Question From: D. Thompson - Maple Falls, Washington, United States
Q: I bought Jonagold apples from a farm in Ferndale in September. Now, in a cool fruit storage room with open air circulation, when sliced, they are black inside! There are no worm holes or passages. The black starts gray in the meat of the apple between the core and peel, then blackens. What can it be, and is it dangerous?
A: Bacteria turns living cells black. I certainly wouldn't eat them. In fact, I would wash my hands after handling them. Best And Happy Yardening, Nancy.