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The Fruit That Really is the Apple of our Eye

Ever since Eve picked one in paradise, apples have occupied a key place in our culture. Our love for apples runs deep: some like them sweet and tart, others fruity, but everyone agrees that they have to be crisp, with a satisfying crunch. We adore eating apples raw, but this versatile fruit tastes equally good in sauce, apple cake, apple crumble, in bars, muesli and so much more. Here’s the RAWBITE guide to apples.


There are said to be more that 1500 varieties of apples in Germany alone – and each has its very own flavour. But if you pop down to the supermarket, chances are you’ll find only cox, pippins, granny smith, gala, braeburn etc. While the trend for heritage apple varieties is gradually picking up steam, apple growers often stick to what the big retailers want. In terms of their flavour, apples can be divided into three main categories: sweet and fruity, robust and fragrant, and tart and aromatic.


… really is a good thing! Did you know that apples originate from Kazakhstan? At just under 70 kilocalories, an apple is the perfect snack for in between meals and is packed with pectin and polyphenols. There are over 30,000 different varieties worldwide, all of which differ in shape, colour, crispness, taste, growing region and harvesting time. Vitamins, fibre and minerals – most of the good ingredients are either in or directly under the skin. If you peel an apple before eating it, up to 70 per cent of the vitamins end up in the bin. A bit of a waste, eh?


Have you ever had a sweet apple tarte flambée? Give it a go – we guarantee that you’ll love it! Sweet, fruit apple varieties are favoured as dessert apples; tart, aromatic varieties add zing to fruit salads and smoothies. Varieties with a strong, acidic flavour harmonize will with a piece of (vegan) cheese and taste great in salads.


You can use sour apples to make great sauces. How about potato fritters and apple sauce? For the apple sauce: take 600 g sour apples, 100 g butter or margarine, 2 cloves, 1 cinnamon stick, nutmeg, 1 bay leaf, 2 tsp sugar. For the potato fritters: 4 large potatoes, 2 egg yolks or egg replacer, salt, oil for frying. For the apple sauce peel apples and remove the core. Gently cook the apples, butter or margarine and spices in a pot on medium heat until soft. Then remove the spices and puree the sauce. For the potato fritters: peel and finely grate the potatoes. Place in a sieve and squeeze out all excess water; collect the water and let it stand for 2 minutes until the starch has settled at the bottom. Drain the water carefully off from the starch and mix it with the potatoes and egg yolks or egg replacer; season with salt and nutmeg. Bake small potato fritters of about 7 – 8 cm in diameter in a pan with a little oil. Serve with the apple sauce. Delicious!


What’s the best way to store apples? In a cool cellar or in the fridge. In the winter, you could also put them in a covered container and leave them outside. You should keep apples indoors in a fruit bowl for no longer than 10 days – and never store them with other fruit. This is because apples excrete ethylene which accelerates ripening in other fruit. A sweet gala, a crisp pinova or a tart granny smith – why not have an apple tasting session and find out what your top variety is?

Enjoy every Bite.