Every day during apple season, you’ll see me snacking away with an apple in hand, or sliced, complimented with peanut butter or cheese. And apple pie is a favourite of mine, a classic I made this past weekend for Canadian Thanksgiving. But I wanted something a touch lighter and brighter to highlight the crunch of a newcomer to my kitchen, the SweeTango, a relatively new premium apple variety. It’s exceptionally crunchy and sweet, with notes of citrus, honey and spice, all warming fall tastes that pair beautifully with the crisper autumn air.
The crunch of a SweeTango is unmistakable. The white flesh is made up of cells twice the size of most other apples, and when bitten, these cells shatter with a satisfying snap and a burst of sweet and tangy juice.
Available in grocery stores across the U.S. and Canada starting in early September. The season ends when they’re gone – typically in December. SweeTango’s distinct taste and quality stem from careful breeding, expert horticultural practices and meticulously selected growing locations. Apple breeders at the University of Minnesota crossed the sweet Honeycrisp and the tangy Zestar! apple varieties to create SweeTango. Using a manual, painstaking process, research scientists cross-pollinate apple varieties just like bees, birds, butterflies, wind and rain do in nature. The first crop of SweeTango reached grocery stores nationwide in 2009.
Head to the SweeTango website to find this simple Greek yogurt panna cotta recipe contrasted with a crispy, crunchy apple cranberry relish. Brilliant with a cup of earl grey tea on a cool fall afternoon or even cooler fall evening.