When I wrote about blackberries three days ago I heard my mother’s voice in my head, saying ‘blackberry and apple.’ My mother cooked blackberries (the fruit of the bramble, Rubus fruticosus agg.) with apples (the fruit of Malus domestica) at this time of year. They have what my tutor at chef school called ‘a natural affinity’. In fact, apples have a natural affinity with many other foods too and they have a natural affinity with our British growing conditions.
So here we go. Let’s admire the apple. In England and other parts of Britain a thriving industry produces apples and pears. You might want to look at the website I’ve just linked to because it takes you on a tour of apple varieties. So does my favourite fruit nursery which, aptly, is named after the goddess of fruiting trees and orchards.
It hasn’t been the easiest of summers for any grower or farmer, with harvests down. That’s due to a very wet summer and the knock-on effects of last year’s damp summer. It’s also because, this year, the wet weather caused a shortage of pollinators. But all isn’t lost. The last few weeks have seen good conditions for ripening the apples.
Frustrated by a paucity of apple varieties at the supermarket? You could use an online retailer such as this one. When you have your apples, if they’re dessert varieties you’ll probably eat them just as they are. If they’re cooking varieties you might use some classic and modern recipes.
However you eat apples, they taste lovely 🙂