For the month of June, eat an Aussie Apple a day for better bowel health and just by signing up to the Challenge, Aussie Apples will make a donation on your behalf to Bowel Cancer Australia. Bowel cancer is Australia's second biggest cancer killer. My own father had bowel cancer at one stage in his life, and my Peter's father died as the result of complications from the illness.
Apples — tree-ripened, fragrant and juicy are in season during Autumn months in Australia. Our varieties include Royal Gala, Jonathan, Golden Delicious, Red Delicious, Jonagold, Fuji, Braeburn, Pink Lady, Granny Smith, Jazz and Sundowner.
Apples are perfect for eating raw and can also be used in sweet or savoury dishes. Serve them for breakfast and pop one into the lunchbox. Enjoy them fresh and whole, or diced in salads, baked, stewed, roasted or grated. If you want apples to break up in cooking, cook with a little water but no sugar. To keep the shape of apple pieces, cook in a syrup (1/2 cup of sugar for 1 cup tart apples, less sugar for sweeter ones). The sugar acts in the same way as salt, withdrawing moisture from the apple so that the pieces hold together. Apples need very little water. Just a little in the bottom of a saucepan to prevent scorching. When shopping for apples, look for a good, bright appearance and a firm, tight skin. To maintain their freshness, store in a cool place such as the crisper section of your refrigerator. Look for the Aussie Apples sticker when buying from a supermarket or greengrocer. Apple and Pear Australia Limited (APAL) has announced that as a result of the ban being lifted on the import of NZ apples, [our local] growers will take the unprecedented step of branding locally grown fruit with an ‘Aussie Apples’ sticker.
“The new stickers will offer shoppers reassurance that they are buying our delicious Aussie Apples and by doing so supporting local growers, their families and regional communities across Australia,” according to John Lawrenson, Chairman of APAL. Interestingly, Royal Gala and Gala, the two mainstream varieties of early season apples, were introduced into Australia in the early 1980s. The Gala varieties originated in New Zealand in 1934 as the result of a cross between Kidd’s Orange Red and Golden Delicious. This week Biosecurity Australia (a unit of the Department of Agriculture, Fisheries and Forestry) gave the all clear for New Zealand apples to be imported to Australia for the first time in 90 years. As a member of the World Trade Organization (WTO), Biosecurity Australia is obliged under Agreements to consider all import requests from other countries, just as other member countries are obliged to consider Australia's requests. However, Australian apple growers are concerned that the bacterial disease fireblight will enter the country under the new import rules. “Frankly, once New Zealand apples start coming into Australia, farmers will be nervous just getting out of bed in the morning because they will be wondering if today is the day they discover fire blight in their orchard”, John Lawrenson is quoted to have said. If you'd like to support Australian apple growers, shop at your local farmer's market or select supermarket apples with the Aussie Apples label. MY FAVOURITE APPLE CAKE RECIPE 3/4 cup plain flour 1/2 cup self raising flour 11/2 cups brown sugar, well packed 1 teaspoon cinnamon or mixed spice 1 teaspoon vanilla extract 60g unsalted butter, softened 3 eggs 1/2 cup light walnuts, roughly chopped 1/2 cup sultanas 2 apples, peeled and grated 1 tablespoon chopped walnuts, extra 1 teaspoon vanilla sugar icing sugar, (for dusting) Grease and flour (or line) a 20 cm round cake tin. Place all of the ingredients, except the icing sugar, into a large mixing bowl and mix with a heavy spatula until well combined. Beat with an electric mixer for approximately 3 minutes. Spread mixture evenly into the prepared tin; sprinkle the extra walnuts and vanilla sugar over the top. Bake in a preheated moderate oven at 180 degrees C for 50 minutes, until the cake springs back lightly when touched. Allow to cool slightly before turning out onto a wire rack. When cold, dust generously with icing sugar. Store cake in an airtight container. APPLE FRITTERS 2 eggs 3 tablespoons plain flour 1 tablespoon caster sugar 4 Golden Delicious or Granny Smith apples light oil for frying caster sugar for dusting To prepare the batter, combine the flour, sugar and eggs in a bowl and whisk thoroughly. Peel and carefully core the apples. Slice into thin (5mm) rings. Heat the oil (you will need enough oil to come up to approx. 1.5 cm in the fry pan). Working quickly, dip the slices of apple in the batter mixture and fry in hot oil until golden, turning if necessary. Drain well on paper towelling, sprinkle with caster sugar and serve immediately. Serves 4. What are your thoughts on the import of apples and other fruits from overseas? Have your say. |
Market BasketGood Things in season and ripe for the market basket each month. |