When cooked, tangily tart and a pleasantly creamy texture. Fully cooked through at time, which is pleasant. Given the total lack of cooked structure though, I would not recommend this as the sole apple in any dish, but I would happily add it to any structured dish, that is, something with a crust.

On the other hand, this seems like it would be a delightful apple sauce. I’d be curious to use this in a stuffed pork chop or similar.