Apples with red flesh
A little feast for the eyes, the cut of a “Kissabel” apple. The flesh is pink to purple. Red-skinned apples would have a higher health value, provided the skin is also eaten. Thus, producers consider apple varieties showing red tones in the flesh particularly promising. Such cultivars are interesting because red-coloured plant substances are effective “cancer inhibitors”. Thus, apple varieties of different red-fleshed types studied have proven advantageous. Red apples with red flesh could develop into new “functional foods” or “superfoods”. The concentration of polyphenolic compounds is subject to more significant fluctuations.
However, these are not modern new varieties but rather old rediscovered varieties. Older apple varieties had a rather tart flavour. Breeding shows that the taste of red apple varieties can be improved. Furthermore, the resistance to fungal diseases such as scabs is maintained. (source: Garten Ratgeber).
The markets are ready, for example, for Kissabel®, a new range of red- to pink-fleshed apples. Different varieties grew in Germany, France, Italy and Switzerland for a few years.
Kissabel® resulted from 20 years of variety development using completely natural methods. Responsible is the French nursery consortium IFO.
These apples are currently on sale in larger branches of significant distributors. It's slightly more expensive than conventional varieties but a treat through and through.
“Kissabel” apple with “chickpea dough biscuits
The small, healthy snack is also ideal for kindergarten and school snacks.
“Chickpea dough biscuits” lightly salty with olives, capers and mixed seeds
- 300g pure chickpea flour
- 300ml lukewarm water
- tsp sea or Himalayan salt
- 1 tbsp turmeric
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tbsp pepperoncini flakes
- 1 tbsp. peanut oil
Stir everything together well with a whisk. Mix to form a dough. If it remains sticky, add chickpea flour and season to taste, depending on the consistency. Cover and leave to rest for two to three hours. Cover and refrigerate if using later.
Form thin biscuits (0.5 -1 cm thick). Spread with walnut or olive oil. Garnish with pitted black olives, capers, and mixed seeds. Sprinkle generously with rosemary (rosemary can also be mixed into the dough to taste). Bake in the oven at 210° until crispy.
“Chickpea dough biscuits” lightly sweetened with nuts, dried berries and seeds.
- 300g pure chickpea flour
- 300ml lukewarm water
- One pinch of sea or Himalayan salt
- 1 tsp raw sugar
- 1 tsp cinnamon
- 1 tbsp turmeric
- 1 tbsp tree nut oil
Stir everything together well with a whisk. Combine to form a dough. If it remains sticky, add chickpea flour and season to taste, depending on the consistency. Cover and let rest for two to three hours. Cover and place in the fridge if using later.
Form thin biscuits (0.5 – 1 cm thick). Brush with tree nut oil. Garnish with nuts, dried berries and mixed seeds (there are no limits to your imagination). Bake in the oven at 210° until crispy.
