AVAILABLE:Braeburn Apples are one of the more late harvest varieties, usually not picked until October. While they are at their best right after they’ve been harvested, they do store pretty well, making them available through the spring.
ABOUT:The Braeburn Apple originated in New Zealand in the 1950s and was named after Braeburn Orchards where it was first grown. It has now spread to all the major apple producing areas of the world. Today, in the largest apple-producing state in the USA, Washington, where Red Delicious and Golden Delicious have always held sway, the Braeburn is now in the top 5 varieties produced. It serves as one of the most important commercial apple varieties not only in the United States, but also much of the world. The Braeburn is one of the modernly large-scale produced apples where the flavor is genuinely equal to that of the classic apple varieties. The Braeburn is absolutely wonderful. It’s crisp without being hard, has vibrantly complex apple flavors, and is delightfully juicy. These apples are delicious for eating out of hand, and also are great for baking with.
TASTE & RIPENESS:The Braeburn is a Dessert apple with a capital D. It’s the perfect balance of sweetness, never overly sugary and the flavors are complex and exciting, and to top it off, it has a refreshing crisp flesh. Braeburn is at its best when it’s cooled a little below room temperature.
RECIPE:APPLE RATATOULILLE ON CROSTINI:
- 1/2 cup (4oz) Walnut oil
- 1/4 cup (2 oz) Vegetable oil
- 2 1/2 cups (10oz) celery - diced
- 2 cups (8 oz) red onions - diced
- 4 cups (1 lb) Granny Smith, Golden Delicious, Braeburn or Fuji apples - cored, peeled and diced
- 2 Tbsp garlic - minced
- 4 cups (1 lb) zucchini - diced
- 2 cups (8 oz) yellow squash - diced
- 1 1/2 cups (8 oz) canned diced tomatoes - drained
- 3/4 cup (8 oz) walnuts - coarsely chopped
- 1 Tbsp salt
- 1 1/2 tsp pepper
- 1 tsp ground nutmeg
- 1 tsp turmeric
- 1/4 cup fresh basil leaves - thinly sliced
- 48 3" sliced grilled or toasted bread rounds or slices
- Blend oils.
- In a non-stick or heavy skillet, heat 1/4 cup blended oils.
- Add celery and red onions. Saute over medium heat until soft and browned. Remove vegetables to bowl.
- Heat 1/4 of blended oil in skillet; add apples. Saute until apples are soft and golden; remove and add to bowl.
- Heat first 1/4 cup oil in skillet. Add garlic, zucchini and yellow squash. Saute until soft.
- Return vegetable-apple mixture to skillet. Stir in tomatoes, walnuts, salt, pepper, nutmeg & tumeric. Continue cooking over medium heat 5-10 minutes until mixture has thickened.
- Stir in basil and cook aditional 1-2 minutes.
- To serve, portion 2 tablespoons ratatouille on each grilled bread slice.
Recipe courtesy BestApples.com.