Jazz and Pacific Rose apples are produced exclusively by a small, select group of the world’s finest apple growers. One such grower is Crane and Crane out of Brewster, WA. George Crane planted his first apple trees in 1912. With its sloped hills for easy air movement, and the warm days and cool evenings that coax out the best apple color, Brewster, a small town in Eastern Washington, proved just the right spot for growing. Today, Crane Family Orchards spans about 1,000 acres, and is run by Rachel Crane, George’s great-great granddaughter.

JAZZ: With a tangy-sweet zing and vibrant crunch, Enza JAZZ™ is an all-natural fusion of Royal Gala and Braeburn. It has an exciting effervescent flavor and lasting quality that keeps you coming back for more. As ideally suited for fresh snacking as it is in salads and recipes, JAZZ™ adds a crunchy burst of tangy-sweetness that will energize any meal.

Pacific Rose: A natural Gala/Splendour cross, Pacific Rose™ gets its signature rosy-pink hue from Splendour (a heritage apple variety from New Zealand). Its unique taste profile combines both parents’ flavors to perfection. Refreshing, sweet and crisp—Pacific Rose™ is more than just good looks.

Pacific Rose apple & quinoa salad

SERVES 6    |           PREP 20 MIN           |           COOK 15 MIN

• 1-1/4 cups quinoa
• 1/2 lb sugar snap peas
• 1 red bell pepper
• 2 Pacific Rose apples
• 1 cup roasted salted cashews
• 1/4 cup olive oil
• 3 tbsp white wine vinegar
• Salt & pepper
• 2 tbsp your selection of 2 or 3 herbs

Directions:

Rinse the quinoa under cold running water for 2 or 3 minutes, then follow cooking instructions on the package. Fluff cooked quinoa with a fork and set aside. Top and tail the peas.

Bring water to a boil over medium heat in a medium saucepan. Add the peas and cook for just one minute. Strain and plunge peas into chilled water. Drain chilled peas through colander. Cut and cube red pepper. Place into a large bowl, add the peas. Cut the apples in quarters, remove the cores and cut each quarter into 3 wedges; cut each wedge into 4 pieces and add to the bowl. Toss with cashews. In a small bowl, whisk together olive oil, vinegar and salt and pepper to taste and set aside.

Finely chop the herbs. When the quinoa is cool, add to the apple mixture, toss to mix well. Add the dressing and herbs, toss and serve.

Jazz Apple Smoothie Bowl

Ingredients:

Smoothie bowl

• 2 JAZZ™ apples, cored and diced
• 1 sliced banana, frozen
• 1/2 avocado
• 1 cup chopped kale
• 1/2 cup frozen spinach
• 1 cup almond milk
• 2 tbsp honey
• 1/2 cup ice cubes

Toppings:

• 1/2 JAZZ™ apple, cored and thinly sliced
• 1 kiwi, thinly sliced
• 1 tbsp toasted shredded coconut
• 2 tsp chia seeds

Preparation:

In blender, blend apples, banana, avocado, kale, spinach, almond milk, honey and ice cubes until smooth. Divide among 4 bowls.

Top each serving with sliced apple, sliced kiwi, shredded coconut and chia seeds.