Apple

Apple is a versatile fruit with a balance of sweet and tart flavours that work brilliantly when cooked over fire. When grilled or smoked, apples develop a deeper sweetness and a subtle smoky note that complements both savoury and sweet dishes. The heat softens the flesh while caramelising the natural sugars, making it an excellent addition to salads, glazes, or as a side to rich meats and cheeses. Its firm texture holds up well on the BBQ, especially when cut into thick slices or wedges. In BBQ contexts, apples can be used in multiple ways. You can skewer chunks alongside other vegetables or meats, or smoke whole apples slowly to infuse them with a gentle wood smoke aroma. They also make a fantastic base for fruit-based sauces or glazes, adding complexity without overwhelming the dish. When selecting apples for cooking, firmer varieties such as Bramley or Cox’s Orange Pippin are ideal as they retain shape and texture under heat. For best results, choose apples that are free from bruises or soft spots, with taut skin and a fresh aroma. Store them in a cool, dark place or in the refrigerator to maintain freshness for up to two weeks. Avoid storing apples near strong-smelling foods as they can absorb odours. Preparing apples just before cooking preserves their texture and flavour, ensuring your BBQ dishes benefit from their natural brightness and subtle acidity.