Disclosure: I was asked to participate in the #iloveambrosia campaign as a member of Healthy Aperture Blogger Network. I was compensated for my time and gifted a dozen Ambrosia apples. Thanks for supporting Avocado A Day!
If there was anyone more excited than me when I was asked to participate in the #iloveambrosia apple campaign, it was my pup, Savannah. Adorbs, isn’t she?
Being the good dietitian’s dog that she is, her favorite treat isn’t rubbery pupperoni or even her all natural, smoked salmon treats. It’s apples. Y’all, that dog will do anything for apples. She’ll pull out tricks we’ve never even taught her just to get the core leftover from our snack. She can even hear the sound of us biting into an apple from the other side of the house! Because we’re suckers for that precious little face, she generally gets a decent portion of every apple we eat, plus the ones that get mealy or brown.
When a package of twelve GORGEOUS Ambrosia apples arrived at our doorstep, I thought her eyes would pop out of her head with excitement. I actually tried to get her picture with the apples, but it basically turned into that scene from There’s Something About Mary when Matt Dillon’s character gives Fluffy the dog speed. True story.
I totally get her excitement. These were some pretty darn gorgeous apples. No hint of blemish, even after a week in the heavily trafficked fruit crisper. A deep pink blush over a creamy yellow background. Shiny skin. Huge.
I was even more excited when I took a bite.
I know I overuse superlatives, but this was the best apple I’ve ever tasted.
Aptly named after the food of the gods, Ambrosia apples mysteriously appeared as a seedling in a orchard full of Jonagolds. After the pickers stripped the tree clean of it’s perfect fruit, the farmer decided to produce more. Ambrosias are one of the sweetest apple varieties with a flavor reminiscent of honey. I generally prefer tart apples, but the complex flavor, crisp flavor and juiciness won me over!
After tasting the apple, I knew I wanted to keep it in it’s raw form and preserve it’s perfection. I also wanted to do a savory recipe rather than sweet. Dare to be different, I say.
The sweet Ambrosia apple perfectly pairs with bitter Brussels sprouts leaves. The smoky tempeh bacon, nutty pecans and acidic lemon dressing balance out the flavors. I should note, this salad was made for batch cooking. The apples, which oxidize slower than other varieties, didn’t brown and the sprouts stayed crisp for the three days I kept it in the fridge. All it needs is a dash more lemon before serving and you’re good to go!
Like all apples, Ambrosia’s are a good source of fiber with 4 grams in each medium apple. It’s especially rich in soluble fiber, known for it’s cholesterol lowering benefits. It’s also a good source of the antioxidant vitamin C. Much of the research on apples has focused on their polyphenol content, a type of phytonutrient which makes apples especially good for blood sugar regulation. The polyphenols found in apples slow down carbohydrate digestion, stimulate the pancreas to release more insulin, and reduce glucose absorption. Make sure to eat the skin where many of the nutrients concentrate!
Now, I know you all are on the edge of your seat waiting to find out what Savannah thought of these apples. I’m sorry to report that she’s just not a fan. Not because they aren’t delicious, but because her mommy and daddy ate all of them, leaving her with just a few, almost completely stripped down cores. Her puppy dog eyes are cute, but no match for the allure of these apples.
- 8 ounce organic tempeh
- ¼ cup soy sauce or tamari
- 2 tablespoons apple cider vinegar
- 1 teaspoon molasses
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1-2 teaspoons extra virgin olive oil
- 1 lb Brussels sprouts
- 2 large Ambrosia apples
- ⅓ cup pecans, chopped and toasted
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons honey
- 1 teaspoon dijon mustard
- First, make the tempeh bacon. Cut the tempeh in half lengthwise, then cut each half into 12 thin slices, for a total of 24. Place in a zip top bag or plastic container with lid. In a small bowl, whisk together soy sauce, vinegar, molasses, and spices. Pour over tempeh and let marinade at least 2 hours or overnight.
- When ready to cook, preheat the oven to 300 degrees and brush a baking sheet with olive oil. Line the tempeh up on the baking sheet and brush the tops with more olive oil. Bake for 12-14 minutes, flip, then bake an additional 8 minutes until browned and slightly crisp.
- Cut the Brussels sprouts in half lengthwise through the core. Using a paring knife, cut away the core so the leaves fall apart and separate. Add to a large salad bowl. Dice the apple and add to the sprouts along with the pecans. Toss in the pecans.
- Whisk together the salad dressing ingredients and season with salt and pepper. Toss with the salad and serve.
Love this recipe? Check out these others from the archives:
|Brussels Sprouts Salad with Bacon, Lime and Avocado|
|Kale, Apple and Caramelized Onion Stuffing|
|Tempeh BLT Salad|