Crisp, juicy apples are one of this country’s favorite fruits. Fresh and whole, sliced up with dips or baked into treats — there are hundreds of ways to enjoy a good apple. And there are a dizzying number of varieties to choose from.
The Jazz apple is a fairly new kind of apple with a tangy-sweet taste and a resounding crunch. This all-natural Royal Gala and Braeburn cross is available in a wide range of sizes, making it easy to find just the right one for the kids’ lunch boxes or for adding to a fresh salad. Its firm texture holds up well to baking, too, adding new life to old favorites like apple pies, crisps and tarts.
These apple-icious recipes take advantage of Jazz’s unique flavor and will earn a place on your list of favorites, too:
1. Get jazzed about salsa with Chilled Out Apple Salsa — a sweet and sassy combo that’s great for dipping or topping your favorite quesadillas.
2. Tender greens, Jazz apples, hazelnuts and bleu cheese topped with balsamic vinaigrette will have guests singing the praises of Rae Ann’s Jazz & Blues Salad.
3. With a name like Jazz, how could there not be a recipe for New Orleans Beignets? Serve these with your favorite coffee for a morning treat or an after-dinner riff on dessert.
Available in limited amounts worldwide since 2003, Jazz apples from Enza are now grown in both Washington and New Zealand, making them available the entire year — from November to April from the Pacific Northwest, and May to October from the fruit bowl of the Pacific. Grown by a limited group of the world’s finest apple growers, Jazz apples are grown under stringent standards to ensure the same great flavor in every apple. And their incredible shelf life means you can keep them in the fridge for up to a month and enjoy their delicious difference for a long time.
An Apple a Day ...
Recent studies have shown that apples can
be a vital force in preventing cardiovascular disease, asthma, Alzheimer’s, cancer and obesity.
A medium-sized apple is a good source of dietary fiber, and has flavonoids that may improve memory and learning, according to The Journal of Nutrition Health and Aging.
Chilled Out Apple Salsa
2 Enza Jazz apples, cored and diced
2 cups tomatoes, peeled and diced
1 celery stalk
1 onion, diced
1 green pepper, diced
1 1/2 teaspoons salt
1 tablespoon cider vinegar
1 tablespoon sugar
1 green chili pepper, chopped
Combine all ingredients; if finer texture is desired, put through food grinder using fine blade. Cover tightly and chill overnight. Serve with chips or as a topping for cheese quesadillas, tacos or nachos.
New Orleans Beignets
Makes 15 beignets
1 whole egg
3 tablespoons superfine sugar
1/2 cup milk
1/4 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 Enza Jazz apples, cored and sliced into matchsticks
Oil for deep frying
Confectioner’s sugar for dusting
Separate egg and mix yolk with 2 tablespoons sugar. Stir in milk, vanilla and dry ingredients and mix until smooth. Leave batter mixture to rest in the fridge for 20 minutes.
Whisk egg white to form soft peaks. Gradually whisk in remaining sugar. Gently fold egg whites and apples into batter.
Heat deep frying oil to a high heat (340°F). Spoon small scoops of batter carefully into oil. Cook until golden on each side. Lift out and place on paper towels to drain. Dust with confectioner’s sugar and serve immediately.
Recipe courtesy of Chef Geoff Scott
Rae Ann’s Jazz & Blues Salad
with Balsamic Italian Vinaigrette
Makes 4 servings
1 package baby greens salad mix
2 medium sized Enza Jazz apples,
skin on, cored and diced into
1 cup crumbled bleu cheese
1 cup crushed hazelnuts
Balsamic Italian Vinaigrette:
1 1/2 teaspoons Mrs. Dash (or similar)
1 1/2 teaspoons garlic salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
1/16 teaspoon onion powder
1/16 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon paprika
3/4 teaspoon sugar
1/16 teaspoon pepper
3 tablespoons water
1/2 cup oil
1/8 cup red wine vinegar
1/8 cup balsamic vinegar
1/2 tablespoon fresh garlic, minced
For vinaigrette, combine dry ingredients in a sealable plastic bag and shake vigorously.
Mix water, oil, vinegar and garlic in a salad dressing cruet or a blender.
Once well mixed, add blended dry ingredients and shake or mix vigorously.
In salad bowl, lightly dress baby greens; mix with the vinaigrette.
Add apples, bleu cheese and hazelnuts, and gently toss salad until well mixed.
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