If you’re in the habit of peeling apples before you eat or cook with them, consider leaving Ambrosia apple skins on. That means you can have lovely, sweet Ambrosia apple treats that contain less refined sugar than traditional desserts.Īmbrosia apples don’t have a thick, waxy skin. It’s often as much as half what the original recipe calls for. And, we’ve discovered that when converting a dessert recipe that calls for sugar with apples, like a tart or apple butter, for example, you can use significantly less sugar when working with Ambrosia apples. We’ve tested a lot of recipes using Ambrosia apples. So, don’t sour Ambrosia’s delicious flavour with lemon.Īmbrosia apples need less sugar whether you’re eating them raw (no need to dip them in caramel!) or cooking with them. In fact, an Ambrosia WITHOUT lemon juice still browns slower than most other apples WITH lemon juice. Luckily, Ambrosia apples brown slower than other apples, so they don’t need any lemon juice to keep the flesh looking white and fresh. The lemon juice trick is a tried and true way to keep cut apples from browning. Here are 6 mistakes people make with Ambrosia apples: These unique characteristics mean that rules that apply to many other apples don’t apply to Ambrosia. They’re also naturally low in acid which means they’re slow to brown after being cut open. They’re crisp and juicy with a sweet, honeyed flavour. 6 Mistakes People Make with Ambrosia ApplesĪmbrosia apples aren’t like other apples.
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