Apples

 

Our apples, as eaten in the fresh state, are a healthy refreshing, crunchy snack. We grow Braeburn, Fuji and Pacific Rose Apples. They range in colour from green to yellow to red. Apples are a high-fiber fruit, with vitamin C, antioxidants, and other healthy nutrients, making them a good addition as a fruit serving to a healthy and well-balanced diet.

Storage: The best place to store apples is in the refrigerator. Sliced or cut apples stay white longer if dropped in a bowl of water containing 2 tablespoons of lemon juice.

General Use: Always was apples before use. Apples are a favourite fruit of many people for eating out of hand or in fresh salads. Many apple varieties are also excellent for cooking.

Salad: In a medium sized bowl whisk together the mayonnaise (or yoghurt) and lemon juice. Add sea salt and fresh ground pepper. Mix in the cored and chopped apple, thinly sliced celery, red grapes or raisins, and chopped roasted walnuts. Serve on a bed of fresh lettuce leaves.

Sauce: Peel, core and chop tart apples, place them in a pot and sprinkle sugar over. Combine lemon juice and water, pour over the apples and stir gently. Bring to boiling, cover and reduce heat to low. Cook for 10 minutes until the apples are soft, not mushy. Stir in cinnamon, nutmeg and vanilla. Purée a ⅓ of the apples and cooking liquid in a blender until almost smooth. Return to sauce pot and mix gently together. Serve warm or cold over ice cream, pork or lamb chops, or as a side dish to burgers or sandwiches.

Baked: Preheat the oven to 175°C. Wash and core apples, then remove a 2.5cm strip of peel around the middle of each apple. Place in a shallow baking dish. Combine sugar, raisins, cinnamon, nutmeg and brown sugar in a small bowl. Fill the centre of each apple and dot with ½ teaspoon of the butter. Add just enough water to baking dish to cover the bottom of the dish. Bake uncovered for 30 minutes until apples are tender. Baste with juices occasionally. Serve warm with a dollop of whipped cream.