There are many different varieties of apple available in Australia, meaning you’ll find apples in season all year round. Pink Lady apples are one of the most popular varieties and have crisp, sweet, pale flesh with pinkish skin. Jonathan apples have crimson-coloured skin, juicy flesh and are smaller in size, making them perfect for lunchboxes. Granny Smith apples are the most common variety of green apple and have a distinctly tart flavour, making them ideal for baking.
Chose apples with smooth, brightly coloured skin that is free of blemishes. Apples should be firm and not mushy when pressed.
Keep apples refrigerated so they stay crisp. Apples can be stored for up to a month in the fridge.
Raw apples are the perfect snack – healthy, convenient and easy to pack! Slice red or green apples into salads or serve slices with a spoonful of peanut butter. Apples are a staple in many desserts – add them to cakes, pies, tarts or muffins. They can be a delicious accompaniment to savoury meat dishes, especially pork.
4 quick ways with apples
Sweeten up your salad: combine baby spinach leaves with thinly sliced apple, celery, shredded cooked chicken, chopped pecans and dried cranberries. Drizzle with a dressing made by combining 1/4 cup low-fat mayo, 2 teaspoons lemon juice and 1 teaspoon wholegrain mustard. You can also wrap it up in a wholemeal tortilla and take it on-the-go.
Making your own apple sauce is simple. Peel, core and chop 2 apples. Combine with 1 tablespoon sugar, 1/4 teaspoon cinnamon or nutmeg, 1 tablespoon lemon juice and 1/4 cup cold water in a saucepan. Bring to the boil, then reduce heat, cover and simmer for 10 minutes until apples are tender. Transfer mixture to a food processor and pulse until smooth. Serve with roasted pork or duck, or spoon over muesli.
Try this easy pork and apple burger: combine 500g pork mince, 1 grated apple, 1 grated zucchini, 1 egg, 2 tablespoons wholegrain breadcrumbs and 1 tablespoon mixed herbs. Shape into 6 patties and cook over medium heat for 5 minutes each side, or until cooked through. Serve on wholegrain buns with hommous, lettuce and tomato slices.
Sautéed apples make a simple and delicious dessert. Melt 2 tablespoons of reduced-fat table spread in a large frying pan. Add 4 peeled, sliced apples and sauté for 6–8 minutes. Sprinkle apples with 3 tablespoons brown sugar and a pinch of ground cinnamon (you can also add other spices, such as cardamom or cloves). Cook for another 1–2 minutes, until sugar melts. Serve with low-fat natural yoghurt.
Did you know? Apples eaten with the skin on are a good source of fibre (2–3g).