CHEF SAMBRANO: FRESH ORGANIC FRUITS ADDED TO ANIMAL PROTEINS

Fresh organic fruits added to animal proteins. Oxymoron? I mean, just saying fresh organic fruits conjures up visions of hippies saving their poop to fertilize their plants. OK how about this, fresh organic fruits added to free range beef or chicken? OK let's go with that then.

Adding fresh fruits to animal proteins has some benefits, especially if it is not cooked with the meats. I won't give you recipes on this blog, however I'll give you some ideas. Let's take beef.

Grilled Sirloin: seasonings may include salt, fresh crushed pepper, garlic, ginger, thyme, rosemary, sage.

So what fruits could you slice up and feather it out on the same plate? I would go for thin slices of melons, papayas, tangerines.

Roast Pork: seasonings like the grilled beef. But pork, I'd slice up some fresh apples, papayas, pears, strawberries.

Grilled Chicken: just season it with salt and pepper, maybe some paprika. For me, I'd get some very cold grapes, and cold blueberries, and some juicy oranges.

Roast Duck: season it with Chinese 5 spice, and chop up sweet pears, apples, tangerines, and lychees.

The different popular apples. From US APPLES

McIntosh- This old, well-known variety was discovered as a chance seedling by John McIntosh in 1811. Its deep-red finish sometimes carries a green blush. Juicy, tangy, tart McIntosh has a tender, white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. This apple is typically available from September through May. Cook’s hints: McIntosh cooks down easily; if pie making, cut slices thick or add a thickener.

FUJI-Originally developed in Japan in the late 1930s and named after the famous Mt. Fuji, U.S.-grown Fujis began appearing in markets in the 1980s. Fuji is a cross between Ralls Janet and Red Delicious. This variety´s popularity is skyrocketing, thanks to its sweet flavor and firmness. Fuji apples are bi-colored, typically striped with yellow and red. They are available year round, beginning in September.

RED DELICIOUS- The most widely recognized of all U.S. apple varieties originated in Iowa in the 1870s. This sweet, crispy, juicy apple varies in color from striped red to solid midnight red. Western Red Delicious are elongated in shape, with pronounced “feet.” Eastern-grown Delicious are more round. This apple is best eaten fresh or in salads.

GALA- This variety, a cross between Kidd’s Orange Red and Golden Delicious, originated in New Zealand. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s and is now

one of the country’s most popular apples. Crisp, juicy, and very sweet, Gala is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. U.S.-grown Galas are harvested beginning in mid-July and are typically available year round.

CRISPIN- 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. Sweet, refreshing and super crisp, these apples are

excellent for eating, baking, freezing, or cooking into sauce. They are also good for salads and pies. Available almost year round.

BRAEBURN- The Braeburn originated in New Zealand in the early 1950s. It was a chance seedling, with Lady Hamilton and Granny Smith as possible parents. Now grown in the United States, Braeburn is a multipurpose apple good for all types of apple uses. Its color varies from orange to red over a yellow background. A crisp, juicy apple, the Braeburn has a rich, spicy-sweet flavor. U.S. Braeburns are available beginning in October through July.

HONEYCRISP- This honey of an apple has a honeyed, mild flavor and a crispness deemed explosive. Juicy and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp’s skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads and sauce-making and stores well. Honeycrisp is “college educated,” developed by the University of Minnesota. Supplies are limited but growing with harvest beginning in September.

JONAGOLD- A blend of Jonathan and Golden Delicious apples, New York native Jonagold offers a unique honey-tart flavor and crispy, juicy, nearly yellow flesh. It debuted in 1968, a product of the New York State Agricultural Experiment Station. With a yellow-green base skin color and

a red-orange blush, it is excellent both for eating fresh and for cooking. Jonagold is typically available October through July.

GRANNY SMITH- This Australian native was discovered in 1868 as a chance seedling by “Granny” Anne Smith of Ryde, New South Wales. One parent might have been a French crabapple. Grannies are known for their distinctive green flesh – which sometimes bears a red blush – and their very tart flavor. An all-purpose apple, Grannies work equally well as a snack or in pies and sauce. U.S. Grannies are harvested beginning in August and are available year round.

GOLDEN DELICIOUS- Yellow with an occasional pink blush, Golden Delicious is “Apple Lite” – loved by those who prefer a mild, sweet flavor. There’s nothing tart about this apple….just a buttery, honey taste to please. Great for baking into apple pies and crisps mixed with more tart apples like Granny Smiths. It makes for a great flavor combo that tickles all your taste buds, all year round.