Ideas for Cooking the Whole Apple
Crisp, juicy apples are back to brighten our days. A veritable fall staple, they can easily find their way into countless recipes. Discover these simple and tasty zero-waste ideas to make use of the whole fruit, from peel to core.
The Fruit, Whole or Sliced
It’s always a joy to sink your teeth into a fresh apple. With its juicy, naturally sweet flesh, it’s very easy to see why this versatile fruit ranks high on the list of balanced snacks. Whether you enjoy yours plain, sliced into wedges with cheese, or in a crunchy salad, apples can satisfy all cravings.
The Flesh
Apples are also a choice ingredient in cooking. The firm texture of their flesh allows them to hold up wonderfully when cooked and their sweet taste makes them a natural ally for desserts. Applesauce is among those timeless classics that one never grows tired of, as are apple pie and apple crisp with their tender fruit filling and crunchy toppings.
But apples aren’t limited to just desserts. They also have a place in many savoury dishes, where they help balance flavours, and in condiments like chutney. They make a great side dish for meat when roasted in the oven on a sheet pan with root vegetables. Apples can also be added to soups, which is a perfect way to use up any that are damaged or overripe.
They form a tasty alliance with:
- cauliflower, squash, leeks, celeriac and other vegetables;
- pork, chicken, lamb;
- salmon, shrimp;
- cheeses (old cheddar, blue, brie, etc.);
- nuts and almonds;
- chickpeas;
- tofu.
Try these recipes:
The Peel
The zero-waste trend has inspired many to find creative culinary uses for apple peel. Given that they’re rich in fibre, antioxidants and natural aromas, they deserve a second life, whether in an infusion or a seasoning.
Common uses include:
- Herbal tea: Boil the peels with lemon zest and spices like cinnamon and ginger, then strain.
- Chips: Coat them in a sugar-cinnamon mixture and bake in the oven at low temperature.
- Syrup: Simmer in sweetened water and then strain. Try it with yogurt or in a cocktail.
- For a texture boost: Chop finely and add to cakes, muffins, pancakes, etc.
- Seasoning: Dehydrate them and then grind into a powder.
The Core
Once destined for the compost bin, apple cores actually have many uses. Together with the peels, they can be used to make delicious jellies. The skin and seeds are naturally rich in pectin, a gelling agent. Let them simmer gently to release this substance, allowing you to thicken jams and jellies without using store-bought pectin.
For another way to cook the core and peel, try this recipe: