These are not your average apples. Source: Gabrielle Easter
But with all the different types of apples in the market today (I mean really, there are more varieties in your average supermarket than I can count on one hand!), it seems like such a waste to just eat the flesh (as delicious as it is!). Here are our 5 favourite ways to enjoy the humble apple:
Did you know that apple and lemon pips are fantastic, natural source of pectin when you're making jam? Simply leave the skin and core in when you're making a jelly, or leave the peel and core in a muslin bag to remove later if you're making a chunky jam!
Crabapple and port jelly Source: Not Just Jam
Fritters are classic; fresh fruit spiced and battered, then deep fried. The pro tip from Matthew Evans? Using pork fat for the batter gives you a superior fritter. For these seriously tasty ones, let the apple rings macerate in the alcohol, sugar and saffron for an hour for the best flavour experience. Plus, we heard fruit, so they have to be healthy, right?
Source: Alan Benson
This recipe may not need the core, but it depends on the peel of the apple to hold everything together. Apples are stuffed and baked whole till they're delightfully tender, and having the peel on means that these delights come ready-portioned to serve. How convenient!
Baked apples with coconut cream Source: Clare Winfield
Apple teas
And if you just like snacking on apples but don't like eating the peel? Well, why not add it to your next cuppa to zhoosh it up a little? Whether it's green, black or iced, the apple peel adds a subtle fragrance and just a hint of sweetness. Check out our .
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