How to create an apple that tastes like you

The world’s first apple, developed at University of Florida, was named in honor of Dr. Daniel B. Gough, who was a founding member of the Florida citrus industry.

The fruit has an aroma of apple and orange and has a sweet and sour flavor that is distinctive to Florida, a state known for its citrus, according to the UF website.

It also has a slight spicy taste that gives it a distinct flavor profile, according the website.

The fruit can be eaten fresh or dried, and is popular with students, who can consume it in its dried form or pick it up at the market.

Goug said he believes the new apple is a new phenomenon, but not a new flavor.

“This is not something that’s going to change,” he said.

“It’s just a new concept that’s taking over.”

The orange-flavored apple has been around for about 100 years.

Its name derives from the orange peel used in its production.

Gough, a native of Tallahassee, said his company, which makes the fruit, had been trying to make an apple similar to one that was commercially available for years.

He wanted something more distinctive and less expensive than the standard orange peel, he said, and he hoped to be able to produce the product in Florida in the future.

“It’s something that could really compete with what’s available on the market,” he told the newspaper.

Goug is a certified fruit scientist, which means he knows how to process apples and determine the fruit’s quality.

He said he wanted to make sure he had a high-quality product to market that could be enjoyed by students and employees, so he set about trying to figure out what he wanted in the apple.

He and his team spent about two years trying to develop an orange-tinted, orange-colored apple, but eventually settled on a different, darker color that matched the fruit better.

They called it an apple with a distinctive flavor profile.

“We wanted to keep the apple as close to the orange flavor as possible, but we didn’t want to go with the orange and lime color,” Gough said.

The company also wanted the fruit to be light in color, he added.

He did not know exactly how long it took to make the orange-color apple, or how many different varieties were used in each batch.

The apple was sold in grocery stores, and consumers quickly began making an effort to try the fruit.

The Florida citrus trade association has seen a surge in interest in the fruit over the last few years.

“I think this apple is going to be a major hit,” said Mike Hargrove, who heads the association’s Florida citrus program.

“People are going to pick it off the shelves and they’re going to eat it,” he added, laughing.

The Orange County-based company is currently looking to find another market for the fruit in which to make more apples.

Hargraves said the Orange County market is expected to grow to about $2 million in the next six months, which would make it the largest citrus production in Florida.

Florida has more than 200 citrus varieties, which can be produced by growers in a number of different regions.

The orange fruit is an important part of Florida’s citrus tradition.

It was traditionally harvested by hand and made into juice or cider in a variety of ways, including in gin.

It is also known as the “orange of Florida” because of its orange color.

The orange is also a source of income for citrus growers, who make a significant portion of their income by selling the fruit or selling it to restaurants and stores.