A flavourful and versatile combination
The quintessential fall fruits, apples and pears, bring a sweet taste of autumn to these simple, yet delicious, recipes.
Apples and pears are two of our favourite autumn fruits. Not only are they healthy and delicious on their own but, when combined, they embody the flavour of fall.
The old saying, “An apple a day keeps the doctor away” is well remembered by most and is sound advice when you consider all of the benefits your body gets from apples.
An apple contains the alphabet of vitamins and minerals, providing our bodies with nutrients it needs as well as being a tasty treat. Apples are an excellent source of antioxidants, those fighting compounds our bodies need to battle diseases and repair themselves.
As well, a medium apple contains about 4 g of fibre, which explains why eating them regularly promotes a healthy digestive system and helps prevent the onset of diabetes, high cholesterol, and various cancers.
Don’t forget pears. These luscious fall fruits share all of the nutritional benefits of apples. And just like apples, pears are among the lowest calorific fruits.
To get the most out of both fruits, eat them whole. Research has shown that much of their nutrients are located in the skin.
Since there are so many varieties of apples and pears to choose from, don’t be afraid to change them up in your recipes—this will create new flavours and textures for your favourite dishes. Refer to the apple and pear charts on page 145 to determine their natural sweetness or tartness when determining which variety to add to your recipes. If the fruits are naturally very sweet, limit the amount of sugar you add to have the pleasure of tasting their natural sweetness.
Apples and pears
What follows is a list of BC apples and pears, also available in most Canadian provinces and around the world. Sometimes, the names change, but taste and flesh descriptions will help classify them. All apples and pears are excellent choices for eating raw and for serving in salads, while some are more suitable for baking.
|Ambrosia||very sweet||firm, crisp, white||suitable for baking|
|Braeburn||sweet with some tartness||firm, crisp, juicy||suitable for baking|
|Fuji||very sweet||firm, crisp, crunchy||suitable for baking|
|Golden Delicious||sweet and rich||medium firm||can be frozen; ideal for pies and sauces|
|Granny Smith||tart and tangy||extra firm, crisp||suitable for baking|
|Honeycrisp||sweet||firm, crisp||suitable for baking|
|Jonagold||sweet with some tartness||firm, crisp, crunchy||suitable for baking|
|McIntosh||rich, tangy, aromatic||soft, creamy, juicy||not good for baking; great for apple butter or sauce|
|Nicola||sweet||firm, creamy, juicy||suitable for baking|
|Red Delicious||sweet with some tartness||soft, crisp, juicy||does not cook well|
|Royal Gala||sweet||firm, crisp||suitable for baking|
|Spartan||sweet, succulent||showy white, crunchy||suitable for baking|
|Sunrise||sweet yet tart||firm, crisp||suitable for baking|
|Anjou||sweet||firm, juicy||any recipe|
|Bartlett||sweet||soft, juicy||ideal for baking|
|Bosc||sweet yet spiced||crisp, creamy, white||great for poaching|