The distinctive rosy-red blush of the Pacific Rose Apple is too pretty to resist. A natural Gala/Splendour cross developed in New Zealand, this apple gets its signature pink hue from Splendour (a heritage apple variety from New Zealand) and its unique taste profile combines both parents’ flavors to refreshing, sweet and crisp perfection. These apples are grown in Washington State from October to March/April, then in New Zealand during the summer months.
It is best eaten fresh as a snack, but its delicate sweetness lends well to salads, sandwiches and desserts. Try these Pacific Rose Apple Vietnamese Summer Rolls for a light meal sometime soon!
PACIFIC ROSE APPLE VIETNAMESE SUMMER ROLLS
Recipe from www.pacificroseapple.com
Serves 6 (2 rolls each)
- 1 medium carrot
- 1 cup bean shoots
- 6 medium radishes
- 1 cup watercress, stems removed
- 24 mint leaves
- 12 basil leaves
- 1 large Pacific Rose apple
- 2 oz rice sticks (Vermicelli Asian Noodles)
- 2 tablespoons Hoisin suace
- Roughly 60 cooked, peeled shrimp
- 12 plus rice spring roll wrappers, 12 inches diameter
DIPPING SAUCE INGREDIENTS
- 1/2 cup orange juice
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon crushed red pepper
Peel and julienne carrot. Wash and pat dry bean shoots. Cut off tops and ends of radishes, wash under cold water and thinly slice. Wash and pat dry the watercress, mint and basil leaves. Core apple and cut into quarters. Slice quarters as thinly as possible. Fill a large saucepan halfway with water and place over moderate heat. When boiling, add rice sticks, reduce heat and gently boil for 3 minutes. Drain, return to saucepan and cover with cold water. Leave for 10 minutes, drain cooked rice sticks and pat dry.
Fill a dinner plate with warm water. Submerge spring roll wrapper until pliable, remove quickly to smooth surface. In center place 5 shrimp, carrot sticks, bean shoots, radishes, watercress, mint, basil, cooled rice sticks and apple slices. Fold bottom flap over filling, fold sides in and roll package away from you onto top flap and seal.
Prepare dipping sauce by mixing together orange juice, sugar, fish sauce and crushed red pepper. Stir well and pour into six small dipping bowls or one large one and share.