History & Description:

Crispin Apples are a cross between the Golden Delicious and the Japanese Indo apple. The original name for this exceptional apple was Mutsu, reflecting its Japanese heritage. It was renamed Crispin in the late 1960s and has been gaining fans ever since. Crispins are a larger than average apple and they have a sweet taste and firm texture.

Nutrition Highlights:

There are a whole host of reasons why apples are a nutritious and healthy choice. Apples are extremely high in pectin – a soluble fiber and are packed with flavonoids. One flavanoid is known as quercetin. Flavonoids are compounds that give the colourful pigment to fruits and vegetables. Research suggests flavanoids assist with reducing the risk of heart disease, cancer, stroke, asthma and type 2 diabetes. Apples are one of the most purchased fruits in the produce department. They are a wise, healthy choice. Research on the benefits of eating apples is on-going at leading universities around the world. The latest health related apple research indicates that apples may reduce the risk of heart disease and lower your cholesterol, breast cancer, colon cancer and prostrate cancer.

Choosing & Storing:

Apples should be handled with the same care you would your eggs. They can bruise very easily. Look for firm apples that are well shaped and have a smooth skin that is free of wrinkles and bruises. Brownish freckled areas do not affect flavour. To keep the crunch in apples, store in perforated plastic bags in your refrigerator crisper. Cold, humid storage ensures that apples maintain their crispness, juicy texture and full flavour. Remove any apples that are overripe or have soft spots because they naturally give off ethylene gas causing nearby apples to ripen too quickly and spoil. The ethylene gas emitted by apples can also speed up ripening in most produce so store apples separately from other fruits and vegetables. To prevent browning when preparing apples, sprinkle cut surfaces with lemon juice.

Tips for Preparing Crispin Apples:

Use overripe apples for pies and applesauce. Crispins are great for snacks, baked into pies and made into chunky sauces. When you are making applesauce, there is no need to add water to the saucepan. Simply slice the apples and place in a saucepan with a lid. Stem them gently on low heat. This will help to retain the nutrients and will yield a thick, delicious applesauce. Try adding raisins or coconut and some maple syrup for a decadent applesauce.

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