6 Mistakes People Make with Ambrosia Apples

Ambrosia apples CanadaAmbrosia apples aren’t like other apples. They’re crisp and juicy with a sweet, honeyed flavour. They’re also naturally low in acid which means they’re slow to brown after being cut open. These unique characteristics mean that rules that apply to many other apples don’t apply to Ambrosia.

Here are 6 mistakes people make with Ambrosia apples:

Using Lemon Juice

The lemon juice trick is a tried and true way to keep cut apples from browning. Luckily, Ambrosia apples brown slower than other apples, so they don’t need any lemon juice to keep the flesh looking white and fresh. In fact, an Ambrosia WITHOUT lemon juice still browns slower than most other apples WITH lemon juice. So, don’t sour Ambrosia’s delicious flavour with lemon.

Adding Too Much Sugar

Ambrosia apples need less sugar whether you’re eating them raw (no need to dip them in caramel!) or cooking with them. We’ve tested a lot of recipes using Ambrosia apples. And, we’ve discovered that when converting a dessert recipe that calls for sugar with apples, like a tart or apple butter, for example, you can use significantly less sugar when working with Ambrosia apples. It’s often as much as half what the original recipe calls for. That means you can have lovely, sweet Ambrosia apple treats that contain less refined sugar than traditional desserts.

Peeling Them

Ambrosia apples don’t have a thick, waxy skin. That makes them easy to bite into. If you’re in the habit of peeling apples before you eat or cook with them, consider leaving Ambrosia apple skins on. The skin of an apple actually contains a good amount of nutrients so why make your Ambrosia a less healthy snack by peeling it?

Not Cutting them in Advance

There is a fear with apples (especially when they are being sent to school with kids) that they’ll brown before they get eaten (and may even get trashed). A lot of parents will avoid cutting apples slices for school lunches for this reason. But, if your child is more likely to eat apple slices versus a whole apple, Ambrosia is the perfect variety. Because Ambrosia apples are naturally slower to brown, they can be sliced in the morning, packed in a sealed plastic container or eco-friendly, waxed-cotton wrap, and they’ll still be fresh for recess or lunch.

The same goes for party hosts. If you’re serving Ambrosia apples with a savoury dip like hummus, don’t be afraid to cut, cover and refrigerate your Ambrosia apples hours ahead of time. You’ve got enough things to worry about in the minutes before guests arrive – cutting apples shouldn’t be one!

Not Buying in Bulk

Ambrosia apples keep very well in the refrigerator, so don’t make the mistake of not buying them in bulk. Ambrosia apples are usually harvested in late September, after that, many are shipped to controlled atmosphere cold storage. That means that the Ambrosia apples you buy months after harvest are still crispy and fresh tasting. If you put them in your fridge or cold cellar when you get them home, they’ll continue to store very well. While other apples might turn mealy, Ambrosia keep incredibly fresh in the fridge.

Only Eating them Raw

Apples tend to be separated into two categories: eating apples and cooking apples. You might think that because raw Ambrosia apples are so crispy, juicy, and flavourful that they must be considered an eating apple. Don’t sell them short! Ambrosia apples are ALSO cooking apples – the difference is, they don’t have to be cooked to be enjoyed. If you don’t believe us, check out our recipes and taste for yourself! Did you know you can get a free Ambrosia apple recipe book just for joining our email list?

Forget what you think you know about apples. Ambrosia apples are a unique, versatile variety. The usual apple rules don’t apply.

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