Without having one in front of me it’s a little hard to recall and dissect the flavor. I didn’t get any cinnamon notes that I remember, although my mom says it has some. It has a creamier interior (super tasty) and a grainy almost crunchy layer before the skin (less tasty but still tasty). The flavor is inoffensive (nothing overpowering) and very very good. There’s many fruits I love which I can understand people disliking (think durian or Indian turpentiney mangos) but cinnamon apple I can’t imagine someone disliking. It’s always hard to describe new flavors but the closest I can come is bread pudding. I’d really look into the fruiting size though. The fruit is on the bigger side and you might need some decently sized branches. Grafting if you can get your hands on some fruit and spice park cuttings is also a great idea. God knows how much genetic variety there is out there and you might get something totally different from what I ate. So far, it’s the best rare (not even in specialty rare fruit nurseries) fruit I’ve had.
