Apple Profile

Blondee®

Trend-spotters have declared Blondee® the next “hot” apple!

A glowing yellow apple, Blondee® was discovered growing in an orchard on the banks of the Ohio River in 2002, making it very new as far as apples go.  It was patented shortly thereafter, and is quietly making waves in the apple business.

This apple has a smooth, almost-glowing yellow skin that is very attractive.  Its firm flesh is also crunchy, juicy and sweet with a bit of “zing.”   Blondee® is excellent for eating out of hand, and its tendency to resist browning makes it a good choice for salads and fruit trays.

Riveridge is among the first orchards in Michigan to offer Blondee®, which has a nice harvest niche in mid-September just before the Gala ripens.

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Recipes

Apple Salad with Candied Bacon and Goat Cheese

Salad Ingredients:

recipe-photo-candied-bacon-goat-cheese

  • 6 slices bacon, diced
  • 1 Tbsp. maple syrup
  • 1 Tbsp. brown sugar
  • 3 Michigan Honeycrisp or Blondee® apples, cut into 1” dices
  • 1/2 cup walnut halves, toasted
  • 4 oz. goat cheese, cubed
  • 3 cups baby arugula

Dressing Ingredients:

  • 2 Tbsp. pure maple syrup
  • 1/4 cup cider vinegar
  • 1/4 cup extra virgin olive oil

Fry bacon until crisp, then drain off most of the fat.  Add maple syrup and brown sugar to pan, cook and stir until bacon is well coated with melted sugar.  Remove from pan onto Silpat or parchment paper.

Combine remaining salad ingredients in a large bowl.

Whisk together dressing ingredients and toss with salad.  Garnish with bacon.

Apple Salad Bundles

Ingredients:

recipe-photo-apple-salad-bundles

  • 2 medium unpeeled cored Blondee® apples, chopped
  • ¾ cup (3 oz.) shredded aged provolone cheese
  • 1/3 cup cooked, drained, crumbled bacon
  • 1/3 cup toasted chopped almonds
  • 3 Tbsp. diced green onions
  • ¼ tsp. ground black pepper
  • ½ cup reduced fat mayonnaise
  • 16 mdm. to large leaves Boston lettuce
  • 2 cups reduced-calorie Caesar dressing

Combine all ingredients except lettuce leaves and Caesar dressing. Refrigerate until ready to use.

For each serving, place ¼ cup apple mixture on each of 2 lettuce leaves. Fold sides inward, then fold top and bottom of lettuce over filling. Secure each with a wooden pick.* Serve with ¼ cup Caesar dressing for dipping.

NOTE: Use 7-inch pieces of chives to secure bundles for a unique look. Blanch chives in boiling water 10 seconds. Drain, then immerse in ice water. Drain and pat dry. Tie one chive around each bundle; trim ends.