If a Variety of fresh produce is new to you or you are a veteran chef this handy list can help you brush up on the best use of a few of the most popular varieties of apples and pears we deliver each year. Scroll down for mouth watering apple and pear recipes!
An Apple for Every Reason
• Granny Smith – Crisp and tart with hints of sweetness, Granny Smith Apples are excellent eaten fresh or for salads, sauces, poaching and all types of baking.
• Braeburn – With rich flavors and firm, yet juicy flesh, Braeburn Apples are a great choice for snacking, pies, salads, sauces and baking.
• Golden Delicious – A crisp apple with extremely mellow flavors and light acidity, Golden Delicious Apples make for an excellent baking apple and is a favorite choice when making applesauce.
• Pink Lady – The balanced sweet-tart flavor with a hint of effervescence and firm texture make Pink Lady Apples great for eating, salads and baking.
• Fuji – Perhaps the sweetest of all apple varieties, Fuji Apples have a crisp, juicy texture and pleasant aroma. They are excellent for fresh eating, pies, sauces and baking.
• Honeycrisp – This exceptionally crisp and juicy apple is best for fresh eating or sliced over salads. The Honeycrisp Apple season is quickly coming to an end so come in today and get what you can, while you can!
Know Your Pears
• Anjou – Egg-shaped with a wide neck, Anjou Pears have a brisk flavor and light acidity. They pair well with soft goat cheeses and Pinot Gris.
• Red Anjou – This pear variety has crisp flavor, light acidity and firm flesh. It pairs well with aged white cheddar and Pinot Gris or Chardonnay.
• Bosc – Long, skinny neck, Bosc Pears have a rich, spicy flavor. Pairs well with Manchego cheese and Riesling.
Bartlett – Classic pear shape with green skin turning light yellow when fully ripe. Most popular pear for eating out of hand.
Spinach & Grilled Pear Salad Servings: Serves 8
|2 cups pecan halves|
|1/2 cup sucatant sugar|
|1 teaspoon cinnamon|
|1/4 cup butter, melted|
|1/2 teaspoon vanilla extract|
|1 pear, cored and halved|
|1 (8 ounce) bag spinach|
|1/3 cup Goat cheese, crumbled|
|1 red onion, chopped|
|1/2 cup vegetable oil|
|1/4 cup sugar|
|1/4 cup red wine vinegar|
|1 clove of garlic, minced|
|1/4 teaspoon salt|
|1/4 teaspoon pepper|
|1/4 teaspoon paprika|
Preheat oven to 300º. Mix pecan halves, sucutant sugar, cinnamon, butter and vanilla extract in a medium mixing bowl. Pour onto baking sheet and bake for 10 minutes. Remove from oven, stir, then bake an additional 8 minutes. Remove from oven, pour onto a cold surface and allow to cool. Break pecans apart when cool to the touch and set aside.
Heat grill to high. Grill each pear half for approximately 30 seconds per side. Allow to cool then cut into bite-sized pieces. Set aside until ready to assemble salad.
In a large serving bowl, combine spinach, pear, cheese, onion and spiced pecans.
In a separate bowl, whisk together all dressing ingredients. Pour dressing over salad before serving.
Candied Pecan & Apple Salad Servings: Serves 4
|1 small shallot, minced|
|1/4 cup balsamic vinegar|
|1 teaspoon Dijon mustard|
|3 teaspoons black sage honey|
|2 cloves of garlic, minced|
|2/3 cup olive oil|
|salt and pepper, to taste|
|1 (5 ounce) package mixed baby greens|
|1 apple, chopped|
|1/4 cup celery, finely chopped|
|1/2 cup bourbon pecans|
|1/2 cup Blue cheese, crumbled|
In a medium mixing bowl, combine shallots, vinegar and Dijon mustard; let stand for 20 minutes. Whisk in honey and garlic, then slowly drizzle in olive oil while rapidly whisking. Season with salt and pepper to taste. Set aside and chill in refrigerator.
In a large bowl, toss mixed baby greens, apples, celery, pecans and Blue cheese. Toss with Balsamic Vinaigrette just before serving.