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3 delicious ways to use that fresh Okanagan fruit this summer

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!

Freezing your fruit for the future

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!

<who>Photo Credit: Contributed</who>Spread your fruit out on a flat baking sheet before freezing, allowing each piece to freeze individually before storing in freezer bags or airtight containers.

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.

Beat the heat with popsicles

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.

<who>Photo Credit: Contributed</who>Blend peaches and nectarines and add to yogurt to create a base before adding in pieces of fresh strawberries.

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!

Chef Arthur Chen’s Apple Clusters

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!

<who>Photo Credit: Contributed</who>Chef Arthur is pictured on the OAK+CRU patio, alongside his signature Apple Cluster dessert.

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.

Okanagan Apple Cluster Recipe

Makes 10 clusters

Frangipane

  • ¼ Cup of Butter
  • ⅓ Cup of Sugar
  • 1 Egg
  • ½ Cup of Almond Flour
  • ½ Tsp Salt
  • 1 ½ Tbsp All Purpose Flour
  • ½ Tsp Almond Extract (if you have it)

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.

Apple Filling

  • 4 Medium Okanagan Apples, Peeled & Diced (we love using Granny Smith!)
  • ¼ Cup Butter
  • ¼ Cup Sugar
  • ½ Cup Brown Sugar
  • ½ Tsp Cinnamon
  • ¼ Tsp Ground Nutmeg
  • ¼ Tsp Ground Clove
  • 1 Tsp Vanilla Extract
  • 1 ½ Tbsp Cornstarch
  • 3 Tbsp Water

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.

Streusel

  • ¼ Cup Rolled Oats
  • ¼ Cup Brown Sugar
  • ¼ Cup Shredded Coconut
  • ¼ Cup All Purpose Flour
  • ¼ Cup Butter

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!

<who>Photo Credit: Contributed</who>The Apple Cluster is like a mini apple pie. Yum!

A Farm to Flight fruit delight

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.


KelownaNow sponsored content is written and posted in partnership with participating businesses. While KelownaNow retains editorial control of sponsored content, the content is created in collaboration with the sponsor.


 
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