Jun 26, 2009 10:28 am US/Pacific
Tony Tantillo - Pink Lady Apples
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CBS 2 HD food reporter Tony Tantillo.
CBS
Well this week's tip is going to be with Pink Lady Apples.
Ok…it's summertime… can these apples be fresh? Are they cold storage apples? No, they are fresh apples cause it's the fall in Chile; that's right, the reverse season.
We get their summer fruit, and we also get their fall apples; this is good. The Pink Apple variety is a wonderful, delicious fresh crop apple from Chile, but you need to select it and store it right.
You know what? I love apples all year long; cold storage and when they are fresh, they might just be a little bit better. As a matter of fact, I'm sure they are.
Here's how you want to select a pink lady apple. Let's find this one here, here ya go. This is why it is called a Pink Lady apple. Dark pink color all the way around—very important—I mean it.
Then you have to make sure it's free from any shriveling whatsoever, any bruising, and the bruising may start up here. Nice and firm…if there's any give to it don't buy it; it has to be nice and firm
When you bring them home, although apples are beautiful in a bowl on the table or counter—especially as beautiful as these Pink Lady apples are—you want to store them in the refrigerator.
Now remember, they're from Chile, so it's been awhile until we get them, so buy them, put them in the refrigerator, and keep them cold.
Enjoy summertime with the apple with a great name, the Pink Lady apple. Oh before I forget it, loaded with carbohydrates, and dietary fiber. An apple a day keeps the doctor away, at least that's what they tell me.
Turkey Waldorf with Fennel
Serves 4 – 6
2 cups cooked turkey (smoked or roasted), cubed
2 cups crisp apples such as Pink Lady, Fuji, Stayman, or Granny Smith, cored (but not peeled) and cut into 1/2-inch dice
1 cup coarsely chopped fennel
1/4 cup dried cranberries or dried cherries soaked 20 minutes in warm water and drained
1/4 cup minced scallions
1/3 cup low-fat mayonnaise
1/2 cup low-or nonfat sour cream
1 tablespoon grated ginger
1 teaspoon lemon or lime juice
Kosher salt and freshly ground black pepper to taste
1. Combine turkey, apples, fennel, cranberries, and scallions in a mixing bowl.
2. In a small bowl, combine remaining ingredients. Pour dressing over turkey et al. Mix well and refrigerate a few hours before serving.
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