APPLES FOR EVERY SEASON

From crisp eating varieties to sharp cookers, apples are the fruit that truly bridges the gap between garden and kitchen. Rob Smith shares ways to enjoy them long after harvest – from festive mincemeat to bottled slices, dried snacks and even homemade pectin

-  Rob Smith

There is something deeply comforting about apples. They are the fruit that connects garden to kitchen in a way few others do, carrying with them memories of autumn harvests, the smell of pies cooling on windowsills, and baskets brimming with freshly picked fruit. For centuries, apples have been grown in Britain and across the world, each variety offering its own flavour, texture, and best use. Broadly speaking, apples fall into two main groups: dessert apples and cooking apples.

Dessert apples are bred to be eaten straight from the tree. They tend to be sweeter, juicier, and crisp, often with thin skins and a refreshing bite. Think of varieties like Cox's Orange Pippin or Gala. Cooking apples, on the other hand, such as the well-known Bramley or Howgate Wonder, are sharper and more tart. Their higher acidity and lower sugar content mean they cook down into a soft, fluffy texture, making them ideal for pies, crumbles, sauces, and chutneys. It is this difference in balance between sweetness and sharpness that sets the two apart, and it is the reason a Bramley rarely makes for good eating raw, while a Cox will never make a good apple sauce.

Apples are just so versatile, and people across the world have found ways to preserve them so the harvest lasts beyond autumn. In Korea, a traditional preserve known as cheong is made by layering sliced apples with sugar or honey. Over time, the fruit releases its juices, creating a rich syrup used to sweeten teas or soothe a sore throat during the winter months. In Britain, apples have long been a staple of festive fare, chopped into rich Christmas mincemeat, where their tartness balances the sweetness of dried fruits and spices. Bottled slices in syrup are another way to capture the flavour of fruit, perfect to serve with yoghurt or ice cream. Freezing prepared pie filling has also become a modern favourite, making it easy to bring out a taste of autumn in the depths of January for a quick crumble or pie.