Robbie’s Produce Tips: Heirloom Apples
Our local heirloom apples are different because of all the factors that go into the taste of the fruit.
Soil, climate and weather conditions are the big three. As far as the taste of our local Watsonville apples, I would describe them as very smooth, complex and full of subtle flavors that don’t explode upfront. (Sounds like I’m describing a wine, doesn’t it?)- These apples are a favorite. Their unique flavor is quite different than our Washington apples, which typically dominate year-round because of their great storage ability. Our Watsonville apples, however, are picked right off the trees and delivered directly to our stores.
- The heirloom apples we receive from Vince Gizdich fit into the taste profile previously described. Other characteristics include:
- They’re often oddly shaped
- They have different textures and colors that aren’t uniform
- They’re often russetted, which is that brown scaring look (not to worry; this is just part of their nature)
- The Stayman Winesap (which goes back to the mid 1800’s) is one of my favorites. It has a sweet/tart texture and is great to eat out of hand, makes for great applesauce, and is ideal for pies and baking. If you haven’t baked an apple it’s easy.
- Core it, leaving about ½ inch of the apple near the bottom, which will allow the scrumptious juices to stay in and not run off into the cooking dish. Add a little cinnamon, a few currents, maybe a dash of brown sugar or real maple syrup, a few chopped nuts (walnuts or pecans), and bake until tender (about 30-40 minutes). I really enjoy baked apples without sweeteners.
– Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.
