Let’s Talk Food: Ambrosia apples

Produce departments at the markets during the summer include so many fruits. As we comb that section, it sometimes is difficult to decide which variety to purchase, unless we have a specific recipe.

Take the apple section — there are so many types of apples that you could spend a lot of time just reading the names of the various varieties.

Who better to know what fruits are the best tasting right now than someone who works in a produce department?

I asked Ryan Taniguchi at KTA Super Stores, at their Puainako store, what his favorite apple is and he said for sure it is the Ambrosia apple. He said it’s in season right now as he has not seen it available year-round like some other apples. He even convinced his Aunty Yasuko to buy a couple of Ambrosia apples because he thinks the variety is a well-balanced apple, with a combination of sweet and just enough tartness.

Taniguchi was spot on as the Ambrosia apple is known as the “food of the gods” and the story is the seedlings magically appeared.

Some interesting facts about the Ambrosia apple are that it is a low-acid apple, so it’s easier for young children and the elderly to digest. The flesh is creamy and it doesn’t oxidize quickly, so it’s great in salads.

Chef and food consultant Stephen Wong wrote an article for its texture, juiciness, flavor and general attributes.

Here are some winning recipes from the Ambrosia apple website:

Homemade Ambrosia Apple Sauce

Makes 3 cups applesauce

Place in a saucepan on medium heat and cook for 20-30 minutes, until tender:

4 large Ambrosia apples, washed, cored and cut into chunks

1 1/4 cups water

Place in blender, blend until smooth.

Ambrosia Kale Salad

Second-place winner of the Judges Choice in the Orchard to Table Recipe contest

In a large bowl, toss together:

4 cups packed raw kale, torn into small pieces

2 large Ambrosia apples, cut into small wedges (It is recommended the peels be left on as there are many health benefits); save 1/4 cup for dressing

1/2 cup roasted walnuts

1/2 cup raisins

1 cup thinly sliced celery

In a blender, add and blend well:

1/4 cup Ambrosia apple wedges

1/4 cup roasted walnuts

2 tablespoons lemon juice

2 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons water

1/4 teaspoon salt

1/4 teaspoon black pepper

Pour dressing over kale salad mixture.

Waldorf Salad with Ambrosia Apples

Aioli:

Place in a bowl and mix:

1 egg yolk

Juice of 1/2 lemon

Mix in:

1 teaspoon grainy Dijon mustard

Slowly drip while continuously whisking:

1/4 to 1/3 cup grapeseed oil

When emulsification has formed, speed up the addition of oil. Thin in alternating increments, with the lemon juice to taste so the emulsification doesn’t split. Season to taste with:

Salt and black pepper

Vinaigrette:

Finely dice:

1 small shallot

Macerate in:

2 tablespoons tarragon vinegar

Add in a steady stream while whisking the shallot/vinegar mixture:

1/4 cup extra virgin olive oil

Season with salt.

In a saucepan, warm over medium heat:

Dress the plate with aioli. Season apples, celery, root, watercress and parsley separately with vinaigrette and arrange on plate. Add:

One slice prosciutto

Walnuts

Drizzle of vinaigrette

Fresh Ambrosia Apple Salsa

Mix all ingredients together and allow to rest for 15 minutes to allow flavors to bland before serving:

1 medium sweet onion, finely chopped

1 medium clove garlic, crushed

3 medium tomatoes, finely chopped

1 jalapeño pepper, seeded and finely chopped

2 small sweet pepper, seeded and finely chopped

1 medium Ambrosia apple, cored and finely chopped

1 tablespoon red wine vinegar

1 teaspoon lemon juice

1 tablespoon chopped cilantro

Ambrosia Apple Cake

First-place winner of the Judges Choice in the Orchard to Table Recipe Contest

Preheat oven to 350 degrees. Grease and flour one 9-by-13-inch cake pan.

In a mixing bowl, beat in electric mixer until creamy:

2 large eggs

1 cup vegetable oil

Add and beat well:

2 cups sugar

1 teaspoon vanilla extract

Combine in a bowl:

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

Slowly add to egg mixture just until combined. The batter will be thick. Fold in:

4 cups Ambrosia apples, peeled, cored and diced. Spread batter into the prepared cake pan.

Bake 45 minutes or until cake springs back in center. Let cake cool on a wire rack. Once cake is cool, serve with caramel glaze.

Caramel glaze:

Bring to boil in small saucepan, then boil for three minutes:

1/2 cup butter

1/2 cup packed brown sugar

1/2 cup heavy cream

Remove for heat, add:

1/2 teaspoon vanilla extract

Let cool slightly before pouring over warm cake.

Small bites

The name Ambrosia was chosen by Wilfred and Sally Mennell, who discovered the original Ambrosia apple tree in their orchard in the SimikameenValley of British Columbia, Canada.

Email me at audreywilson 808@gmail.com if you have questions.