An abundance of delicious, fresh fruit is one of the many great things about the Okanagan summer. Through the Kelowna International Airport’s Farm to Flight program, travellers can now pick up some fresh, local fruit at the airport before boarding their domestic flight. Whether you’re a tourist visiting Kelowna for a week or a local flying to your best friend’s wedding, this yummy fruit makes a perfect snack for the plane and a gift for loved ones when you land.
While our local fruit is always great to nom on its own, there are a few other ways you can utilize that fruit too. Read on below for some fun tips, including a special recipe from Chef Arthur, OAK+CRU’s award-winning pastry chef!
That Okanagan fruit is so delicious that you’ll want to eat it year round. By freezing your fruit at peak freshness and ripeness, you can indulge in a smoothie or cake topping later, using those tasty but mushy fruits. Yum!
The key to freezing your fruit is to do it as quickly as possible. Line baking sheets with wax paper and lay your dry fruit out before placing in the deep freeze. You may want to temporarily turn the temperature on your deep freeze down even lower (below 0°F) for best results. Once the fruit is frozen solid, you can divide it into freezer bags before popping it back in the freezer.
Now that the Okanagan summer is starting to heat up again, every family is looking for ways to cool down. Popsicles are a great way for kids and kids-at-heart to get some fruit into their diet in a fun way.
Using a popsicle mold, add pieces of fruit into your favourite popsicle mixture. If you’re looking for a refreshing alternative, try using honey-sweetened mint or herbal tea as your base!
Since OAK+CRU opened its doors at the Delta Grand this past June, locals and visitors alike have been raving about Chef Arthur’s delicious desserts. Even the Queen is a fan of his work, so we’re in good company!
OAK+CRU seeks to create their dishes utilizing local ingredients wherever possible and Chef Arthur has generously shared the recipe for his popular Apple Clusters below.
Makes 10 clusters
Cream butter and sugar first, then add in eggs slowly. Mix all dry ingredients together and then fold into butter mixture. Add almond extract if you have it.
Peel apples and dice into ¼ inch pieces. Melt butter in a pot, add all ingredients (except cornstarch & water) and cook on low heat until apple is tender but still in diced shape. Mix cornstarch with water, stir very well and then add to mixture to thicken apple filling.
Cream butter with brown sugar, add all dry ingredients and back at 350°F for 15 minutes.
Assemble with Phyllo
10 Sheets of Phyllo Pastry
Cut phyllo pastry sheet into ¼ pieces. Brush with clarified butter and layer all 4 pieces on top of each other. Gently push into a 3 inch round mold or muffin tins to make a small ‘well’. Scoop in frangipane, then apple filling and fold tops of phyllo together. Bake at 350°F for 18 minutes, check bottom to ensure golden brown.
Plating: Put one Okanagan Apple Cluster on each plate and garnish with Streusel topping. Add your favourite caramel sauce and a scoop of Vanilla Ice Cream!
YLW and Skyway Group are working De Simone Farms to bring the Farm to Flight program to travellers. In-season fruits are being sold in the departures lounge, packaged and ready to go in special containers that fit beneath your airplane seats. This program is the first of its kind and helps to promote the Okanagan’s robust agriculture and agri-tourism industries across the country.
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