Raw, a bit dry, in both senses of the word. Definitely not the juiciest fruit I’ve ever had, but with a pleasant tartness reminiscent of a Granny Smith. The texture is a little grainy, but not enough to be considered mealy.
Cooked, pretty good actually. It retained much of the tartness and the apple was fully cooked through in 35 minutes. The cooking definitely broke the apple down, but it retained enough texture to know it was there. It wasn’t a mealy mush. As with some of the other apples, I don’t think this would be a good focus apple in a pie or pastry, but it would be a good fill apple. Against a good Granny Smith or Braeburn, it would mellow them slightly and surround them. You wouldn’t have to worry about these squirting out from under the form in a pie or tart. I do think these would make a good sauce apple.