Fresh cut . . . APPLES

There’s nothing nicer than the crunch of a new-season royal gala in February after months of cool-stored fruit. Now into March, there’s an array of apples to choose from, as most varieties are harvested between February and May, when the late granny smiths, braeburns and fujis are picked. Although they keep well in cool stores, eating an apple from your own garden is hard to beat. If you want to plant a tree, it’s best to wait until winter when there will be a wide selection in nurseries. For something different, choose a heritage variety. Apple trees need fertile soil and a sunny position. Check whether you will need to plant two trees for pollination.

SLOW-COOKED

Oratia beauty, an earlyseason old-school gravenstein, is harvested over February and March and is as good cooked as it is raw. Leave it to mature on the tree for a crisp tart flavour. Honey-flavoured golden delicious will make an appearance in May. A classic in French tarte tatin and other desserts, they soften but do not lose their shape. With a sweet/ tart mix, the familiar granny smith is a pie star and a long keeper too.

PIE PERFECTION

In his apple pie recipe, Kyle Street offers these tips for success: Avoid putting the apples in water as you peel and slice them. It can dilute the flavour and make the filling a little sloppy. Pre-cook your filling over a very high heat. Reducing the juices with brown sugar before baking means the pie is filled to the brim with fruit and reduces the chances of a soggy base.

SALAD DAYS

Warren Elwin pairs his apples with kumara for an autumn salad that still has summer appeal. Turn your salad into a main meal with Angela Casley’s waldorf with poached chicken or try Jan Bilton’s Asianinspired apple and mung bean slaw. For one of the best slowto-brown apples for a salad, look for ambrosia.