(PalatePress) - People who concern themselves with “consumer acceptability” of fruit know that sugar is a pretty good predictor of how consumers will feel about a given apple or grape or orange; the more sugar (that is, the higher the °Brix level), the more people like the fruit in question. But the °Brix-to-titratable acidity ratio is an even better predictor of general yumminess, which tells us that not just the amount of sweetness, but the balance between sweet and sour (or “fresh,” if you will) flavors determines how we tend to feel about a flavor. That’s the great appeal of Honeycrisp apples: they’re not just sweet, but have a good zing to them, too.