In a recent press release by Tru-Cape Fruit Marketing, the quality assurance manager, Henk Griessel, shared tips on who consumers can keep fruit fresh for longer.
“Keep apples and pears cool. They soften ten times faster at room temperature than in the fridge. Ideally, store your apples and pears in a plastic bag in the fridge to keep them away from other foods. This will help to prevent the fruit from absorbing other tastes and odours and delay the impact of other ripening foods in your fridge,” says Griessel.
He also gave a tip for keeping cut apples from going brown. “A squeeze of lemon, a little vinegar diluted in water or diluted honey will help prevent cut apples from going brown – a natural response to oxidisation.”
There should never be a reason for throwing food away. In fact, overripe apples or pears are perfect for making chutney. Below is a recipe for this South African favourite created for Tru-Cape by chef Luke Dale-Roberts. See Tru-Cape.com for more recipes.
Homemade apple chutney
Makes 8-12 small jars.
- 10 assorted Tru-Cape apples
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 4 star anise
- 8 cloves
- 1 thumb ginger, finely diced
- 150 ml white wine vinegar
- 250 ml white wine
- 200 gr brown sugar
- 130 gr raisins
- Peel and dice all the apples. Apple dices should be approximately 5 cm thick.
- Mix the apples with all the spices.
- Place the wine, vinegar and sugar in a saucepan and boil to light syrup.
- Add apples and spices to syrup and stir well
- Cook slowly for 1.5-2 hrs or until thickened.
- Once cooked, cool down before pouring into sterilised containers and store until needed.
To learn more about the agroprocessing of some of the spices used in this recipe click here. –Ursula Human, Farm fare