Confession: I’m generally a green apple eater. There’s something about red skins that I don’t usually enjoy… well that is until I met the Kanzi apple. A recent European immigrant, the Kanzi apple has recently been licensed to a limited number of Australian growers located across our usual major apple growing regions including Orange, Batlow, Yarra and the Adelaide Hills. Kanzi apples were created by crossing juicy, sweet Gala apples with tangy Brawburn apples. The resulting fragrant red and cream apples are both sweet and sour, with lots of acidity. They’re not at all floury, like some apples can be. They’d make great toffee apples, though they’re excellent eating just as they are.
I tried some of my Kanzi haul sliced with a white mould cheese and they were a treat. They also hold their shape very well through cooking, making them ideal for threading onto pork and apple skewers that you whack onto the barbeque.
Pick up your own Kanzi apples from discerning green grocers, like Harris Farm, or independent grocers like Pyrmont Supa IGA, between now and June.