Get your crunch on with Orange Apples - Orange 360
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Get your crunch on with Orange Apples

Get your crunch on with Orange Apples

No, we don't grow Oranges here....

The question we get asked the most is "Do you grow Oranges in Orange?

The answer is no *cue eye roll* however, we do grow Apples! One of our biggest (and tastiest) exports are Orange Apples, so we asked our Orchardists for their favourite Apple recipes so that you can celebrate harvest like a local!

Red Cabbage and Apple Slaw with Feta

Red Gala or Fuji apples are best for this salad.

500 gm or half a small red cabbage finely sliced
3 stalks of finely sliced green onion (1 cup)
1 cup ( 100 gm) toasted Pepita or other seeds
2 local Orange apples, cored and quartered then sliced finely
200 gm creamy Danish feta

1 Tablespoon Dijon mustard
50 ml / 3 Tablespoons cider vinegar
100 ml / 6 tablespoons olive oil
¼ teaspoon sea salt
1 teaspoon of sugar or honey


1. Shake the dressing ingredients in a jar or container.

2. Using a big bowl mix the red cabbage, green onion and pepita seeds together.

3. Put the sliced apples on top and pour over the dressing. Toss so the apples are coated in dressing. Add the crumbled Danish Feta and toss the salad together.

Notes: Slice the apples on the slicing side of your grater if you have one.

Recipe courtesy of Horticulture Innovation Australia


Apple and Roasted Parsnip Soup


1kg parsnips
50g butter
Extra virgin olive oil, for roasting and sautéing
2 Pink Lady® apples, cored and roughly chopped
1 brown onion, chopped
300g potatoes, roughly chopped
1/2 tsp each ground ginger, cumin and nutmeg
1 tsp coriander seeds, crushed
3 L vegetable stock
Sea salt, to taste
Freshly ground pepper, to taste


1 small Pink Lady® apple, sliced into matchsticks
4-6 pieces roasted parsnips
2tbsp chives, snipped
150g thick cream


Pre heat the oven to 180C.


1. Peel, core and roughly chop the parsnips and place on a roasting tray. Drizzle with a little extra virgin olive oil and season with sea salt. Roast for about an hour, until crispy and golden brown. Remove from the oven and set aside.

2. Melt the butter in a large, heavy based pot, add a dash of extra virgin olive oil and sauté the onion until tender. Add the spices and continue to cook for a minute or two – being careful not to burn the spices. Add the chopped potatoes, apples, parsnips (reserving 4-6 pieces of the crispy tops for garnish) and vegetable stock. Bring to the boil, then turn the heat down and simmer for about 30-40 minutes. Once all the ingredients are tender, remove from the heat, and puree until smooth. Taste for seasoning and adjust if necessary.

3. To make the garnish, just before serving, slice the apple into matchsticks, add the reserved crispy parsnip, snipped chives and a little extra virgin olive oil. Pour soup into bowls, add a spoonful of cream, top with the apple garnish and serve immediately.


Apple Cake with Hazelnut Caramel Topping

A delicious family teatime cake which also works well served warm with vanilla ice cream for a Sunday lunch dessert!


200g skinless Fourjay Farm Hazelnuts
200g butter at room temperature
200g caster sugar
3 medium eggs
4 tbsp yogurt
200g Self Raising flour
½ tsp baking powder
1 ½ Local Pink Lady or other apples cored and cut into thin slices (each ½ into 16)
2 tsp icing sugar sifted

For the topping

75g butter
75g soft light brown sugar
3 tbsp double cream
85g hazelnuts roughly crushed
½ local Pink Lady or other apple cored and sliced into thin wedges


Preheat the oven to Gas Mark 4/ 180°C/ fan oven 160°C. Lightly grease a square loose bottomed 20 x 7.5 cm cake tin and fully line with baking parchment.


1. Finely grind the hazelnuts in a mini processor. Put the butter and sugar in a bowl and cream together with a wooden spoon. Whisk in the eggs and yoghurt until fluffy. Sift the flour and baking powder together and fold in with the ground hazelnuts.

2. Fold in the sliced apples and spread the mixture evenly into the tin. Sift over the icing sugar. Put the tin on a baking tray and cook for 1 hour.

3. Meanwhile prepare the topping. Put the butter, sugar and cream into a small pan and melt together. Stir in the nuts and fold in the apple.

4. Spread the mixture over the cake when it has cooked and put back in the oven to bake for a further 10-15 minutes.

5. Put the tin on a wire rack to cool. When still warm lift out of the tin and serve warm or cold.

Recipe courtesy of Horticulture Innovation Australia


For more information about Orange Apples click here

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