Description
Kanzi apples are available as replacement for Granny Smith
Kanzi apples look like a classic example of this fruit—round, medium in size, and deep red or red-yellow/red-orange overlaid on yellow. The flesh is firm, white, and fragrant, and the texture is both crunchy and slightly effervescent. Kanzi apples have a balanced sweet and tart flavor. They are especially juicy, a trait reminiscent of their Gala parent. Although Kanzis looks similar to their Jazz sibling, they have a more delicate flavor.
The Kanzi apple is a variety of Malus domestica. It is a cross between a Gala and a Braeburn apple, two varieties from New Zealand, and is related to the Jazz apple, which shares the same parents. The name Kanzi means “happy treasure” in Swahili, a name picked for marketing purposes.
Apples are low in calories, but high in important nutrients such as Vitamin C, potassium, and boron. They contain several kinds of fiber, including soluble fiber, which strengthens the cardiovascular and digestive systems, and pectin, which maintains a healthy digestive environment for good bacteria.
Kanzi apples were bred as a dessert variety, so they are best for fresh eating. Eating them straight, in salads, or cut up into fresh snacks showcases their crunchy snap. Kanzis also make good baking apples, since they keep both their shape and their juiciness after being cooked; try them in pies or tarts. They do not store particularly well, but can keep for a few weeks in the refrigerator. Kanzis pair well with white, creamy cheeses that don’t compete with the apple’s flavor. The sweetness of Kanzis also pairs well with strong cheeses such as gorgonzola, and other fruits such as figs.