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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Winesap apples are dark red, round and medium sized; the skin of this apple is firm, and the flesh is crisp and exceptionally juicy with a creamy yellow hue. Winesap apples are highly aromatic with a balanced sweet-tart taste and get their name due to their distinctive spicy wine like flavor.
Winesap apples are available in the mid fall and early winter months.
A member of the rose family (Rosaceae), the Winesap apple is parent to a variety of different strains including the Arkansas Black and Stayman Winesap. Unlike most apple trees the flower blossoms on the Winesap tree are pink rather than white.
Winesap apples are a great source of soluble fiber, which helps to reduce cholesterol and prevent cardiovascular diseases. In addition they contain insoluble fiber, which promotes healthy digestion. They are also a good source of vitamin C and A and contain some potassium and iron.
Exceptionally juicy, Winesap apples are perfect for cider, sauces, juice and preserves. They will add moisture and a sweet flavor to breads, muffins and cakes. Their firm texture makes them an excellent cooking apple. They can be baked, sautéed and roasted. Layer slices in pies and tarts or dice and add to stuffing for roasted meats or hollowed out squashes. Its spicy wine like flavor will compliment both sweet and savory preparations.
The earliest mention of the Winesap apple was documented in 1917 where it was noted as a popular apple for use in cider production in the state of New Jersey. It is rumored to originally have come over from Europe as a seed but the exact heritage of the Winesap apple is currently unknown. In the past it was mainly used as a cider apple which overtime discouraged growers from planting the Winesap as juice apples fetch a lower price at the market when compared to popular fresh eating varieties. With the recent resurgence in interest in heirloom varieties though the Winesap tree has been popping up in an increasing amount of orchards. Today it can be found growing by small to medium operations in Washington State, Oregon, Georgia and Virginia.
Recipes that include Winesap Apple. One is easiest, three is harder.
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