We don’t spend a lot of time considering apples, beyond choosing between Gala and Granny Smith in the grocery store. However, there are so many different varieties of apple available, each with their own flavour and texture.
Most apples in the grocery store are storage apples that travel well and will stay firm all winter long. However, heritage varieties come in two other types.
• Eating apples are delicious within the first two weeks after picking. Transparents are a type of eating apple with juicy flesh that is nearly transparent in nature. Some of them taste like flowers or berries, others are tart.
• Cooking apples, like Gravensteins, are super soft, mealy apples that dissolve into apple sauce or a piece of pie.
If you want to explore over 500 varieties of heritage apples, check out the UBC Apple Festival (October 19 to 20).
Here are two favourite apple recipes to celebrate apple season.
Carrot Apple Slaw
This is a kid-friendly creamy salad that everyone will enjoy. It is quick to put together and lasts for several days in the fridge. I’ve included fresh parsley and chives in the recipe, but it’s perfectly fine to skip those ingredients if you don’t have access to fresh herbs.
3 large carrots
1 tart apple
1⁄2 cup plain yogurt
2 Tbsp mayonnaise
1 tsp lemon juice
1⁄2 tsp salt and pepper, to taste
3 Tbsp fresh parsley
3 Tbsp fresh chives
1. Grate the carrots and apple into a medium-sized bowl. It’s not necessary to peel either of them as a lot of the nutrition is in their skin.
2. Stir in the yogurt and mayonnaise.
3. Add the salt and pepper, taste and add more seasoning if needed.
4. Place the slaw into an air-tight container and refrigerate for at least 30 minutes so the flavours can blend.
5. Top with freshly chopped parsley and chives just before serving.
6. This salad will taste best within the first three days.
Simple Apple Cake
This apple cake is perfect for an after-school snack or weekend brunch. Top it with the date caramel glaze for dessert!
1 cup milk
1⁄2 cup of brown sugar
1⁄4 cup oil
1 egg
1 tsp vanilla
11⁄2 cups whole-wheat flour
1 tsp ground cinnamon
1⁄2 tsp ground cloves
1⁄4 tsp ground nutmeg
1 tsp baking powder
1⁄2 tsp salt
1 cup grated apple (about 1 medium-sized apple)
Optional: 1⁄2 cup chopped pecans
1. Preheat the oven to 350° F.
2. Mix the milk, sugar, oil, egg and vanilla together in a large bowl. Beat everything together until it is well mixed.
3. Add the flour, spices, salt and baking soda. Stir to combine. Add in the grated apple and pecans (if using them) and stir until everything is just combined.
4. Pour the batter into a 6-inch cake pan.
5. Bake for 40–45 min (until a skewer comes out clean).
6. Allow to cool for at least 1 hour before adding the date caramel glaze
Date Caramel Glaze
This easy glaze is sweetened with dates! The only trick is to use soft Medjool dates. Other dates are more acidic and may cause the cream to curdle. This glaze is also delicious as a sauce or dip. Serve it with apple slices or pancakes.
8 large Medjool dates
1⁄2 cup of water
1⁄2 cup of cream
1. Remove the pits from the dates and place them in the blender with the water. Pulse until you have a smooth paste.
2. Pour in whipping cream. Continue to pulse until everything is well mixed.
3. The cream will continue to thicken the more you beat it, so continue until you have a thick, yet pourable consistency.
4. Store it in an air-tight container in the fridge for up to 1 week.
