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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Wellant apples are on the large size, and look like classic apples. They have a green-yellow background overlaid with a dark red color, with some minimal russeting. The flesh is yellow-white, and very juicy, yet crunchy. The flavor is robustly intense with a strong aroma, more sweet than tart.
Wellant apples are available from early fall through early spring.
Wellant apples are a modern variety of Malus domestica from the Netherlands. The Wellant brand is currently owned by a Dutch cooperative consortium called Inova Fruit. The parentage includes Elise, another Dutch-developed apple.
Apples contain many beneficial nutrients. In particular, they are high in Vitamin C and fiber. They have two kinds of fiber—insoluble fiber, which keeps the digestive system working smoothly, and soluble (like pectin), which protects the cardiovascular system. Most of an apple’s nutrients are in or just below the skin, so eating the apple with its skin delivers the most benefit.
This apple is mostly known as a dessert variety. However, Wellants also make a good cooking apple. Try this Dutch apple with some mild Dutch cheeses such as Gouda or Edam. For cooking, apples pair well with spices such as cinnamon and nutmeg, as well as pork for savory dishes. Wellants are exceptional storage apples, and can last up to eight months in proper cool, dry conditions.
As with many modern varieties of apples introduced to market these days, the Wellant was developed at a research institute. Researchers are able to select the best traits of the apples they grow, to bring fruits to market that have specialized qualities, such as the flavor and intense red color of the Wallent.
Wellant apples were developed in 1987 by the Veredelingsinstitute plant research center at the Unviersity of Wageningen, Netherlands. Wellants grow best in cooler, wetter climates such as northwest Europe where they were developed; they do not do well in warmer, drier climates. They are most popular in the Netherlands, and are grown by many Dutch orchardists.