I was strolling the aisles of my local organic store, when a large a bin of golden Opal Apples caught my eye.
Opal apples are unique since they do not brown after cutting. That makes them perfect for lunches, salads, slaws, fruit platters and baking. They are bright yellow in color, crunchy and sweet tasting.
Growing History of Opal Apples
The apples are a cross between a Golden Delicious and Topaz apple with a little bit of brownish russeting around the stem. The Institute of Experimental Botany in Prague, the Czech Republic, developed the apples back around 1999.
These apples grow in Austria, Italy, the Netherlands, France, the United Kingdom and in the US, (State of Washington). I believe the apples I purchased today came from Washington state.
Today Farmhouse Magic Blog offers our Readers a tasty apple slaw recipe.
This recipe requires lot of cutting and shredded so you might want to purchase the cabbage already to be made into slaw to save some time.
You can also slightly adjust the brown sugar in the recipe if a tablespoon of brown sugar seems like too much but the dressing will be a little tarter.
Opal Apple Slaw Recipe Ingredients
Dressing
- 1/2 Cup of Mayonnaise
- 2 Tablespoons of Apple Cider Vinegar
- 1 Tablespoon of Brown Sugar
- 1 Tablespoon of Grainy Mustard
Slaw
- 4 Cups of Green or Purple Cabbage, shredded
- 2 Opal Apples cored and julienned
- 1/2 Cup of Carrots julienne or cut into matchstick size
- 2 Spring Onion Tops, finely cut
Directions
- Combine shredded cabbage, apples, carrots, and spring onions.
- In a small bowl, combine the mayonnaise, apple cider vinegar, brown sugar and mustard. Mix until smooth.
- Pour over cabbage mixture and stir until well mixed.
An Opal Apple a Day
Not sure if an apple a day will keep a person healthy. but I’m sure everyone will enjoy eating a fresh crunchy apple that never browns.
www.opalapples, Wikipedia, ww.sprouts.com, and www.specialityproduce.com online sites were used to research today’s blog topic.