They're fine to eat, just wash them thoroughly as you would with any fruit.

I've found HC to be a little more susceptible to bitter pit than most varieties. I spray a calcium product on the tree about once every three weeks. I spray my trees every seven to ten days so putting some calcium in the tank is an easy thing to do. I can't tell you what I use offhand. I use whatever my consultant tells me to use. I would guess it is a calcium chloride product. It is made for this purpose and is certified organic. I do leaf testing rather than soil testing as certain compounds can tie up calcium in the soil. It might be there, but it will not be taken up by the tree. Leaf testing tells you what is getting to the tree and not what is just in the soil. It would be best to do fruitlett analysis, and I used to do this, but it was the same things most all of the time so I only do leaf once in while now. If you do not spray calcium the growing tree will need calcium and will remove it from the apples creating a corky depression known as bitter pit. The apples might show this during the growing season, or it might show up in storage. Calcium is cheap. It can help any apple remain firm and there is no reason to not use it.

I use 2tsp/gal in the growing season and 1/4c (4tbsp) per gallon in dormant sprays. I did a similar conversion from information on the Kocide 2000 label based on the pounds per 100 gallon rates in the growing and dormant season. I am not sure these are the best amounts, maybe they are a bit more than needed. Scott

Originated at the Morden Research Station, Agriculture Canada, by C. R. Ure for the Prairie Fruit Breeding Cooperative, selected as P. A. 13 by the University of Alberta, Edmonton, tested as PF51, and introduced for commerce by the Beaverlodge Research Station in 1990. The tree is moderately vigorous, rounded, and has a strong framework It is hardy to zone 2b but is moderately resistant to fire blight and susceptible to cankers. The fruit is medium large, 6-7cm (2.5-3") in diameter, round to oblong with a shallow stem cavity and shallow basin. It matures in early to mid September. The skin is moderately thick, light green base, streaked and washed with several shades of red with lighter lenticels. The flesh is greenish white, very crisp, aromatic and with a pleasant nutty flavour. It is very good to excellent for fresh eating, good for cooking and juicing, and stores for 14 weeks but looses its flavour towards the end. Note: The cultivars >Norda= and >Norkent= which are presently on the market, are nearly if not completely identical. It is unlikely that two crosses so diverse could be so similar in all aspects. The mix up may go back to the original material sent for testing. Do not pick early . The fruit must mature fully to develop full flavour. Norkent