APPLE-ICIOUS
Try a soup and a salad with our favourite late-summer fruit
Did you know there are more than 7,500 known types of apples? We can usually only find a handful of varietals in grocery stores and farmers’ markets, but among those, we can already see the difference in colour, shape, flavour and texture between the different types.
When cooking with apples, you need to choose the apple that is best suited for the dish. Most apples would work in our apple, bacon and blue cheese salad, as the apple is left raw.
A crisp apple, like ambrosia or honeycrisp would work well here, as a foil to the soft mixed greens.
The sweetness of the apple pairs well with the smoky bacon and tangy blue cheese.
Our acorn squash and apple soup calls for lots of apples, so you can choose a variety of your favourites.
McIntosh and spartan work well as they cook down quite nicely, but since the soup will be puréed, you can also choose apples that will hold their shape, like Fuji or gala.
Whichever you choose will work perfectly in this earthy, sweet soup.
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the food section. Look for our From the Grill cookbook in stores and online. For tips on cooking, food safety or household matters, call 1-877-420-9090 toll-free, email bfkanswerline@atco.com or chat with us live online at ATCOBlueFlameKitchen.com.