Transparent is the apple that taught us not all fruit is meant to be eaten straight off the tree. Bite into one ripe, and you’ll be disappointed; it turns brown in seconds, goes mealy in minutes, and leaves you wondering what all the fuss was about. But give this apple a little heat, and it becomes something transcendent.

In sauce, it melts like butter into the silkiest puree you’ll ever taste; smooth, fragrant, and just tart enough to make your mouth water. Sliced and dried, it’s a chewy, lemony snack with a tangy punch. And tucked into a pie, Transparent holds its shape just long enough before collapsing into layers of sweet-tart filling that need almost no sugar at all.

It’s an early and generous bearer, arriving in August when apples are the last thing on your mind. One moment the tree looks ordinary; the next, the fruit balloons almost overnight into pale yellow globes, demanding your attention.

• Appearance: A large, round, bright yellow beauty with porcelain skin sprinkled in bubbly green dots.

• Flavour: Sharp, tangy, and fleeting. Not built for eating out of hand.

• Texture: Soft and quick to bruise, but fantastic once cooked.

• Season: Early August.

• Use: Supreme in sauce, fantastic dried, and a secret weapon in pies.