We have a long and delicious relationship with apples. From Donnybrook to Manjimup and up to the Perth Hills, they come in so many varieties, each with their own appeal. We even have homegrown varieties. Pull up a branch – it’s time to talk apples.
A wild beginning
The apple’s story stretches back thousands of years, to the forests of Central Asia and what is now Kazakhastan. Botanists believe it is here that wild apples were first cultivated before being brought along the Silk Road and captivating the Greeks and Romans. By the Middle Ages, apples were well established from Britain to the Mediterranean, with hundreds of varieties developed for eating, cooking and turning into cider.
Early colonists brought apple seeds and cuttings from Europe to Western Australia, planting them in fertile soils south of Perth where the combination of warm summers, cool winters and reliable rainfall suited the pome fruit just fine.
The first Granny Smith apple tree was planted in Donnybrook in 1900, and before long the South West town had earned the unofficial title of the apple capital of the west. Growers have been coaxing delicious fruit from the rich soils ever since. Drive through in harvest season, with orchards stretching in every direction and roadside stalls beckoning with overladen baskets of fresh fruit, and the air takes on a distinctive sweetness.
The Southern Forests region has also developed a reputation as premium apple country, where cool, clean air and deep soils produce exceptional fruit. Similarly, the Perth Hills entices families to the orchards dotting Pickering Brook and surrounds, where you can pick your own straight from the trees.
Spoilt for choice
One of the joys of the local apple season is the sheer variety on offer. We’re not just talking Red Delicious versus Granny Smith, though both have their passionate defenders. With the support ofindustry champions like Pomewest, we have access to an amazing array, including Fuji, Gala, Royal Gala, Golden Delicious, Jazz and Kanzi.
The “mother” of many locally bred varieties is the Lady Williams apple, named after Maud Williams who recognised the quality of the bright red apples that sprung up on the family property near Donnybrook. After the Williams propagated this chance seedling, it became the focus of a government apple breeding program.
In 1992, the bright Pink Lady, known for its crisp flavour, became the first apple variety to be trademarked, shortly followed by the Sundowner. More recently, the Bravo – a cross between the Royal Gala and Cripps Red/Sundowner – has built a strong following with its deep red skin, dense flesh and sweet-tart flavours (try this apple and vanilla tart)
Newton Orchards counts the Bravo among its many high performers, though they have plenty to choose from. The fourth-generation family has been growing fruit in the Southern Forests for more than 90 years. Aside from fresh apples, they also produce apple ciders, juice and spirits under the Cloudy South and On the Shoulders labels.
NewLeaf Orchard also produces a delicious selection of sparkling juices, including Pink Lady, Granny Smith and apple and strawberry lemonade, as well as apple cider vinegar. Based just outside Manjimup, they only use fresh fruit and 100 percent juice in their product, so there are no nasty additives.
Over in the Swan Valley, the Michael brothers behind Funk Drinks Co. have been turning fresh fruit into flavour-packed drinks for decades. Naturally, apple is among them. Swing by their popular Funk Brewshed to try a cold-pressed cloudy apple juice or one of their ciders.
Healthy dose
Beyond their undisputed crunch and flavour, apples have been earning their health credentials for centuries. Hence the saying you’ve probably heard since you were a toddler – an apple a day keeps the doctor away.
And it’s not just hype. Apples are a good source of fibre, though much of that is in the skin so don’t peel them unless you have to for a recipe. They also contain vitamin C and a range of antioxidants. The phytonutrients in apples have been linked to better heart and gut health, as well as stabilising blood sugar levels.
The nutritional and flavour profiles vary with the type of apple, too, so it is a good excuse to work your way through the whole season’s range. Tart varieties such as the Granny Smith tend to have a lower glycemic index, meaning they release glucose gradually, making them a good source of energy for diabetics. Sweeter varieties such as Fuji or Royal Gala are wonderful eaten fresh, while firm, dense apples such as Bravo or Pink Lady hold their shpe really well in cooking.
More than a snack
The humble apple deserves so much more than just a regular addition to lunchboxes (though that is always a good idea). They are equally at home raw or cooked, in sweet or savoury dishes,happy as the hero of a dish, or paired with other local produce.
Apples love cheese. Thinly sliced on a cheeseboard alongside a sharp cheddar, creamy brie or a punchy blue, they cut through the richness and add brightness to the platter. Apples also work beautifully in a slaw, grated raw with fennel, kohlrabi and a light dressing. Or toss chunks into a winter salad with roasted walnuts, radicchio and a splash of NewLeaf cider vinegar.
In savoury cooking, apples bring a gentle sweetness to pork, duck and chicken. Stuff a Linley Valley pork roast with apples, cranberries and walnuts, or deglaze a pan of seared fuck breast with apple juice and a splash of calvados.
Then there is baking. Who doesn’t love an apple crumble, pie or cake? The fruit softens to a silky tenderness, its flavour deepening and sweetening with the heat, lapping up a little cinnamon, brown sugar and butter. How sensational it smells, too. Guests will love the five by five apple tea cake and the kids will be only to help make some apple and cinnamon donuts.
Here’s three more quick ideas for apple delights.
Superb local season
WA apples are generally harvested between late summer and autumn, roughly February through to May, with different varieties ripening at different times. Hi Early and Gala varieties tend to arrive first, followed by the likes of Pink Lady, Bravo and Sundowner. It really is important to buy in season so that you are getting fruit at its absolute best – not just for freshness but flavour and nutrition.
If you have never gone picking, put it on your autumn to-do list if you’re lucky enough to live near, or be visiting, a pome region. Many orchards welcome visitors to pick their own during harvest season. It’s a beautiful day out and, of course, packed with tasty treats.
And wherever you shop, keep an eye out for the distinctive Buy West Eat Best bitemark – it’s a sure sign those apples are locally grown.