And so far those kind of apples do not have a good flavor.
Yup.
It takes next to nothing of a bump to bruise an apple.
To some degree thats true and is a major reason why so many things taste terrible but that is the way it is at the orchards. There is very little effort put into looking for bruising because there is so little early in the season. Toward the end there are a lot more that are quite ripe and those go right to the cider room.
None of those things in the store are there because they taste good or have the most nutrients. Those were all gotten rid of for things that harvested easily and transported well yet could still be pawned off on city people that didnt know any better.
Spinach, peaches, lettuce...seriously, when was the last time that you had domestic citrus that wasnt dry and not sour if it had any flavor at all?
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