Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / Versailles, France
🔖 Certification： Organic European
🌱 About the Producer：
Mouneyrac
A fourth-generation French grower of apples, pears and other fruit - established 1928. We work with Serge and Jean-Louis Mouneyrac, the current leaders of the business. The quality of their apples and pears is second to none.
Mouneyrac is a producer specialised in apples and pears for 4 generations. Their know-how is to be selective and to control their production, while promoting their terroir and respecting good agricultural practices.
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Granny Smith, also known as Jade Apple, is an apple variety native to Australia. The variety was discovered by accident in 1868 by Australian gardening enthusiast Maria Ann Sherwood Smith in her orchard. Its English name comes from the breeder known as "Granny Smith". Academics believe that this variety may be the product of natural hybridization between the European wild apple (Malus sylvestris) and the cultivated apple (Malus domestica). If this is true, the variety should be classified as a hybrid.
The fruit is light green with spots and occasional pink markings. The flesh is crispy and juicy, with a sweet and sour taste. It is suitable for both fresh eating and cooking. Because it is not easy to oxidize and brown after slicing, it is often chosen as an ideal ingredient for making salads. It is worth noting that the texture of the fruit is harder than other green apples, which may cause chewing difficulties for people wearing dentures.
Mouneyrac is a fourth generation specialist producer of apples and pears. Their secret is selective and controlled production while celebrating the terroir and respecting good agricultural practices.
🥗 Product Recipes (English)：
About Green Apple Pectin
Green Apple Pectin 🍎 Pure Natural Pectin 🍏 Homemade Apple Jelly Recipe
Granny Smith is the apple with the highest pectin content at present, and is the most suitable green apple variety for making pectin. Red apples do not contain enough pectin and cannot form a gel. The natural pectin in apples needs enough sugar and the right pH value to form a colloid. Rock sugar is refined from granulated sugar. It is less sweet than granulated sugar, has fewer impurities and lacks the taste of the raw material sugarcane itself. It is most suitable for making pectin.
Material
- Granny Smith Green Apple 3 pcs (570 g)
- Raw Rock Sugar 150 g ( Raw Rock Sugar is not bleached and is healthier than white rock sugar )
- Lemon Juice 30 ml
- Water 900 ml
step_01
1. Wash the green apples and use a soft brush to remove the wax on the skin of the green apples. Do not peel them. Cut each green apple into 4 pieces.
step_02
2. Add green apples and water into a pot, simmer over low heat for 45 minutes to 1 hour until the green apples are soft and cooked through. The green apples must be boiled for a long time so that the pectin can be extracted. Leave 300 ml of water in the pot and remove from heat. The fire power of each stove is different. If the water evaporates too quickly and boils away, you can add some hot water as appropriate, but don't add too much.
step_03
3. Pour the green apples and water into a cotton bag, press the puree with a spoon, let it cool, tighten the cotton bag, squeeze out the apple juice rich in pectin, and squeeze out the puree as much as possible until no water comes out.
step_04
4. Crush the rock sugar and squeeze the lemon juice for later use
step_05
5. Pour the green apple juice back into the pot, add crushed rock sugar, heat until the sugar is completely dissolved, add lemon juice, simmer for 15 to 30 minutes on low heat, do not cover, until it thickens. The color of the apple juice will become darker and darker, and it will feel a bit sticky when stirred. Use a wooden spoon to scrape the pot wall. Some semi-solidified pectin will form a thin film on the surface of the apple juice, which means it is almost done. Test the solidification point, bottle it while hot, cover it after it cools down, and put it in the refrigerator.
Tips
- Pectin is liquid when warm and solidifies when placed in the refrigerator.
- The ratio of sugar to green apple cannot be reduced, otherwise it will affect the coagulation of pectin
- Must use green apple
- Green apples need to be cooked long enough for the pectin to be released.
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Granny Smith apples are light green in color. The tart flavor of these apples makes them one of the best apple varieties for cooking. They are widely used in many apple dishes such as apple pie, apple tart, apple crisp and apple cake. They are also commonly eaten raw as a table apple, and at least one company (Woodchuck Hard Cider) produces Granny Smith variety cider.
In recent years, there has been a trend in Hong Kong to use green apple pectin to make apple polyphenols. Apple polyphenols can not only prevent diseases, it also has the effect of inhibiting bad breath!
The latest research to be published in the international research journal Food Bioscience in June 2022 points out that young unripe apples contain a large amount of apple polyphenols, which not only have antioxidant, anti-inflammatory, and cardiovascular disease prevention effects, but can also change the cell morphology of three bad breath-causing microorganisms, Fusobacterium nucleatum (F. nucleatum), Porphyromonas gingivalis (P. gingivalis), and Prevotella intermedia (P. intermedia), causing their cells to undergo apoptosis and unable to break down proteins in the mouth into odorous substances, thereby achieving the effect of improving bad breath.
The polyphenol content of unripe apples is more than 10 times that of ordinary apples!
Apples are rich in various phenolic compounds, including catechins, chlorogenic acid, proanthocyanidins, etc. These polyphenol compounds in apples are collectively called apple polyphenols. Many studies have confirmed that they have health benefits such as antioxidant, anti-inflammatory, and prevention of cardiovascular disease. When harvesting apples, unripe young apples are usually removed, but although young and unripe apples seem inconspicuous and useless, the apple polyphenol content in them is actually more than 10 times that of mature apples!
Although unripe apples are not tasty and seem to have no economic value, they are surprisingly rich in biologically active ingredients. Even if they cannot be eaten directly as food, the large amount of apple polyphenols extracted has many benefits to the human body. Current research has confirmed that they have antibacterial effects on bacteria related to bad breath. Perhaps they can become the savior of bad breath, the social enemy!
A 2014 study by Washington State University tested a variety of apple varieties on the market, including Granny Smith, Fuji, Gala, Golden Delicious and Red Delicious, and found that Granny Smith green apples have the highest fiber and polyphenol content, and can help promote the growth of probiotics in the intestines and prevent obesity-related diseases and chronic inflammation. In addition, according to a Canadian study conducted as early as 2005, Science Daily cited that the antioxidant content (polyphenols, catechins, proanthocyanidins, etc.) of different apple varieties was analyzed. The research focused on eight Canadian apple varieties, including Red Delicious, Golden Delicious and Empire. The overall results found that the polyphenols content in apple peel is 5 times higher than that in apple flesh, and catechins and proanthocyanidin B2 account for the largest proportion of apple antioxidants.
They are sweet, delicate and aromatic, and are perfect for eating raw or cooked, especially in sauces.
A 2014 study by Washington State University tested a variety of apple varieties on the market, including Granny Smith, Fuji, Gala, Golden Delicious and Red Delicious, and found that Granny Smith green apples have the highest fiber and polyphenol content, and can help promote the growth of probiotics in the intestines and prevent obesity-related diseases and chronic inflammation. In addition, according to a Canadian study conducted as early as 2005, Science Daily cited that the antioxidant content (polyphenols, catechins, proanthocyanidins, etc.) of different apple varieties was analyzed. The research focused on eight Canadian apple varieties, including Red Delicious, Golden Delicious and Empire. The overall results found that the polyphenols content in apple peel is 5 times higher than that in apple flesh, and catechins and proanthocyanidin B2 account for the largest proportion of apple antioxidants.
French Fruit Gummy Candy [No Pectin Powder] ｜ Pâtes de Fruits (No Pectin)
French fruit gummy candy Pâte de Fruit is the most famous in the gummy candy family and is also one of the favorite gummy candies for children.
French fudge is a candy made from fruit puree, sugar and pectin. Fresh fruit puree is referred to as Pâte (paste) in French, so the original French name Pâte de Fruit also embeds the word "Pâte", which means that the whole fudge is made of fruit puree. A small piece of gummy candy concentrates the aroma of the entire fruit, which is incomparable to ordinary candies blended with fruit flavors.
Pectin powder extracted from fruits is the main material for solidifying French fudge. Pectin powder is usually extracted from citrus peels and is usually in the form of yellow or white powder. It has gelling, thickening and emulsifying effects. When using pectin powder, ingredients such as glucose syrup and citric acid are added.
In addition, you can make a green apple pectin separately. Boil the green apples and the peel together with water, then use a cloth bag to filter out the green apple juice full of gelatin, add lemon juice and raw sugar cane, and then boil it into a thick fruit liquid, which will naturally solidify after cooling.
Try using the characteristic of green apple pectin that it naturally solidifies after cooling as a base, pair it with fruit puree rich in natural pectin, and add agar powder to enhance solidification. You can also make chewy soft candies with different flavors. Fruits rich in natural pectin and high in acid, such as raspberries, blueberries, and passion fruit, are all good choices. Agar powder will only melt when heated to 90°C. After the soft candy solidifies, it will not melt even at room temperature. After the soft candy is removed from the mold and cut into pieces, it will not stick together, so there is no need to coat it with white sugar separately.
Handmade gummy candies made from pure fruit are rich in vitamin C and have dreamy original fruit colors, making them irresistible. It is made from the natural gum of green apples, which is completely different from jelly candy (jelly candy) made from animal gelatin. Full of natural fruity aroma, soft and chewy texture, it does not stick to your teeth and requires almost no effort to chew. It slowly melts in your mouth, and the rich and sweet fruity aroma dissolves on your taste buds. Since green apple pectin requires a certain amount of sugar to help solidify, it is not advisable to consume too much at one time and consume too much sugar.
Basic Materials
- Green Apple 470 g (about 3 pieces)
- Water 900 ml
- Raw Rock Sugar 90 g (crushed)
- Kanten 1 tsp
- Lemon Juice 30 ml ( 2 tbsp )
Raspberry flavor
Raspberries 150 g
Passion fruit flavor
Passion fruit 2 pieces
Blueberry flavor
Blueberry 125 g
practice
1. Wash the green apples, use a soft brush to remove the wax on the skin of the green apples, remove the core and stem, but do not peel them, and cut each into 4 pieces.
2. Put green apples and water into a pot, bring to a boil over high heat, then simmer over low heat for 45 minutes to 1 hour until the apples are completely soft. Remove from heat and let cool slightly. Green apple pectin must be boiled for a long time before it can be boiled out
3. Pour the green apples and water into a cotton bag, tighten the cotton bag, squeeze out the pectin-rich apple juice, and squeeze out about 300 ml of amber green apple juice. Try to squeeze out the fruit puree as much as possible until no juice comes out. If the juice exceeds 300 ml, the juice is not concentrated enough. You need to boil the puree and juice for a while to evaporate the water.
4. Add raspberries to green apple juice, blend into juice with a hand blender, filter with a mesh sieve, pour into the pot, add agar powder, raw sugar and lemon juice, mix well
5. Bring to a boil over high heat, then turn to low heat. Scoop up any foam and simmer for 15 to 20 minutes until thickened. Stir occasionally to evaporate half of the water to about 200 ml. The color of the juice will become darker and it will feel sticky when stirred. Remove from heat.
6. Pour the thick juice into a glass box to solidify. After it cools down a little, put it in the refrigerator. The solidification speed will be faster.
7. After the soft candy solidifies, it will bounce back slightly when pressed lightly with your finger. Use a knife to push the edge of the glass box to let in a little air, turn the glass box over, and the solidified soft candy will fall out as a whole. Cut it into cubes and you can enjoy it.
Tips
- Store in refrigerator for about 1 to 2 weeks
- If you don’t have agar powder, you can replace 1 teaspoon of agar powder with 2 g of shredded agar. Soak it in clean water for 10 to 20 minutes before adding it to green apple juice, wring it out and set aside. If you have a choice, the taste of agar powder is more like traditional French fudge.
- Fruits with very sour taste are more suitable for making
The difference between agar and agar
Both agar and daichai are fiber foods extracted from seaweed, but due to the influence of the growing climate and origin, daichai is inferior to agar in texture and nutrition. "Agar" is extracted from the cell walls of red algae that grows in high-latitude waters. Its main ingredients are dietary fiber, calcium and iron. It has strong water absorption, has a coagulating effect, can provide a feeling of fullness, and is considered a natural dietary fiber. Kanten can be said to be an expensive delicacy. In Japan, it is called Kanten-jelly. Due to its translucent color, it has better light transmittance than other delicacy. Japan's expensive lamb broth is made with Kanten powder.
食譜刊登於 2017 年 5 月 28 日【明報】家常便飯專欄
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