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Have you fallen hard for Harry & David Royal Riviera Pears? Wait until you get a hold of its apples!
Harry & David's apples are a marvel, primarily sourced from the Pacific Northwest, a region renowned for its ideal apple-growing conditions. Its orchards benefit from a unique combination of rich volcanic soil, abundant sunlight, and crisp, cool air, producing apples with exceptional flavor, texture, and juiciness.
Harry & David offers a range of apple varieties, including the explosively crisp Honeycrisp, Cosmic Crisp, floral Pacific Rose, dense and crunchy Jazz, mildly sweet Gala, sweet-tart Empire, honeyed Ambrosia, and lovely and tangy Smitten that's delightful for eating out of hand. These apples’ textures and balance of sweetness and tartness make them oh so versatile: They refreshingly contrast greens, nuts, and cheeses in salads, and, when thinly sliced or diced, add flavor and a satisfying crunch to sandwiches.
We love how each apple varietal holds its shape and turns tender in pies, tarts, and cakes, redolent with fall flavors like warm cinnamon and nutmeg. Add them to smoothies for a fresh, naturally sweet boost any time of day or infuse spirits with apple goodness. And, of course, make apple cider cocktails!
Now, how do you like them apples? Let us tell you!
Greens and Apple Smoothie
Make your daily green smoothie more exciting by adding fresh, quartered apples. The natural sweetness of apples and pears balances the earthy bite of kale, while the apples provide a boost of vitamin C and antioxidants. Hydrating coconut water, which is rich in potassium and electrolytes, adds a unique smoothness to this fresh fruit juice blend.
Baked Apples with Homemade Granola
Move over apple crisp and apple pie; these baked apples, when topped with vanilla ice cream, make a satisfying dessert and beautiful presentation. Indeed, the granola filling is so nutrient rich — it consists of flax, oats, walnuts, almonds, and pumpkin seeds — that you can indulge in one for breakfast! And we all know how important the first meal of the day is…
Moscow Mule
Apple cider, lemon juice, ginger beer, and a splash of vokda give the classic Moscow Mule a new kick. Omit the vokda for an alcohol-free "Moscow mocktail." To prepare fresh apple slices for garnishes, use a mandoline to thinly slice the apples, then dip the slices in 1 cup of water combined with 1 tablespoon of lemon juice. (The lemon helps prevent the apples from turning brown.) Pat dry, and stack the slices between layers of paper towel in an airtight container until ready to use.
Homemade Apple-Infused Vodka
A homemade fruit-infused spirit is fun to make, and is a great way to jazz up a classic cocktail. For apple-flavored vodka, fill a wide mouth glass jar with a lid, and add four to five medium chopped green apples and enough vodka to submerge them. Cover and store in a cool, dry place for three to five days. Strain the apples in a cheesecloth, and enjoy in a "green apple" martini or over ice.
Waldorf Salad
Oscar Tschirky, the famous Waldorf Hotel maître d', created this famous salad in New York City in 1896. This timeless East Coast classic gets a Pacific Northwest makeover with chopped apples, hazelnuts, dried cranberries, and delicate butter lettuce. Tart-crisp apples, such as Granny Smith, and Empire and Smitten, shine in this salad to complement the sour cream dressing.
Cheesy Panini with Apples and Pears
This cheesy, melty roasted sweet potato panini gets its sweet flavor and crisp texture from a Brussels sprouts slaw, freshly sliced apples, and Royal Riviera Pears. Or skip the potato and make a Brie grilled cheese with apple butter and apple slices for a sweet, salty, creamy gourmet sandwich.
Crispy Chicken Thighs and Apples
Swap pears for apples in this easy cast iron skillet dinner. Use skin-on thighs for juicy, tender chicken and the fullest flavor. Look for Granny Smith, Fuji, and Honeycrisp apples, whose sweet-tart flavor complements savory chicken. Serve these chicken thighs over rice, a pile of greens, or alongside crusty bread for dipping in the pan juices.
Cider Brined Pork Chops and Apples
Pork chops get a triple apple treatment in this seasonal, mouthwatering dinner that says "Welcome fall!" First, brine pork chops in an apple cider brine to tenderize and flavor the meat with natural sweetness. Then, spoon over thick apple cider sauce made with whole grain mustard, garlic, brown sugar, and cider vinegar. Lastly, serve it all with grilled apples; select firm, crisp apples, then brush them with olive oil, salt, and pepper, and grill for two minutes per side.
Cinnamon Apple Cake
Cinnamon adds warmth and sweetness to the apples in this delicious cake with a buttery cinnamon topping. Choosing a variety of apples for an apple cake offers a depth of flavor and differing textures in each bite. Change up the spices in your apple cake, adding nutmeg for subtle nuttiness and aroma, star anise for an exotic, licorice-laced fragrance, or ginger for a slightly spicy kick that contrasts with the apples.
Salted Caramel Apple Pie
Salted caramel apple pie combines the timeless flavors of tart apples, buttery crust, and sweet spices with the indulgent addition of salted caramel for a crowd pleaser at any gathering. Use a mix of tart Granny Smith and sweet Honeycrisp for a balanced apple filling that melds with the luscious, gooey caramel.
AUTHOR
Theresa Gambacorta is a food writer and 25-year veteran of New York City's restaurant industry. Her writing has appeared in such titles as La Cucina Italiana, Men's Fitness, Muscle and Fitness, and Centennial's special interest publications. She is the co-author of chef Joey Campanaro's Big Love Cooking (Chronicle) and is currently working on a cookbook about Persian cuisine to be published by Knopf.