Apples and pears better retain their nutritional value if stored in the fridge.
With hot summer temperatures expected for the next few months, here are some tips from Tru-Cape Fruit Marketing’s quality assurance manager, Henk Griessel, for how to keep your fruit fresh for longer.
“Keep apples and pears cool. They soften 10 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.”
Mr Griessel says that correctly cared for fruit will also supply your body with the most vitamins, minerals and fibres that it can.
“Think of it as a small investment: the care you give your fruit after buying it and before you eat it will ensure the fruit can give you the most it possibly can.
“Other than the health benefits of fresh fruit, over-ripe fruit can easily be avoided,” he says adding that treating fruit as a living organism will help one remember to be gentle with it to avoid bruising.
“A squeeze of lemon, a little vinegar diluted in water or diluted honey will help prevent cut apples from going brown, which is a natural response to oxidisation,” he says.
There should never be a reason for throwing food away. Overripe apples or pears are perfect for making chutney and if you make your chutney early in the year it will be a great Christmas stocking filler.
This recipe was created for Tru-Cape by chef Luke Dale-Roberts, which makes eight to 12 small jars.
Ingredients
10 assorted apples, peeled and diced
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 g brown sugar
130 g raisins
Method
Peel and dice all the apples to
0.5 cm dice.
Mix all the spices with the apples.
Put wine, vinegar and sugar in a saucepan and boil to light syrup.
Add apples and spices to syrup and stir well.
Cook slowly for one-and-a-half to two hours, or until thickened.
Cool, place in sterilised containers, and store until needed.
