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Recipes with crisp red apples

3 recipes that use crisp red apples, with photos, step-by-step instructions and cook times. The quickest, Ensalada salvadoreña, takes 15 minutes. It is most often cooked with lemon juice, butter lettuce leaves and celery stick.

Run out of crisp red apples? Pears, same amount.

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Waldorf saladApple, celery and walnut salad

The Waldorf salad was first served in the 1890s at a grand hotel on Fifth Avenue in New York, and it has stayed on American tables ever since, especially at Thanksgiving buffets, Easter lunches and summer picnics. Crunchy apple and celery, juicy grapes and toasted walnuts are folded into a creamy dressing that is part mayonnaise, part yoghurt, sharpened with lemon. It contains tree nuts (walnuts), egg (mayonnaise) and milk. Serve it on lettuce leaves as a starter or beside a roast. The usual mistake is dressing it hours ahead: the apples weep, the walnuts go soft and the salad turns watery. Dress it no more than 30 minutes before eating. Chef's tip: toss the cut apple in the lemon juice the moment you chop it; it stops browning and seasons the apple from inside.

21 minAmericanSalads
by KrazyBadal 0 views

Ensalada salvadoreñaChopped fruit apple drink

Order an ensalada at a pupusería in El Salvador and a tall glass arrives: apple juice crowded with tiny cubes of apple, mango and marañón (cashew fruit), drunk through a straw and finished with a spoon. It is the country's favourite cooler for hot afternoons and Sunday lunches. Outside Central America cashew fruit is rare, so pineapple stands in well. Cutting the fruit too big is the mistake people make; pieces should be small enough to come up a wide straw. Chef's tip: chop the apple last and drop it straight into the juice so it stays white.

15 minCentral AmericanDrinksVeganGluten free
by KrazyBadal 0 views

CharosetApple and walnut paste

At the Passover seder, Israeli families from Ashkenazi and Sephardic backgrounds alike set out charoset, a sweet brown paste that recalls the mortar the Israelites used as slaves in Egypt. This is the Ashkenazi style: chopped apples and walnuts with cinnamon and sweet red grape juice, coarse and crunchy; Sephardic tables more often blend dates, almonds and dried fruit. Many families use sweet red wine; this recipe is alcohol free, and if you do add wine it is for adults only. It is eaten on matzo with bitter herbs, and leftovers are great on yogurt. The common mistake is pulsing it to a purée: it should keep texture, like rough mortar. Chef's tip: chop the apple last and mix it with the juice at once so it doesn't brown.

15 minIsraeliChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Goes well with crisp red apples