Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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|See Canyon Apple Orchards|
Splendor apples are a medium to large apple. Their thin skin is a dull red over green color with green lenticels. They have a crisp pale to deep yellow flesh that is juicy and sweet. Splendor apple trees are reliable and bear many fruit.
Splendor apples are available in the late fall.
Splendor apples belong to the species Malus Domestica. Splendor apples are heirloom apples that are also known by the names Splendour or Starksplendor.
Apples are a great source of fiber. Apples also contain polyphenols, vitamins including C, K, and B6, as well as minerals such as potassium, copper, manganese, and magnesium.
Splendor apples are sweet dessert apples that are best for eating fresh. Sweet apples pair well with a grounding accompaniment such as nuts, seeds, or nut butters. Splendor apples are also known to store well in the refrigerator though their skin bruises easily.
European settlers first introduced Apples and pears to New Zealand in 1819. New Zealand has led the way in apple cultivation with some of the highest apple yields in the world and the development of popular varieties such as Royal Gala, Braeburn, and Jazz apples.
Splendor apples were first bred in New Zealand in 1948. They are a mix between Red Dougherty and Golden Delicious apples. They were bred for commercial use and released in 1967. Their popularity for commercial use declined because their easily bruised skin made them unfit for shipping. Splendor apples are resistant to fire blight disease and have a hardiness zone of 6 through 9.