Germany’s most popular fruit, the humble apple, is the star in many sweet and savoury dishes. This fun twist of the classic Italian Bruschetta is a prime example.
Did you know that on January 11th Germany celebrates the German Apples Day?
Initiated by the Federal Association of Fruit and Vegetable Producer Organizations (BVEO) in 2010, the idea behind the event is to promote locally grown apple varieties.
How many apples are consumed in Germany very much depends on the source you are consulting. Figures range from 9 to more than 20 kilograms per person annually. Statistics apart, there is a common agreement that no other fruit is more popular in Germany than the humble apple. While globally, apples are the second most popular fruit after bananas, according to sales figures.
When heading to a German supermarket or grocery store, you will quickly realize that in the fruit compartment, the largest space is given to apples. Typically, you can find upwards of five different varieties on the shelfs. Which seems a small selection if you consider that globally more than 7,500 varieties exist, and still over 2,000 different ones in Germany alone.
A quick introduction to apple production in Germany
Did you know that Germany is famous for its large areas of fruit orchards? You can find them nearly everywhere in Germany.
Around 70% of Germany’s fruit orchards are planted with apple trees. However, of the round about 5,000 fruit orchard farms, roughly half are small, with less than 5 hectares of plantings.
Annually, over one million tonnes of apples are harvested across Germany. Regionally, the largest and most recognized apple growing areas are found in two quite different locations, Lake Constance in the south and Altes Land in the north.
The latter is the largest and perhaps most famous apple growing region in Germany. Altes Land translates to old country and consists of an area of reclaimed marshland located just downstream from Hamburg on the southwestern shores of the Elbe River, stretching into the state of Lower Saxony around the towns of Buxtehude, Jork, and Lühe.
Meanwhile, around Lake Constance apples are grown since Roman times. The area, thanks to its mild climate, became one of the most important regions of Europe to grow apples, with many new varieties created here, including the popular Boskop and Jonagold varieties.
A world of apple recipes: From snacks to desserts, sweet and savoury
Apples are among the most versatile fruits thanks to various aromas and tastes that range from sweet to sour. This makes them perfect for simple snacks, cakes, and desserts but also hearty main dishes.
In Germany, the most popular apple recipe must be the classic apple cake, often referred to as ‘Grandma’s apple cake’. However, the list of dishes including apples either as the protagonist or ingredient adding flavour to a main course is nearly limitless.
Check out the recipes below for inspiration how to use apples in the kitchen. Not all are typical German but are equally delicious.
Sweet apple recipes
Backed Apple Maultaschen with white chocolate
Whisky spiked caramelized apple pie
Savoury apple recipes
Savoury Apple-Taleggio puff pastries
Baby chicken braised in apple cider
Appetizer or breakfast delight: This quick and easy Apple-Ricotta Bruschetta works on both occasions
This delicious apple-ricotta bruschetta with Parma ham is a unique appetizer that works well with a glass of sparkling wine. Alternatively, you can also serve it for breakfast.
Serves 4 to 5
4-5 thick slices sourdough or rye bread
1 garlic clove
2 tablespoons olive oil
2 tart apples such as Granny Smith, diced
1.5 tablespoons maple syrup
½ teaspoon chili flakes
50 ml lemon juice
zest of ½ lemon
200g g ricotta
3 slices Parma ham, in small stripes
fresh basil leaves
Preheat oven broil on high.
In a medium-size saucepan, add diced apples, maple syrup, chili flakes, lemon juice and zest and 50 ml water. Bring to a boil over medium heat. Reduce the heat and let simmer for 5 to 10 minutes until tender, then set aside.
Place the bread on an ungreased baking sheet. Drizzle the bread with olive oil and broil for 1 minute until golden brown. Flip and broil for another 30 seconds.
Let the toasted bread cool for 1-2 minutes, then gently rub with the clove.
Top the bread with a thick layer of ricotta, then add apples, Parma ham and fresh basil leaves.
Carrots and Tigers 