Apple Kanzi Premium Each
Not every apple earns the premium label. The Kanzi does. A cross between a Gala and a Braeburn, it sits in flavour territory that neither parent quite reaches on its own. Sweeter and more aromatic than a Braeburn, more complex and interesting than a Gala, with a firm dense flesh and a gentle tartness that keeps the sweetness honest and makes it genuinely compelling eating from the first bite to the last.
At its very best from late summer through autumn when fresh harvest fruit arrives from Australian orchards. February to May is your window for peak Kanzi and in this season the flavour is fully developed and the texture at its most satisfying. Available year-round from cold storage and holds beautifully, but the fresh harvest apple is always worth seeking out.
Eat it fresh where the flavour complexity can be fully appreciated. Into a lunchbox where it will be the apple that gets commented on, alongside a cheese board where its balance of sweet and tart works beautifully with aged cheddars and washed rind cheeses, sliced over a bowl of yoghurt with honey and toasted walnuts, or simply eaten out of hand when you want an apple that genuinely rewards your attention.
Look for firm dense skin with that distinctive red and yellow colouring and good weight for its size. A Kanzi should feel substantial in the hand. That density tells you everything you need to know about what is waiting inside.
Original: $1.10
-65%$1.10
$0.39
Description
Not every apple earns the premium label. The Kanzi does. A cross between a Gala and a Braeburn, it sits in flavour territory that neither parent quite reaches on its own. Sweeter and more aromatic than a Braeburn, more complex and interesting than a Gala, with a firm dense flesh and a gentle tartness that keeps the sweetness honest and makes it genuinely compelling eating from the first bite to the last.
At its very best from late summer through autumn when fresh harvest fruit arrives from Australian orchards. February to May is your window for peak Kanzi and in this season the flavour is fully developed and the texture at its most satisfying. Available year-round from cold storage and holds beautifully, but the fresh harvest apple is always worth seeking out.
Eat it fresh where the flavour complexity can be fully appreciated. Into a lunchbox where it will be the apple that gets commented on, alongside a cheese board where its balance of sweet and tart works beautifully with aged cheddars and washed rind cheeses, sliced over a bowl of yoghurt with honey and toasted walnuts, or simply eaten out of hand when you want an apple that genuinely rewards your attention.
Look for firm dense skin with that distinctive red and yellow colouring and good weight for its size. A Kanzi should feel substantial in the hand. That density tells you everything you need to know about what is waiting inside.
