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#WHYSO – the opal apple

Taste the hidden beauty of opal®. 

In a world of perfection, it is increasingly difficult to stay true to yourself. If you do not dare to ask “why”, you risk to live life in a superficial way. Even apples have developed into prestigious objects, having lost a lot of their naturalness along the way.

We believe that humans and apples alike show their beauty in their authentic being.
Discover the beauty of the opal apple and enjoy the finest taste, crispiest texture and most juicy flavour only opal® can offer. #staytrue

Find out 
#whysofruity #whysocrispy #whysoopal

#WHYSOOPAL

Natural Beauty

Non-browning

NATURAL BEAUTY

The slightly rustic appearance enhances its appeal as a natural treasure. This is further enhanced by the natural resistance against apple scab, tolerance to powdery mildew and tree canker as well as robustness after infection to the most important bacterial disease fireblight. All in all, the variety ‘UEB 32642’ requires less agrochemical input when being cultivated.

NON-BROWNING

The slightly rustic appearance enhances its appeal as a natural treasure. This is further enhanced by the natural resistance against apple scab, tolerance to powdery mildew and tree canker as well as robustness after infection to the most important bacterial disease fireblight. All in all, the variety ‘UEB 32642’ requires less agrochemical input when being cultivated.

NATURAL BEAUTY

The slightly rustic appearance enhances its appeal as a natural treasure. This is further enhanced by the natural resistance against apple scab, tolerance to powdery mildew and tree canker as well as robustness after infection to the most important bacterial disease fireblight. All in all, the variety ‘UEB 32642’ requires less agrochemical input when being cultivated.

NON-BROWNING

By coincidence the opal apple provides another important feature which especially is looked for by parents when buying apples for their kids — the natural non-browning of the fruit flesh after cutting. It makes the eating experience even more appealing.

What makes opal different?

A unique flavour profile backed-up with a perfect sugar:acid-ratio
T
A warm yellow look which holds its texture and stays crunchy
Z
Naturally non-browning after cutting into pieces
A russeted stem end ‘halo’ identifies the apple as authentic
Less susceptible to bruising and skin damage
W
Rustic appearance which impresses consumers as being natural

A unique flavour profile backed-up with a perfect sugar:acid-ratio

T

A warm yellow look which holds its texture and stays crunchy

Z

Naturally non-browning after cutting into pieces

A russeted stem end 'halo' identifies the apple as authentic

W

Rustic appearance which impresses consumers as being natural

Less susceptible to bruising and skin damage

Planting locations of opal

Tree plantings of the apple variety ‘UEB 32642’ have been recently established in prominent fruit-growing regions like…
The specialized opal growers and their families have the pleasure being rewarded for cultivating an environmentally friendly apple variety with less agrochemical input of unique eating experience and the support of a unique media and communication campaign throughout the brand.

Finally, opal stands out in a sea of yellow apples and reminds consumers to come back and ask for more.

VISION:

  • Positioning opal as the apple with the most attractive flavour and best eating experience
  • Re-vitalizing and challenging the yellow apple category
  • Getting new customers and consumers engaged in an authentic apple
  • Create increased demand through the unique branding positioning concept

VISION:

  • Positioning opal® as the apple with the most attractive flavour and best eating experience
  • Re-vitalizing and challenging the yellow apple category
  • Getting new customers and consumers engaged in an authentic apple
  • Create increased demand through the unique branding positioning concept

THE MASTERMIND BEHIND OPAL

1929

Born in Ukraine

1954

Work at the Institute for Experimental Botany Prague

1955

Research station in Strizovice was founded

1961

The Iron curtain arises
Limited access to fertilisers and pesticides

1989

Fall of the Iron Curtain

1991

‘Golden Delicious’ x ‘Topaz’ = ‘UEB 32642’ (Opal)

1929

Born in Ukraine

1954

Work at the Institute for Experimental Botany Prague

1955

Research station in Strizovice was founded

1961

The Iron curtain arises
Limited access to fertilisers and pesticides

1989

Fall of the Iron Curtain

1991

‘Golden Delicious’ x ‘Topaz’ = ‘UEB 32642’ (Opal)

Find out more about the story of opal…

THE MASTERMIND
Dr. Jaroslav Tupý was born in Užhorod, today Ukraine in 1929. After numerous years as a scientist at the Institute of Experimental Botany in Prague, he discovered his passion for apple breeding. Because of his vision and persistence to convince the Academy of Sciences in Prague, a research station in Strizovice, one car hour North of Prague, was founded in 1955.

He and his team began to cross strains of different apple varieties with the scab tolerant progeny of Malus floribunda. His goal was to extract progenies from a large population of seedlings with the capacity of outstanding taste combined with a natural resistance against scab, the most important fungus disease in apple production.

THE IRON CURTAIN
In the age of the iron curtain, financial resources for breeding activities were limited and the access for apple growers to chemicals and fertilizers almost impossible. Due to their robustness and disease tolerance, growers were able to grow a healthy apple with fewer pesticide treatments.

All of a sudden, what was a problem back then has now become a huge competitive advantage, as consumers increasingly focus on a healthy lifestyle with an increased environmental awareness.

CREATED BY NATURE
In 1991 Dr. Tupý crossed the at this time most famous American apple variety ‘Golden Delicious’ with his own organic variety ‘Topaz’ with the idea to combine the positive characteristics of both parents.

Out of this selection process and after more than a decade of work, the enormously tasty and naturally disease-resistant apple variety ‘UEB 32642’ was chosen. The opal® apple was born.

Dr. Tupý dedicated his lifetime to apple breeding, releasing prominent apple varieties like ‘Topaz’ in the 1990’s. In June 2016 he passed away knowing that future generations will take his legacy forward to working in harmony with nature.

THE FIRST DISCOVERY
Dave Weil from Oregon, USA first discovered the unique market potential of opal® as the American consumers loved not only the texture of an apple but the depth of flavour. This combination was something US consumers lacked in the existing varieties on shelf.

“opal has become a totally new category, consumers did not connect opal® with Golden Delicious” – with its yellow colour and russet halo this is a blueprint for market success.

He and his team began to cross strains of different apple varieties with the scab tolerant progeny of Malus floribunda. His goal was to extract progenies from a large population of seedlings with the capacity of outstanding taste combined with a natural resistance against scab, the most important fungus disease in apple production.

BACK TO THE ROOTS
The homecoming-story to Europe started when Michael Weber and Dr. Rob Koning met in 2005.
What is needed to make opal a success story in Europe?
Firstly, healthy trees of the true origin of the cultivar ‘UEB 32642’ were needed. It took 18 months of growing the trees in the nursery to finally distribute 4,000 trees across the “old continent” at 63 locations for testing purposes. This would enable growers to work out the best growing conditions & practices for the variety too.
Secondly, the creation of a vertically integrated marketing concept needed to be written, like a director’s book when assembling a movie, to find growers like actors, from bud to bin and finally to the shelf at the retail level.
READY FOR TAKEOFF
The apple took off the first time ever in the UK when commercial plantings started in 2010. According to the pioneers Robert Jarvis and grower John Portass from Lincolnshire, the opal had fantastic consumer panel feedback as well as the environmental credentials which were in line with their own values and philosophy about farming with a more sustainable future in mind. opal® branded apples first showed up on shelves of prominent UK retailers with outstanding feedback by consumers in 2014.
From there, step-by-step growers and marketers on the continent of Europe discovered the uniqueness of opal® as a true apple, which stands out against the global apple flavour profile.
THE FIRST DISCOVERY
Dave Weil from Oregon, USA first discovered the unique market potential of opal® as the American consumers loved not only the texture of an apple but the depth of flavour. This combination was something US consumers lacked in the existing varieties on shelf.

“opal has become a totally new category, consumers did not connect opal with Golden Delicious” – with its yellow colour and russet halo this is a blueprint for market success.

He and his team began to cross strains of different apple varieties with the scab tolerant progeny of Malus floribunda. His goal was to extract progenies from a large population of seedlings with the capacity of outstanding taste combined with a natural resistance against scab, the most important fungus disease in apple production.

BACK TO THE ROOTS
The homecoming-story to Europe started when Michael Weber and Dr. Rob Koning met in 2005.
What is needed to make opal® a success story in Europe?
Firstly, healthy trees of the true origin of the cultivar ‘UEB 32642’ were needed. It took 18 months of growing the trees in the nursery to finally distribute 4,000 trees across the “old continent” at 63 locations for testing purposes. This would enable growers to work out the best growing conditions & practices for the variety too.
Secondly, the creation of a vertically integrated marketing concept needed to be written, like a director’s book when assembling a movie, to find growers like actors, from bud to bin and finally to the shelf at the retail level.
READY FOR TAKEOFF
The apple took off the first time ever in the UK when commercial plantings started in 2010. According to the pioneers Robert Jarvis and grower John Portass from Lincolnshire, the opal had fantastic consumer panel feedback as well as the environmental credentials which were in line with their own values and philosophy about farming with a more sustainable future in mind. opal® branded apples first showed up on shelves of prominent UK retailers with outstanding feedback by consumers in 2014.
From there, step-by-step growers and marketers on the continent of Europe discovered the uniqueness of opal® as a true apple, which stands out against the global apple flavour profile.

Dave Weil

Michael Weber & Dr. Rob Koning

John Portass & Robert Jarvis

“Price is what you pay for, value is what you get.”

Warren Buffet

OPAL – ONE BRAND ONE IDENTITY

Global trademark owners of the opal apple:

fruit.select GmbH

Mühlstrasse 10
88085 Langenargen
Germany
Tel +49 7543 912 926

Michael Weber
mweber@fruit-select.de
www.fruit-select.de

webfruit GmbH

Mühlstrasse 10
88085 Langenargen
Germany
Tel +49 7543 912 926

Miriam Straub
mstraub@web-fruit.de
www.web-fruit.de

Varieties International LLC

David Weil
P.O. Box 515
Dundee, Oregon 97115
USA
Tel +1 503.538.2131
Fax +1 503.538.7616

dave@treeconnect.com
www.treeconnect.com

fruit.select GmbH

fruit.select GmbH
Mühlstrasse 10
88085 Langenargen
Germany
Tel +49 7543 912 926

Michael Weber
mweber@fruit-select.de
www.fruit-select.de

webfruit GmbH

Mühlstrasse 10
88085 Langenargen
Germany
Tel +49 7543 912 926

Miriam Straub
mstraub@web-fruit.de
www.web-fruit.de

Varieties International LLC

David Weil
P.O. Box 515
Dundee, Oregon 97115
USA
Tel +1 503.538.2131
Fax +1 503.538.7616

dave@treeconnect.com
www.treeconnect.com

opal® is a registered trademark of fruit.select GmbH, Germany; webfruit GmbH, Germany and Varieties International LLC, USA and reserved for the exclusive use of licensees.

                                           

Global partners of the opal apple:

JM Bostock Group Ltd.

P.O. Box 2438
Hastings 4153
NEW ZEALAND
Tel +64 6 873 9046

Heidi Stiefel
heidis@bostock.nz
www.bostock.nz

SanLucar Deutschland GmbH

Zeppelinstraße 6
76275 Ettlingen
GERMANY
Tel +49 7243 5254 0

Winfried Schuster
opal@sanlucar.com
www.sanlucar.com

Nufri S.A.T.

Ctra. Palau, Km 1
25230 Mollerussa (Lleida)
SPAIN
Tel +34 973 600 229

Mercè Gomà Calvo
mgoma@nufri.com
www.nufri.com

Orchard Fruit Co, S.L.

Ctra. Nacional II. Autovía con Aragón. Km. 276
50100 LA ALMUNIA DE DONA GODINA
(Zargoza)
Apdo. de Correos 94
SPAIN
Tel +34 976 81 90 60
Fax +34 976 60 12 03

Menchu Guerrero
menchu.guerrero@orchard.es
www.orchard.es

Greenyard Fresh UK Ltd.

Stephenson Avenue Pinchbeck Spalding
Licolnshire PE11 3 SW
UNITED KINGDOM
Tel +44 (0) 1775 711 565

Georgina Carlin
gcarlin@greenyardfresh.co.uk
www.greenyardfresh.co.uk

Inova Fruit BV.

Veemarktkade 8
5222 AE `s-Hertogenbosch
NETHERLANDS
Tel +31 6 12 61 44 73

Phillip Smits
info@inovafruit.nl
www.inovafruit.nl

Worldwide Fruit Ltd.

Unit 68-69 John Wilson Business Park
Whitstable, Kent CT5 3QT
UNITED KINGDOM
Tel +44 (0) 1227 285500

Tony Harding
tony.harding@worldwidefruit.co.uk
www.worldwidefruit.co.uk

FYTOS fruit

Slovanská 138
326 00 Plzen
CZECH REPUBLIC
Tel +420 377 240 729

Pavel Vorácek
fytos@fytos.cz
www.fytos.cz

Ortofruit italia Soc.Agr.Coop.O.P.

Corso Roma 14
12037 Saluzzo (CN)
ITALIA
Tel +39 0175218123

Claudia Tumolo
c.tumolo@ortofruititalia.it
www.ortofruititalia.org

BioFruitService
Via Savigliano 75/a
12024 Costigliole Saluzzo (CN)
ITALIA
Tel +39 0175 230230

Marco Giordanino
technico@biofruitservice.com
www.biofruitservice.com

FRUTTA D’ELITE SRL

Via Brennero,139 (interno 20)
38121 Trento
ITALIA
Tel +39 335 6920415

Andrea Valerio
info@fruttadelite.it

Dutoit Agri (Pty) Ltd.

P.O. Box 236
Ceres 6832
SOUTH AFRICA
Tel +27 23 312 1071

Tanith Freeman
tanith@dutoit.com
www.dutoit.com

Alliance Perlim-Meylim

Les 4 Chemins
19130 St-Aulaire
FRANCE
Tel +33 5 55 25 29 39

Béatrice Chauffaille
beatrice@perlim.com
www.alliance-perlim-meylim.fr

 

JM Bostock Group Ltd.

P.O. Box 2438
Hastings 4153
NEW ZEALAND
Tel +64 6 873 9046

Heidi Stiefel
heidis@bostock.nz
www.bostock.nz

SanLucar Deutschland GmbH

Zeppelinstrasse 6
76275 Ettlingen
GERMANY
+49 7243 5254 0

Winfried Schuster
opal@sanlucar.com
www.sanlucar.com

Nufri S.A.T.

Ctra. Palau, Km 1
25230 Mollerussa (Lleida)
SPAIN
Tel +34 973 600 229

Mercè Gomà Calvo
mgoma@nufri.com
www.nufri.com

Orchard Fruit Co, S.L.

Ctra. Nacional II. Autovía de Aragón. Km. 276
50100 LA ALMUNIA DE DOÑA GODINA (Zaragoza)
Apdo. de Correos 94
SPAIN
Tel +34 976 81 90 60
Fax +34 976 60 12 03

Menchu Guerrero
menchu.guerrero@orchard.es
www.orchard.es

Greenyard Fresh UK Ltd.

Stephenson Avenue Pinchbeck Spalding Licolnshire PE11 3 SW
UNITED KINGDOM
Tel +44 (0) 1775 711 565

Georgina Carlin
gcarlin@greenyardfresh.co.uk www.greenyardfresh.co.uk

Inova Fruit BV.

Veemarktkade 8
5222 AE `s-Hertogenbosch
NETHERLANDS
Tel +31 6 12 61 44 73

Philip Smits
info@inovafruit.nl
www.inovafruit.nl

Worldwide Fruit Ltd.

Unit 68-69 John Wilson Business Park
Whitstable, Kent CT5 3QT
UNITED KINGDOM
Tel +44 (0) 1227 285500
Tony Harding
Tony.Harding@worldwidefruit.co.uk
www.worldwidefruit.co.uk

FYTOS fruit

Slovanská 138
326 00 Plzeň
CZECH REPUBLIC
Tel +420 377 240 729

Pavel Voráček
fytos@fytos.cz
www.fytos.cz

Ortofruit italia Soc.Agr.Coop.O.P.

Corso Roma 14
12037 Saluzzo (CN)
ITALIA
Tel +39 0175218123

Claudia Tumolo
c.tumolo@ortofruititalia.it
www.ortofruititalia.org

BFS

BioFruitService
Via Savigliano 75/a
12024 Costigliole Saluzzo (CN)
ITALIA
Tel +39 0175 230230

Marco Giordanino
tecnico@biofruitservice.com
www.biofruitservice.com

FRUTTA D’ELITE SRL

Via Brennero, 139 (Interno 20)
38121, Trento,
ITALIA
Tel +39 335 6920415

Andrea Valerio
info@fruttadelite.it

Dutoit Agri (Pty) Ltd.

P.O. Box 236
Ceres 6832
SOUTH AFRICA
Tel +27 23 312 1071

Tanith Freeman
tanith@dutoit.com
www.dutoit.com

Alliance Perlim-Meylim

Les 4 Chemins
19130 St-Aulaire
FRANCE
Tel +33 5 55 25 29 39

Béatrice Chauffaille
beatrice@perlim.com
www.alliance-perlim-meylim.fr

GROWER PORTRAITS

Humans and apples alike show their beauty in their authentic being

John Portass

Wisbech, UNITED KINGDOM

Having always wanted to be a farmer, John Portass from Contract Farming in Wisbech, England became the owner of 60 acres of farmland in the Wisbech area in 1997 after gaining years of experience in the sector and a diploma in horticulture. Those 60 acres have since become 150 and John has invested time and money into growing new varieties, such as Opal, and developing new growing methods to improve efficiency within the growing process. John is dedicated to caring for the natural environment, creating ideal conditions for diverse wildlife on his farmland and aiming to waste as little crop as possible.

Michael Friedrich

Lake Constance, GERMANY

Michael Friedrich and his son Michael jr. from lake constance in Germany planted opal near their home. That’s how they have the possibility to experience the development of the apples up close until harvest. The reduction of plant protection measures was an important argument for planting the plantation near their home.

Andreino Bertola

Piemont, ITALY

Andreino Bertola from Piemont in Italy is convinced of his bio-dynamic farming method according to Demeter. The trees are brimming over with health and an intact soil life guarantees him the development of nutrients in the soil.

José-Miguel Guerrero

Zaragoza, SPAIN

José-Miguel Guerrero from Zaragoza in Spain always went his own way in cultivation of apples to differentiate himself from other suppliers. First he improved the quality of existing world varieties like Gala step by step. Due to the hot continental climate south of Zaragoza, there is a need for varieties that can withstand the heat but also stay crunchy and tasty. With opal®, they have found an apple that he and his sister Menchu Guerrero are delivering in the premium segment both regionally and worldwide to Malaysia and Dubai.

opal grower

JOHN PORTASS

Wisbech, UNITED KINGDOM

Having always wanted to be a farmer, John Portass from Contract Farming in Wisbech, England became the owner of 60 acres of farmland in the Wisbech area in 1997 after gaining years of experience in the sector and a diploma in horticulture. Those 60 acres have since become 150 and John has invested time and money into growing new varieties, such as opal, and developing new growing methods to improve efficiency within the growing process. John is dedicated to caring for the natural environment, creating ideal conditions for diverse wildlife on his farmland and aiming to waste as little crop as possible.

opal grower

ANDREINO BERTOLA

Piemont, ITALY

Andreino Bertola from Piemont in Italy is convinced of his bio-dynamic farming method according to Demeter. The trees are brimming over with health and an intact soil life guarantees him the development of nutrients in the soil.

opal grower

MICHAEL FRIEDRICH

Lake Constance, GERMANY

Michael Friedrich and his son Michael jr. from Liebenau at lake constance in Germany cultivate opal apples out of conviction. The plantations are located near their home. This gives them the opportunity to experience the development of the apples up close until harvest. The reduction of plant protection measures was an important argument for growing the trees nearby. Their intention: protecting nature and offering following generations a good and healthy perspective.

opal grower

JOSÉ-MIGUEL GUERRERO

Zaragoza, SPAIN

José-Miguel Guerrero from Zaragoza in Spain always went his own way in cultivation of apples to differentiate himself from other suppliers. First he improved the quality of existing world varieties like Gala step by step. Due to the hot continental climate south of Zaragoza, there is a need for varieties that can withstand the heat but also stay crunchy and tasty. With opal®, they have found an apple that he and his sister Menchu Guerrero are delivering in the premium segment both regionally and worldwide to Malaysia and Dubai.

RECIPES WITH OPAL

opal apple and
red cabbage slaw

haselnut & cocoa nib tartlets
with opal apples

opal apple pork chops

INFO

This bright and unique salad adds a splash of color to your winter table. It’s creamy, crunchy, and perfect for pairing with your spicy winter soups and chili.
Author: Rachel Hanawalt

Recipe type: Salad
Cuisine: American
Serves: 6

INGREDIENTS

1½ cup small-diced opal apples (or other sweet variety)
4 cup shredded red cabbage
½ cup shredded sharp cheddar cheese
¼ cup sunflower seeds
¼ cup dried currants
½ cup mayonnaise
1 tbsp apple cider vinegar
1 tsp maple syrup
¼ tsp salt
black pepper to taste

INSTRUCTIONS

Dice apples and shred cabbage and cheddar cheese. Place in a medium mixing bowl with the sunflower seeds and currants and set aside.
In a small dish, mix together mayonnaise, apple cider vinegar, maple syrup and salt until smooth.
Fold the dressing into the salad ingredients in the medium mixing bowl. Season with black pepper to taste and serve immediately.

NOTES

Vegan Option: Use vegan mayo and non-dairy cheddar to make this a vegan dish.
For more recipes: Simple Seasonal

INFO

Serves:20

INGREDIENTS

20 sweet mini tart cases
300g liquid chocolate
1 tsp chilli powder
pinch of salt
10 tsp cocoa nibs
10 tsp crushed, toasted hazelnuts
3 opal apples, cored and cut into wedges and brushed with lemon juice
cocoa powder to dust

INSTRUCTIONS

Fill each tart case with 1/2 tsp each of nibs and hazelnuts.
Heat the chocolate in a pan and stir in the salt and chilli.
Fill each tart case and top with a wedge of apple.
Sprinkle over some cocoa powder and serve immediately while hot.

NOTES

Scale up or down according to amount needed. Just repeat the recipe as is. You can use a microwave to heat the sauce before you pour into the prepared tart cases.

INFO

This delicious sutffed pork chop recipe comes together pretty quickly despite a longer list of ingredients.
Author: Carpé Season
Recipe type: Meat
Cuisine: European
Serves: 4

INGREDIENTS

Stuffing:
1 cup cooked wild rice*
¾ cup pecans, chopped & toasted
1 tbsp butter
1 ½ opal apples, cored and diced
¾ cup (about 1 medium) onion, diced
salt and pepper
(*Start with ½ c. uncooked wild rice – this will yield about 1 ½ c. cooked.)
Pork Chops:
4 thick boneless pork chops (around 1-inch thick)
salt and pepper
1 tbsp butter
toothpicks (at least 12)
Glaze:
⅔ cup balsamic vinegar
½ cup maple syrup
2 garlic cloves, minced
1 sprig fresh thyme

INSTRUCTIONS

Prepare the Stuffing:
Cook the wild rice according to package directions.
To toast the pecans, heat a large sauté pan over medium heat. Once hot, add the pecans and toast for about 3 minutes, stirring frequently, until nuts are beginning to brown and fragrant. Remove to a plate to cool.
In the same pan, melt the butter over medium heat. Add the apple and onion, and cook for about 4 minutes, until apples just begin to soften. Remove to a bowl and stir in the cooled pecans, cooked wild rice, and salt and pepper to taste. Set aside. (Wipe out your pan of any apple and onion bits with a paper towel; you can use it later. Fewer dishes for the win!)
Stuff and Sear the Pork Chops:
Remove any excess fat from pork chops and pat them dry.
Using a sharp knife, create a pocket. Some like to place their palm on top of the chop and insert the knife about 2 inches into the chop, parallel to the work surface. You then see the knife from the insertion towards either end of the chop, making sure to leave one long end of the pork chop intact. You want it to open like a book when you’re done. (See pictures above!)
(If you don’t get a cut exactly in the middle, or you accidentally pierce the top or bottom, don’t worry. You can still make it work, using toothpicks!)

Spoon just under a ½ c. of stuffing* into each pocket (more or less depending on chop size) and close securely with toothpicks by threading each toothpick – up, down, up (like you’re pinning something to sew).
[Reserve remaining stuffing to top the pork chops with when serving.]
Sprinkle both sides of the closed pork chops with salt and pepper.
Heat the butter in the same large pan as before over medium-high heat. Once butter is hot, add seasoned pork chops and sear until browned, about 3 minutes on each side. (Don’t crowd the pork chops; do this in stages or in two separate pans if need be).
(*Because you will use the remaining stuffing to top the pork chops later, be careful not to have anything (hand/utensil) that has touched the raw pork get into the stuffing.)
Bake the Pork Chops:
Preheat oven to 350*. Spray a llarge baking dish (large enough so that chops can be in a single layer; I used a 13×9″ pan) with cooking spray. Place seared pork chops in the bottom of the dish; cover with foil, and bake for 30 minutes.
Prepare Glaze:
While the pork chops bake, heat balsamic vinegar, maple syrup, garlic, and thyme in a small pot over medium-high heat. Bring to a boil, then lower heat and let simmer rapidly (uncovered) for about 15 minutes, stirring VERY frequently, until glaze has reduced by about half and has thickened. Be careful not to let it boil again (as it simmers), especially not letting it boil over because it will make a huge mess! Remove from burner and set aside.
Glaze the Pork Chops:
After the pork chops have baked for the 30 minutes, remove from oven and discard foil cover. Carefully drain any liquid from the bottom of the baking dish. Then spoon about ½ of the glaze over the chops (using a spoon to spread over each chop). The glaze should drizzle to the bottom of the pan; give the pan a good shake to distribute it over the bottom of the pan and return to the oven, uncovered, for 5 minutes. Flip the pork chops over; spoon an additional (app.) ¼ c. glaze over the top of the pork chops, shaking again to distribute glaze over the bottom evenly) and bake for 5 additional minutes, keeping a close eye on them so they don’t begin to burn.
Remove toothpicks. Serve pork chops with (reheated) remaining stuffing served on top of each pork chop. We like to eat these with mashed potatoes and a vegetable side.

NOTES

Vegan Option: Use vegan mayo and non-dairy cheddar to make this a vegan dish.
For more recipes: Simple Seasonal

INFO
This bright and unique salad adds a splash of color to your winter table. It’s creamy, crunchy, and perfect for pairing with your spicy winter soups and chili.

Author: Rachel Hanawalt
Recipe type: Salad
Cuisine: American
Serves: 6

INGREDIENTS
1½ cup small-diced opal apples (or other sweet variety)
4 cup shredded red cabbage
½ cup shredded sharp cheddar cheese
¼ cup sunflower seeds
¼ cup dried currants
½ cup mayonnaise
1 tbsp apple cider vinegar
1 tsp maple syrup
¼ tsp salt
black pepper to taste
INSTRUCTIONS
Dice apples and shred cabbage and cheddar cheese. Place in a medium mixing bowl with the sunflower seeds and currants and set aside.

In a small dish, mix together mayonnaise, apple cider vinegar, maple syrup and salt until smooth.

Fold the dressing into the salad ingredients in the medium mixing bowl. Season with black pepper to taste and serve immediately.

NOTES
Vegan Option: Use vegan mayo and non-dairy cheddar to make this a vegan dish.
For more recipes: Simple Seasonal
INFO
Serves:20
INGREDIENTS
20 sweet mini tart cases
300g liquid chocolate
1 tsp chilli powder
pinch of salt
10 tsp cocoa nibs
10 tsp crushed, toasted hazelnuts
3 opal apples, cored and cut into wedges and brushed with lemon juice
cocoa powder to dust
INSTRUCTIONS
Fill each tart case with 1/2 tsp each of nibs and hazelnuts.

Heat the chocolate in a pan and stir in the salt and chilli.

Fill each tart case and top with a wedge of apple.

Sprinkle over some cocoa powder and serve immediately while hot.

NOTES
Scale up or down according to amount needed. Just repeat the recipe as is. You can use a microwave to heat the sauce before you pour into the prepared tart cases.
INFO
This delicious stuffed pork chop recipe comes together pretty quickly despite a longer list of ingredients.

Author: Carpé Season
Recipe type: Meat
Cuisine: European
Serves: 4

INGREDIENTS
Stuffing:

1 cup cooked wild rice*
¾ cup pecans, chopped & toasted
1 tbsp butter
1 ½ opal apples, cored and diced
¾ cup (about 1 medium) onion, diced
salt and pepper
(*Start with ½ c. uncooked wild rice – this will yield about 1 ½ c. cooked.)

Pork Chops:

4 thick boneless pork chops (around 1-inch thick)
salt and pepper
1 tbsp butter
toothpicks (at least 12)

Glaze:

⅔ cup balsamic vinegar
½ cup maple syrup
2 garlic cloves, minced
1 sprig fresh thyme

INSTRUCTIONS

Prepare the Stuffing:

Cook the wild rice according to package directions.

To toast the pecans, heat a large sauté pan over medium heat. Once hot, add the pecans and toast for about 3 minutes, stirring frequently, until nuts are beginning to brown and fragrant. Remove to a plate to cool.

In the same pan, melt the butter over medium heat. Add the apple and onion, and cook for about 4 minutes, until apples just begin to soften. Remove to a bowl and stir in the cooled pecans, cooked wild rice, and salt and pepper to taste. Set aside. (Wipe out your pan of any apple and onion bits with a paper towel; you can use it later. Fewer dishes for the win!)

Stuff and Sear the Pork Chops:

Remove any excess fat from pork chops and pat them dry.

Using a sharp knife, create a pocket. Some like to place their palm on top of the chop and insert the knife about 2 inches into the chop, parallel to the work surface. You then see the knife from the insertion towards either end of the chop, making sure to leave one long end of the pork chop intact. You want it to open like a book when you’re done. (See pictures above!)

(If you don’t get a cut exactly in the middle, or you accidentally pierce the top or bottom, don’t worry. You can still make it work, using toothpicks!)

Spoon just under a ½ c. of stuffing* into each pocket (more or less depending on chop size) and close securely with toothpicks by threading each toothpick – up, down, up (like you’re pinning something to sew).

[Reserve remaining stuffing to top the pork chops with when serving.]

Sprinkle both sides of the closed pork chops with salt and pepper.

Heat the butter in the same large pan as before over medium-high heat. Once butter is hot, add seasoned pork chops and sear until browned, about 3 minutes on each side. (Don’t crowd the pork chops; do this in stages or in two separate pans if need be).

(*Because you will use the remaining stuffing to top the pork chops later, be careful not to have anything (hand/utensil) that has touched the raw pork get into the stuffing.)

Bake the Pork Chops:

Preheat oven to 350*. Spray a llarge baking dish (large enough so that chops can be in a single layer; I used a 13×9″ pan) with cooking spray. Place seared pork chops in the bottom of the dish; cover with foil, and bake for 30 minutes.

Prepare Glaze:

While the pork chops bake, heat balsamic vinegar, maple syrup, garlic, and thyme in a small pot over medium-high heat. Bring to a boil, then lower heat and let simmer rapidly (uncovered) for about 15 minutes, stirring VERY frequently, until glaze has reduced by about half and has thickened. Be careful not to let it boil again (as it simmers), especially not letting it boil over because it will make a huge mess! Remove from burner and set aside.

Glaze the Pork Chops:

After the pork chops have baked for the 30 minutes, remove from oven and discard foil cover. Carefully drain any liquid from the bottom of the baking dish. Then spoon about ½ of the glaze over the chops (using a spoon to spread over each chop). The glaze should drizzle to the bottom of the pan; give the pan a good shake to distribute it over the bottom of the pan and return to the oven, uncovered, for 5 minutes. Flip the pork chops over; spoon an additional (app.) ¼ c. glaze over the top of the pork chops, shaking again to distribute glaze over the bottom evenly) and bake for 5 additional minutes, keeping a close eye on them so they don’t begin to burn.

Remove toothpicks. Serve pork chops with (reheated) remaining stuffing served on top of each pork chop. We like to eat these with mashed potatoes and a vegetable side.

NOTES
Vegan Option: Use vegan mayo and non-dairy cheddar to make this a vegan dish.

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Mühlstrasse 10
88085 Langenargen
Germany.

Phone: + 49 (0) 75 43 – 91 29 26

Fax: + 49 (0) 75 43 – 91 29 27

info@fruit-select.de

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Copyright

All photographs and illustrations on this website are subject to copyright laws. Any use requires fruit.select GmbH’s prior consent. This does expressly also apply to any electronic use, also in modified form.

This website was created with WordPress.

www.opal-apple.com

fruit.select GmbH
Mühlstrasse 10
88085 Langenargen
Germany.

Phone: + 49 (0) 75 43 – 91 29 26

Fax: + 49 (0) 75 43 – 91 29 27

info@fruit-select.de

Head office: Langenargen

VAT ID: DE 294 440 675

Register court: Amtsgericht Ulm Register number: HRB 730473

‘UEB 32642’: apple variety is owned by UEB Prague, Czech Republic

opal®: trademark is globally owned by fruit.select GmbH, Germany webfruit GmbH, Germany and Varieties International LLC, USA. All rights reserved.

Edited by

fruit.select GmbH Responsible in accordance with §10 Para 3 Interstate Treaty on Media Services (Mediendienststaatsvertrag, MDStV): Michael S. Weber, address on the left side.

Privacy policy

To be able to answer your questions or respond to your requests it may sometimes be necessary to ask for personal data like your name, address, e-mail address and phone number. fruit.select may use these data to answer your question or to get in touch with you by mail, e-mail or phone. This also applies to information on new products and offers. fruit.select will not, however, pass on these data to third parties unless such transfer is legally required.

Copyright

All photographs and illustrations on this website are subject to copyright laws. Any use requires fruit.select GmbH’s prior consent. This does expressly also apply to any electronic use, also in modified form.

This website was created with WordPress.

www.opal-apple.com