Iwas not much of an apple lover until I had an Envy apple. Now, I’m hooked and when they’re not available at KTA Super Stores, I am sad I didn’t have an Envy apple a day.
I love the crunchiness and sweetness of the apples (I do not care for soft-fleshed apples) as well as the fact that when it’s cut up, it stays white for at least 10 hours before beginning to oxidize and turn brown. This quality makes it a great ingredient for salads, such as Waldorf or a chicken apple salad. I have cut up an Envy apple, wrapped it in plastic wrap, placed it in the refrigerator and the next day the apple’s flesh is still white and crispy.
When choosing an Envy apple, look for many white spots, called lenticels. They are small pores that allow the gases to pass between the skin and flesh of the fruit. The more lenticels, the sweeter the apple.
These apples have seasons, so enjoy them when you see them in the produce department. During the summer, the short season is in New Zealand and in late fall, again a short season, is in Washington state.
The Envy apple is perfect for this curried chicken salad.
Curried Chicken and Apple Salad
Serves: 6
2 cups chicken broth
2 1/2 cups skinless, boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons sweet curry powder
1 tablespoon fresh lime or lemon juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped, about 1 cup
2 Envy apples, cored and chopped
1 cup red seedless grapes
1/2 cup salted roasted cashews, coarsely chopped
Place 4 cups of water in a pot, simmer with chicken broth. Add chicken breast, simmer for six minutes. Remove from heat, cover and let stand until chicken is cooked, about 15 minutes.
Transfer chicken to a plate, cool for 10 minutes. Chop into 1/2-inch pieces. While the chicken is cooling, whisk mayonnaise, yogurt, curry powder, lime or lemon juice, honey, ground ginger, salt and black pepper in a large bowl. Add chicken, red onions, Envy apples, grapes and cashews. Stir to combine.
• • •
If you do not care for curry, a simple Waldorf salad is great.
Waldorf Salad
Serves: 6
In a medium bowl, mix together:
1/2 cup mayonnaise
2 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon salt
Place in a large bowl:
3 Envy apples, cored, chopped into 1/2-inch pieces
1 cup thinly sliced celery
1/2 cup chopped walnuts
1/2 cup raisins
Mix the mayonnaise mixture with the apples, celery, walnuts and raisins until just blended. Refrigerate until ready to serve.
• • •
I love this salad for the wonderfully healthy ingredients.
Edamame,
Quinoa
and Envy
Apple Salad
Serves: 6-8
1 cup quinoa
1 cup edamame
2 celery ribs, sliced (1/2 cup)
1/3 cup sliced green onions
1/4 cup chopped fresh parsley
1 Envy apple, cored and cut into 1/2-inch cubes.
1 avocado, cubed into 1/2-inch pieces
1/3 cup sliced almonds
Citrus Vinaigrette:
2 tablespoons lemon juice
2 tablespoons orange juice
1 garlic clove, mashed
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Wash quinoa several times to remove saponin coating. Place 2 cups salted water in a pot, add washed quinoa and cook for 15-20 minutes, until quinoa is cooked. Cook edamame in a pot of boiling water. Mix all salad ingredients in a large bowl. Place orange juice, lemon juice, smashed garlic clove and Dijon mustard in a medium bowl. While whisking, slowly drizzle in olive oil. Pour vinaigrette over salad, mix gently and refrigerate until ready to serve.
Small bites
• The Envy apple was developed in New Zealand and is a cross between a Royal Gala and Braeburn. Currently, New Zealand, Washington state and Chile are the major producers of Envy apples.
• When I was in New Zealand a month ago, I found Envy apples at the market and excitedly purchased a few. However, when I took it back to our hotel room and cut it up, I was quite disappointed. I wonder if the best Envy apples are sent away and they keep the seconds.
• Lemon juice and lime are interchangeable for most recipes. Lime juice has slightly more natural sugars than lemons, making them just a bit sweeter, but the difference is small. Just remember when a recipe calls for the juice of one lime, most lemons yield about 4 tablespoons while a lime yields 2 tablespoons.
• The Waldorf Salad was created at New York’s Waldorf-Astoria in 1896 by the dining room manager and not the chef, Oscar Tschirky.
Writing about the Envy apple made me hungry for one, so as I write this article, I am also enjoying an apple.
Email me at audreywilson808@gmail.com.
