There’s An Ap­ple For That

A su­pe­rior bak­ing ap­ple must have punchy flavour and a firm tex­ture. These are our favourites.

Condé Nast House & Garden - - SWEET TREAT -

Pink Lady

These guys skew a lit­tle sweet but have enough acid to bal­ance it out. Their wide­spread avail­abil­ity and con­sis­tent qual­ity make them our go-to pie ap­ple.

Granny Smith

Named af­ter a real granny Smith, Aus­tralian Maria Ann Smith, these green­skinned ap­ples are tried and tested when it comes to bak­ing, sauces and purees.

Golden De­li­cious

Har­vested from late Fe­bru­ary to mid March, these fel­las are picked green and ripen to a golden yel­low colour. They’re juicy and fra­grant, and hold their shape well.


Na­tive to New Zealand and sim­i­lar in shape to Granny Smiths, these crisp ap­ples have a con­cen­trated taste and be­come juicy but not mushy when baked.


In­tro­duced into South Africa in the 1990s, Fu­jis are aro­matic, larger ap­ples with a yel­low­ish flesh and firm tex­ture. They take longer to cook, so plan ac­cord­ingly.

Braised and Brûléed Ap­ples with Ice Cream

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