Apples and cider heighten the flavour

New Zealand cooking apples and cider are ideal for sweet and savoury dishes, says Lauraine Jacobs.

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31st March, 2012

Every so often another apple variety comes on the market with the promise of better taste, crisper texture or whatever it is that apple breeders discern consumers want. Many of the new varieties – jazz, pink lady and royal delicious, for instance – are juicy, crunchy and flavoursome, with skins that are not too thick, making them excellent eating apples. Breeders also select for long shelf life, as this is what supermarkets dictate. In combination with today’s sophisticated storage methods, apples are no longer the seasonal fruit of our youth. Another change is that some of the flavours ...

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