Apple
Malus domestica · apple · pomme
Apple: what every chef needs to know
Day in, day out, The apple delivers: the most widely consumed fruit in Northern Europe and one of the most versatile ingredients in commercial kitchens. Dozens of varieties each suit specific applications. Tart, firm varieties such as Granny Smith are ideal for tarte tatin and pastry work, holding their shape under heat while maintaining acid balance. Sweeter varieties such as Elstar, Jonagold and Gala are better suited to fresh applications, desserts and chutneys. Apples contain pectin (gelling agent), malic acid and polyphenols. Enzymatic browning after cutting is caused by polyphenol oxidase and is slowed by lemon juice or ascorbic acid. In restaurant kitchens, apples are used in salads (Waldorf), soups, chutneys, tarte tatin, syrup, apple granita and as an accompaniment to pork and game.
Apple: nutritional values per 100g (rauw, zonder schil)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Apple: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Omgekeerde caramelised appelflauwe with crispy puff pastry, uitgevonden through the zusters Tatin in Lamotte-Beuvron. the bekendste appelcreatie from the French patisserie, served with creme fraiche of vanilla-ijs.
crispy flensdeeg stuffed with zoetzure apple, raisins, cinnamon and sugar. the national dessert of Oostenrijk, with wortels in the Ottomaanse baklava-gebak. serve warm with whipping cream of vanillesaus.
fresh salad of apple, bleekselderij, walnuts and mayonnaise, uitgevonden in 1893 in the Waldorf Astoria in New York. apple is the centrale ingredient That freshness and texture provides.
fried bloedworst with caramelised appelschijven in butter and thyme. the most iconic dish of the Normandische boerenbistronomie: the sweet of the apple compenseert the ijzerrijke of the bloedworst.
compote of apple ingepakt in with butter bestreken sneetjes witbrood, fried in a charlotte-vorm to golden brown. classic French charlottes are simple and elegant, described through Escoffier.
slowly cooked appelcompote with cinnamon, lemon and a minimum to sugar. Basis of the French kitchen: accompaniment at roasted pork, liver or as dessert. Vijftien minutes werk, eindeloos versatile.
Apple: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Granny Smith of Boskoop: houdt vorm, balances sweetness caramel
red wine, star anise, cinnamon: classic dessert for game and cheese
vinegar + sugar + onion + clove: store in gesteriliseerde pot
directly in salted of lemon-water to bruinkleuring to voorkomen
Apple: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Apple: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dutch harvest: August to November. Storage varieties available through April. Elstar and Jonagold are the most widely grown Dutch varieties. New-season apples at their best August to September.
Apple: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Apple: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Calvados is Normandisch appeldestillaat and the absolute gastronomische reference at everything with apple. the roasted appelkern, vanilla and houtaroma's verdiepen and spiegelen the appelsmaken in tarte tatin, compote of stuffed gebraad. no wine, but the eerste choice of each classic French chef at appelbereidingen.
- Calvados Pays d'Auge AOC (Boulard, Busnel, Père Magloire)
- Calvados Domfrontais AOC (perenappelmix, zachter)
- Calvados AOC (ruimer gebied)
- Fine Calvados Hors d'Age (belegen, voor fine dining)
Vouvray demi-sec has a perfect balance of acidity and restsuiker That the zoetzure appeltonen complements without to overwhelm. the kweepeertonen and honeyed rijpheid match to on fried of caramelised apple. Gastronomisch erfgoed of the Loire at appelgebak.
- Vouvray Demi-Sec (Domaine Huet, Foreau, Champalou)
- Montlouis-sur-Loire Demi-Sec (Loire, vergelijkbaar, goedkoper)
- Savennières Sec (voor zure bereiding)
- Bonnezeaux (voor dessert)
the karakteristieke pepper note and apple-citrus acids of Grüner Veltliner match seamlessly to on raw and light cooked apple. the minerality of the Wachau-terrassen provides structure at savoury appelbereidingen zoals Wiener Schnitzel with appelmoes of appelchutney at pork.
- Wachau Smaragd (Domäne Wachau, Hirtzberger, Prager)
- Wachau Federspiel (toegankelijker, lichter)
- Kamptal (Bründlmayer, Loimer)
- Kremstal (Nigl)
a dry to halfdroge Mosel Riesling has scheerpe appelzuren (maleïne- and wijnsteenzuur) That perfect aansluiten on fresh Elstar of Granny Smith. the elegante freshness makes the the ideal aperitief-choice at a apple-kaasplaneet of appelsoep. never heavy, always precisely.
- Mosel Kabinett (Weingut Dr. Loosen, Selbach-Oster, J.J. Prüm)
- Mosel Spätlese (halfdroog, voor appeldesserts)
- Rheingau Riesling Kabinett (Leitz, Breuer)
- Nahe Riesling (Schlossgut Diel)
Technisch no wine, but the traditional choice at appelbereidingen in Normandië and Bretagne: brut cider spiegelt the appelsmaken directly and offers koolzuur That through vette sauces cuts. at boudin noir aux pommes of tarte tatin is cidre the classic accompaniment above each wine.
- Cidre Pays d'Auge AOP Brut (Eric Bordelet: Sydre Argelette)
- Cidre de Bretagne IGP (Loïc Raison)
- Cidre Bouché Artisanal (lokale Normandische producent)
- Somersby Brut (alternatief toegankelijk)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Apple
Which apple variety should I use for tarte tatin?
Granny Smith: tart, holds its shape perfectly. Boskoop: slightly softer, a Dutch classic. Cox Orange: intense flavour, softer. Avoid Golden Delicious (too watery) and Gala (too sweet, loses structure). A combination of Granny Smith and Boskoop gives the optimal balance.
How do I prevent cut apple from browning?
Immerse immediately in lemon juice (2–3%) or salted water (1% salt). An ascorbic acid solution is the most effective and flavour-neutral option. For buffet presentation, use an ascorbic acid and water solution in a spray bottle.
Can I freeze apples?
Freezing raw apple results in a mushy texture. Better approach: peel and slice, cook for 5 minutes with a little sugar, cool, then freeze. Stored this way for 6–8 months. Use frozen apples for compotes, sauces and fillings, not for fresh applications.
At what temperature should you store Apple?
Store Apple at 4°C to +8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Apple professionally?
The primary professional technique for Apple is Tarte tatin at 180°C oven + caramel for 25-30 min. Always verify core temperature with a calibrated probe thermometer.
Does Apple contain allergens?
Apple is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
