Healthy living

Apple

Eat fresh in hand, salads or platters. Baked whole, pies, tarts, crumbles, sauces, cakes and muffins.

Many varieties are available all year round.

Varieties

  • Royal Gala: range from predominantly pale, golden yellow with slight red blush, to solid brightly blushed. Normally slightly sweeter than Red Delicious.
  • Jonathan: skin is half to three-quarters scattered red stripes and blushed. Aromatic, fairly juicy, sweet flavour.
  • Bonza: green/cream background colour with 50 – 60% blush. Sweet flavour.
  • Golden Delicious: greenish yellow becoming golden yellow. Sweet, good aromatics.
  • Red Delicious: greenish yellow ground colour with red stripes or completely crimson to dark red. Sweet, juicy, highly aromatic.
  • Granny Smith: green to greenish yellow. Hard, crisp, tart flavour.
  • Fuji: predominantly blushed pink/red. Firm, crisp, juicy and have a distinct sweet flavour.
  • Braeburn: striped red with a red blush over a yellowish ground cover and glossy. Medium to large size, round/conical in shape. Good, sweet, sub-acid and very juicy.
  • Pink Lady: background green changing to yellow overlaid with a lovely pink or light red blush. Sweet-tart flavour with crunchy texture.
  • Sundowner: mainly green to full red, with prominent lenticel spotting and a little russet around the stalk. Storage improves sugar level and makes sweet and flavoursome.
  • Lady Williams: Usually deep red. Tart flavour early in season, develops a distinctive sweet flavour and generally improves with storage.

Selection

Choose firm fruit, avoid bruises and blemishes.

Storage

To retain crispness and freshness, store under refrigeration in a vented container.

Preparation

To prevent discolouration brush cut surfaces with any citrus juice.

Cooking

Tart or medium acid varieties are best for cooking and the sweeter varieties more suited to eating fresh or in fruit salads and platters.

Serving suggestion

Add chopped apple to salads, particularly potato salad, coleslaw and red cabbage.

Fill steamed, hollowed, golden nugget pumpkins with a mixture of cooked chopped onion, finely chopped apple, baby spinach leaves, feta cheese and pine nuts, bound together with beaten egg. Top with grated reduced-fat cheese and cook 15 minutes at 190 ºC till golden brown.


This publication is provided for education and information purposes only. It is not a substitute for professional medical care. Information about a therapy, service, product or treatment does not imply endorsement and is not intended to replace advice from your healthcare professional. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified healthcare professional for a diagnosis and answers to their medical questions.

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