Crunch time: Apples in autumn

The signs are everywhere – the days are cooler, the nights are drawing in, and the kids are back in school. It must be apple season, says Terry Farris, who presents the buyer’s guide to Europe’s most important fruit

Apples were one of the first fruits to be cultivated, and there are now thousands of varieties grown. They’re probably the most consumed fruit in the western world, having found a home in both sweet and savoury dishes. And on their own, unpeeled, they are the original ‘fast food’, containing a good amount of vitamins A and C, as well as fibre.

A-peeling ingredient
In addition to their ancient history, excellent shelf life and health benefits, apples are probably the most versatile of all fruits when it comes to cooking. From cakes, jams, pies, sauces and even meat dishes and stews, apples shine on their own or blend happily with other foods and flavours.

They go particularly well with pork, chicken, goose and most of the autumn game available at this time of year. In parts of northern Europe, they are even served with fish. And don’t forget the famous cider of the West Country, and Calvados, the apple brandy from Normandy in France.

Try these apple recipes: Chicken Breasts with Apple and Cider Apple Tarts with Calvados Cream Pork Chops with Sage and Apple Sauce Apple and Maple Upside-Down Cake Apple Crumble Toffee apples

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