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How do you like them apples?

Eurest | Great food |  13 November 2014

how-do-you-like-them-apples

Depending on which region you’re visiting, a walk in the British countryside promises a selection of familiar sights. You’ll probably cross a babbling brook on the fells of the Lake District; wander past a gently sloping hillside dotted with sheep in East Sussex; and walk into a breath-taking vista of chimney stacks on the rugged coast of Cornwall. But almost anywhere in the country, you’ll come across an apple tree, perhaps in season — hanging low with fruit or in blossom.

The apple is a staple not only in the outdoors, but on our tables, too. From tongue-tingling cider to warming crumbles, apples are a key ingredient in our lives, whether it be a Sunday dinner or a packed lunch. 

Our love for apples most certainly comes from their abundance in the UK. Britain once produced the most apple varieties in the world, and we’ve made use of their bounty. That’s why, over the years, we’ve developed particular food roles for particular types. Let’s give you a whistle-stop tour around the fruits of this isle.

The Bramley apple is the most popular cooking apple in the country, and we’re not surprised. A Bramley apple crumble on a chilly evening is a perfect treat, and a Bramley apple pie is a classic, too. The first 'Bramley's Seedling' tree grew from pips planted by Mary Ann Brailsford in her garden in Southwell, Nottinghamshire in 1809. And, when Matthew Bramley bought the property in 1846 he insisted that all apples grown from seedlings of this tree bear his name.

If you’re looking for something a bit different, though, the Devonshire Quarrenden may be for you. Introduced in the 17th century in Devon, this variety has a delicious, sharp flavour which makes it perfect for tarte Tatins — an impressive twist on a classic, well-loved dessert.

Our favourite here at Eurest is the Cox apple. Described as the best all-rounder, we stock our supply of Coxes from Paul Mansfield and his orchards in Kent. Available from late September to early April, they’re firm but juicy and have a combination of tart and sweet flavours. This is a great for all things in the kitchen, and the perfect accompaniment to a slab of aged Somerset cheddar.
And that’s just for starters. Here at Eurest, we love the wealth of produce around us, and we’re dedicated to making the most of regional flavours while they’re here. By enjoying seasonal produce, we’re bringing natural flavour and variety to the table at its freshest and tastiest. 

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