPS)
Re: A Pawned Pond
... Both apple butter and apple jelly, as well as "grapple" (grape-apple) jelly are sitting ... a recipt for apple jelly that starts with frozen apple juice concentrate ...
alt.callahans - Jul 28, 1997 by LadyCheron - View Thread (61 articles)


(GOOGLE)
Apple Juice
... Grapple Apple Juice, Cinnamon, Lemon Juice, Grape Juice. Joe Magnolia's Beach
Bum Apple Juice, Banana Liqueur, Grain Alcohol, Pineapple Juice, Kool-Aid. ...
www.thevirtualbar.com/Ingredients/AppleJuice.html - 17k - Cached - Similar pages


(GOOGLE)
Grapple recipe
A delicious recipe for Grapple, with grape juice, apple cider, lemon
juice and cinnamon. Also lists similar drink recipes. Cocktails ...
www.drinksmixer.com/drink3944.html - 8k - Cached - Similar pages


(GOOGLE)
Albany, NY -- timesunion.com
... He is taste-testing a grape-apple flavored juice he's dubbed grapple
and a black currant-apple combination that has yet to be named. ...
www.timesunion.com/.../story.asp?storyID=245943& category=STATEFARE&BCCode=&newsdate=6/18/2004 - 26k - Cached - Similar pages


(GOOGLE)
Insufferably Delightful: The Grapple!!
... Anyway, this grapple thing - it's a grape-flavored apple! ... Fake-grape! ... Tasted mostly
like apple upon the first bite, but after the juices were released, they ...
www.wpi.edu/~elisab/MT/archives/000579.html - 11k - Cached - Similar pages


(PROQUEST NEWSPAPERS)
Frankenfruit tastes ``ucky"; [Final Edition]
Kristen Browning-Blas. Denver Post. Denver, Colo.: May 26, 2004. p. F.02
A perfectly good Fuji apple dunked in fake grape flavor, the Grapple aims to make heretofore disgusting apples palatable to kids. Our child taste-testers deemed the Kool-Aid-tasting fruits 'ucky.' Are Washington apple growers so desperate to increase sales they would flavor perfectly good fruits? Apparently so. The group has sullied 1.2 million fine Fujis as part of its mission 'to reverse the trend of diabetes and obesity in America,' says Get Fit Foods spokesman Blair McHaney. King Soopers has them $2.99 for 4.


(FACTIVA)
Mixing it up
Kathy Stephenson
1,246 words
16 June 2004
The Salt Lake Tribune
D1
English
Copyright (c) 2004 Bell & Howell Information and Learning Company. All rights reserved.

Tired of traditional apples? Bored with broccoli?

Don't go bananas. The next generation of produce is here.

Consider the pluot, a juicy stone fruit that was born when horticulturists crossed a plum with an apricot.

Stores sell broccolini, a mixture of broccoli and Chinese kale, with tender, skinny stems; and broccoflower, a yellowish mix of broccoli and cauliflower.

And don't forget the grapple (pronounced gray-ple) -- a Fuji apple, bathed in a natural Concord grape flavoring. It looks and tastes like an apple, but has a light grape smell and taste.

Whether it's our cars, our diet colas or our fruit, today's affluent society gets weary of the ordinary and is always demanding something new. So horticulturists and producers spend years creating new fruits and vegetables to give consumers more choices and to increase sales.

"Like everything else in the world we want choice," explained Bruce Barritt, an apple breeder with the Tree Fruit Research and Extension Center at Washington State University. "New types of fruit provide a unique eating experience."

Hybridization, of course, is an old process, whereby producers take the pollen from one plant and put it on the pistil of another plant, producing an entirely new variety. With fruits and vegetables, the process is the most successful when plants are from the same families.

For example, a decade ago America's apple choices were limited to red and golden delicious. By crossing different varieties, we now have Fuji, Braeburns and galas. These "new" varieties are now as common as their predecessors.

The process happens with more than just apples.

Years ago, someone crossed a casaba melon and a cantaloupe and created the green-skinned Crenshaw melon.

Grapefruits and tangerines were mixed to make tangelos and no one would enjoy Loganberry pies and jam if, back in 1880, James H. Logan had not accidentally crossed a blackberry with a raspberry.

While most people have never heard of a pluot, the fruit has been around for more than a decade, a trademark of Zaiger Genetics in Modesto, Calif.

The fruit, which is 70 percent plum and 30 percent apricot, is grown in parts of Washington and California. There are some 20 varieties -- often called Dinosaur Eggs -- available.

Salt Lake City's Liberty Heights Fresh is selling the dark purple flavorosa pluots, an early season variety with bright red flesh. They sell for $6.50 a pound.

"It's fun to turn people on to new and interesting things," said store produce manager Bryce Geyer, adding that later in the summer, Liberty Heights will be getting shipments of another plum-apricot hybrid called the plumcot.

There is a third sibling to come from the plum-apricot marriage called an aprium, which has more apricot characteristics, with a slight plum taste. It also is a Zaiger trademark.

Unlike a pluot, the grapple is not a hybrid but a twist on an old favorite, explains Blair McHaney, co-owner of Get Fit Foods, which markets the new fruit for the 96-year-old C&O Nursery in Wenatchee, Wash.

The nursery takes its extra-fancy Fuji apple and bathes it a natural Concord grape flavoring.

Through the process, the apple absorbs the grape "essence" without affecting the nutrient or calorie content, said McHaney. The fruit, which is sold in some Smith's and Fred Meyer stores in Utah, still tastes like an apple but with a light grape smell and taste. A package of four costs about $4. Now the supply is nearly gone and consumers likely will have to wait until fall for more.

Get Fit Foods is not worried that serious horticulturists may look at the grapple as a gimmick.

"Who cares," said McHaney, "if it gets people to eat more produce."

kathys at sltrib.com

Broccolini: A cross between broccoli and Chinese kale. It also is called baby broccoli or asparation. The buds resemble typical broccoli flowerets but the vegetable has skinny stems that are sweeter and more tender than a typical broccoli stalk. Use in place of broccoli in most recipes.

Grapple: An extra-fancy Fuji apple that has been bathed in a Concord grape flavoring. Fruit still tastes like an apple but it has a light grape smell and taste.

Pluot: This fruit is 70 percent plum and 30 percent apricot. It has a smooth skin and comes in about 20 varieties, including flavorosa (at left), an early-season variety with a bright red flesh. It has high sugar content, more than plums or apricots alone. Use in place of plums in most recipes.

Five hybrids we'd like to see

1. Pineanna (pineapple, banana) -- Easy-peeling, prickle-free tropical delight.

2. Canterberry (cantaloupe, strawberry) -- Tangy, bite-sized fruit good enough to inspire pilgrimages to the produce section.

3. Garnion (garlic, onion) -- Less chopping and no tears.

4. Tovacado (tomato, avocado) -- Mash for guacamole in a dash.

5. Rhuberry (rhubarb, strawberry) -- Now that's a pie!


(FACTIVA)
Barron's Mailbag: Of Grapes and Apples
171 words
10 April 1989
Barron's
English
(Copyright (c) 1989, Dow Jones & Co., Inc.)

To the Editor:

When the zanies begin to fool with the grape and apple -- two of my favorite foods (Up & Down Wall Street, March 27) -- they have gone beyond the pale.

Long a quaffer of the Concord's juices and a muncher of the mighty MacIntosh, I refuse to be intimidated. The poisoners of the grapes have incurred my wrath, the knockers of the apple have sliced me to the core.

Without the wine from the vine, my life would never have jelled. Without the seedless, my existence would be needless. Without the juice, I would have Welched on all my bets.

But ah! -- the apple -- so round and rosy red or grassy green, so firm and fully packed.

While the grapefuit remains longer in the public eye, and has more apeel, while the orange possesses navel superiority, nevertheless, the grape/apple combo, known in professional wrestling as the grapple, has given us a host of fruitful generations.

Harold J. Flinn

Madison, Tenn.


(PROQUEST HISTORICAL NEWSPAPERS)
Topics of The Times
New York Times (1857-Current file). New York, N.Y.: Oct 11, 1937. p. 20 (1 page):
   We recall a pre-war jingle which thus describes the vermiform appendix: "In the midst of your intestines, their interstices infesting, is a little alley dark and blind as night.  With a seed of grape or apple it is prone to stop and grapple.  As a pocket it is simply out of sight."

---------------------------------------------------------------
_ONLY IN NEW YORK_
   _400 Remarkable Answers to Intriguing Questions About New York City_
   _From the Reporters of the acclaimed weekly FYI column in The New York Times_
New York: St. Martin's Griffin
2004

   This book was just published this month.
   Page 109 answers "in like Flynn" and credits Edward J. Flynn.  Although my work on "in like Flynn" is recognized everywhere--I'm even named in Google Answers on this!--there's no mention here.
   Page 143 answers "honky tonk" and credits William Tonk and his pianos.  Sam Clements wrote the FYI guy about this directly and told him that he's wrong.  I mentioned the column here.  The FYI column is reprinted in the book, without any change at all.
   Page 146 answers "Tin Pan Alley."  "Although etymologists have found the expression used as early as 1902,..."  That information was from The Straight Dope.  And it didn't come from "etymologists."  It came from me.  Barry Popik.
   But the most lasting impression of the book is the cover and the title of it.
   ONLY IN NEW YORK.  That's the catchphrase of Cindy Adams, who writes for the New York Post.  She trademarked it.  However, I've posted here that "Only in New York" was used at least 50 years ago.
   On the ONLY IN NEW YORK book's cover is a Big Apple.
   "Big Apple"--the most frequently asked question about New York--is not in the book and has never been answered by FYI.
   Eight years ago, FYI briefly mentioned my work in connection to the New York Public Library's Telephone Answer Service.  But the text of the stablehands' speech, as given by John J. Ftiz Gerald in the 1920s, has still, incredibly, never made The New York Times.
   Yep, that's what life is like.  Only about 24 more free hours until another full week of parking tickets.