Salish, Aurora Golden Gala and Nicola are crisp, juicy apples that are excellent in salads and desserts or for simply eating on their own as a delicious, healthy snack. This recipe section is a compilation of our own favourites as well as great recipe ideas from our orchardists.

Check back often as we add more recipes each month. If you have your own favourite apple recipes, we’d be happy to post them!


  • 1 fennel bulb, peeled if necessary
  • 2-3 crisp sweet apples (Aurora Golden Gala)


  • 2 tbsp. apple cider vinegar
  • 3 tbsp. vegetable oil
  • I clove garlic crushed
  • I tbsp liquid honey
  • 2 tsp grainy Dijon mustard
  • 1 tsp caraway seeds
  • 1/2 tsp salt
  • 1/4 tsp black pepper


Note: We use less Dijon mustard than this recipe calls for but it can be done to taste.

Combine all dressing ingredients in a small bowl for whisking or small jar and shake vigorously. Slice end off fennel bulb and remove green shoots from top. If exterior of fennel bulb is marred or discoloured, peel it. Slice fennel and apples thinly and place in a bowl. Pour dressing over top and combine. Let stand for five minutes before serving.

Makes up to six small servings.

Our experience with this recipe has shown that the best apple variety is Aurora Golden Gala.

Note: Aurora Golden Gala is also excellent as an eating apple and is terrific cored and dried for apple chips.


  • 1 head of leaf lettuce, washed and dried
  • 2 Salish apples sliced and cored
  • 4 tbsp (60 ml) toasted walnuts
  • 3 tbsp (45 ml) dried cranberries
  • 3 oz (85 g) crumbled goat cheese


  • 1 oz (30ml) cider vinegar
  • 3 oz (90ml) extra virgin olive oil
  • 1 tbsp (15 ml) apple jelly
  • Salt and pepper to taste


To toast walnuts, place small pieces in a frying pan, turn heat to medium and cook turning often until walnuts are fragrant and lightly toasted – maximum 5 minutes. Transfer to dish and let cool.

In a salad bowl, whisk together apple cider vinegar, olive oil, apple jelly, salt and pepper. Add sliced apples and coat well with salad dressing to ensure apples do not oxidize and turn brown.

Tear lettuce leaves into bite-sized pieces and add to salad bowl. Toss with dressing and apples just prior to serving. Top the salad with toasted walnuts, cranberries and goat cheese.