Apples have an important place in history: from Eve tempting Adam to Newton’s discovery of the law of gravity. Apples have a 'do-gooder’ reputation–an apple a day keeps the doctor away–and are one of the fruits most commonly eaten au natural. Although they require no work to enjoy them at their best, they can be cooked and complemented with other flavours to create apple pie, baked apples or apple crumble.
By
Allan Campion, Michele Curtis

1 Jul 2008 - 9:00 AM  UPDATED 8 Jul 2015 - 2:20 PM

Apples

Apples have an important place in history: from Eve tempting Adam to Newton’s discovery of the law of gravity. Apples have a 'do-gooder’ reputation–an apple a day keeps the doctor away–and are one of the fruits most commonly eaten au natural. Although they require no work to enjoy them at their best, they can be cooked and complemented with other flavours to create apple pie, baked apples or apple crumble.

The many varieties of apples all have different seasons, starting from late summer through to spring. And as they are grown in so many different areas it is tricky to say which variety is the best at any time. Your best bet is to ask your greengrocer what he recommends, or to try them yourself each week.

Buying
As many apples have a coating of wax applied to make them look shiny, you will need to look closely for true indications of ripeness. You may also prefer to purchase organic apples so you can be assured that they have not been waxed. When buying apples look for a firm, unbruised fruit with an even colour and pleasant smell.

Preparing
If you are planning to cook apples follow the instructions in the recipe. Usually the recipe will ask you to peel and core the apple, and then cut to desired shape. You can use an apple corer is you wish, or simply cut the apple in half, then quarters and, using a small sharp knife cut the core out.

Also in season...

 

Keep an eye out for...

Herbs: coriander, marjoram, mint, oregano, sage, tarragon, thyme

Seafood: Atlantic salmon, barramundi, sea mullet, school whiting, perch, bream, coral trout, blue swimmer crab, mud crab, flathead, marron, kingfish, flounder, mussels, ocean trout, scallops

Cheese: ash covered goat’s milk cheeses, mature farmhouse cheddar

Content provided by Allan Campion and Michele Curtis www.campionandcurtis.com.