Welcome to our weekly series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
Apples are in season in Australia from January to June, but are available year-round because they can be stored in cold storage. Apples are juicy, crisp and come in a variety of colours including red, pink and green – they also vary in flavour from super-sweet to a more tart taste. The most common varieties include Royal Gala, Pink Lady, Granny Smith, Jazz, Envy and Kanzi.
Everyone knows their Granny Smith right? Distinguishable by bright green skin, these apples are crisp and tart and range from small to large. Fuiji apples are honey-sweet, firm and juicy while Envy are juicy, crisp and highly sweet with bright white flesh that remains white even after being cut, making it great for cheese platters and fruit salads.
Jazz is the apple that packs a tangy sweet punch. Vibrant and full of flavour with a satisfying crunch, Jazz is a perfect snack for on-the-go. An all-time favourite, Pink Lady apples are a soft pink colour and large in size, along with being crisp, sweet and juicy.
Red Delicious apples are crimson to dark red in colour and medium in size. This fruit is only available in Queensland and Western Australia; while Royal Gala are traditionally the first apples picked for the season.
When choosing apples, pick fruit that is bright with firm skin – apples bruise easily, so handle with care. Apples last about a week at room temperature and four weeks when refrigerated. Keep them away from other fruit and vegetables such as leafy greens, as apples release a gas which will cause them to ripen faster.
Wash, core, peel, chop and freeze apples to make them last longer. If you are planning to use them in a bake, pie or crumble, season with spices such as cinnamon, cloves or nutmeg before freezing.
Apples are a source of fibre and vitamin C – fibre aids digestion, while vitamin C helps to keep skin and bones healthy as well as support immune system function.
After washing, enjoy apples sliced, grated or baked. Granny Smith and Pink Lady are best for tarts and pies as they stay firm when cooled.
Here are three recipes to make the most of fresh apples in your cooking this week:
Everyone knows pork and apples go together, how about trying this recipe which pairs the crispy pork with baked apples instead of a sauce. If you want the crispiest skin, place pork skin side up on a baking tray and refrigerate uncovered overnight to dry out the rind. This recipe uses Jazz apples, but you can choose any variety that you like.
Prosciutto can be swapped with shaved leg ham and apples can be swapped with pears or peaches in this quick and easy pizza recipe that will become a firm midweek dinner-winner. You can make the pizza base yourself or choose a store-bought option.
Served on top of a crunchy apple and lentil salad, this sticky balsamic lamb recipe is the perfect mix of fresh and savoury. Give this filling meal a go this week, it won't disappoint.
