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How about comparing the eating/cooking properties of  various apple 
varieties? From looking at the skin, internal texture.... can you 
predict what will be good to eat out of hand, what to make apple 
sauce (personal recommendation: Lodi apples), what to make apple pie, 
what to make cider?

And then there's comparing apples and oranges...
Karen

-- 
Karen Reeds, PhD, FLS
Guest Curator, Come into a New World: Linnaeus & America
American Swedish Historical Museum, Philadelphia,  2007
New Jersey State Museum, Trenton, NJ , 2008
http://www.americanswedish.org/, http://www.americanswedish.org/linnaeus.htm

Exhibition guide available from 
http://www.dianepublishing.net/category_s/490.htm (p.4)
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