Friday, April 8, 2011
It may not look like it from all the desserts I bake, but I actually eat a lot of fruits and salads. Growing up, apples and tomatoes were my top two food groups. I even had my own nicknames for both of them. Even now, despite all the new flavors I keep discovering, these are the two fruits I love tucking into any day.
So imagine what would have happened when Washington Apples called me to say that with some recently launches, they now retail seven types of apples in India and will I like a sample. First, I was shocked at the number 7 - I didn't even know there are that many types around. The next thing, I got this pretty package with all kinds. Some, like golden and gala, are my regular buys. And some, like braeburn, were totally new. But what surprised me was how crisp, how fresh each of these apples tasted compared to anything I buy in the markets. As I excitedly ate one variety after the other, I realized that my plans to bake with these apples were going to remain just plans.
But there is one apple so tart I can never eat it on its own. I originally thought of turning this granny smith into an apple pie, but I happened to see a tangy apple coleslaw on tastespotting the same day.
Made with no mayo, this is my kind of coleslaw. I followed the recipe exactly, except I used just the granny smiths where foodiebride used two different kinds of apples. And I did think there was a LOT of dressing so I will halve it the next time.
You can obviously match this up with burgers and stuff, but I ended up eating a lot of coleslaw by itself. With tang from vinegar, the sharp bite from mustard and the sweetness of sugar, it's actually a fabulous salad. And the perfect showcase for a lovely apple!