From Orchard to Table: The Journey of Dutoit Apples

Behind every Dutoit apple is a seamless system of care, technology, and scale. Although the harvest wrapped up in May, our teams are still at work in packhouses across Ceres, Paarl, the Langkloof, and beyond, ensuring every apple meets the highest standards before reaching local and international markets.

Dutoit grows 11 apple varieties, each nurtured in the cool, high valleys of the Western and Eastern Cape. After harvest, the fruit and vegetables are packed with the support of advanced technology that ensures quality and efficiency throughout the process.. High-speed cameras capture up to 80 images per apple in seconds to check colour, size, and integrity, while infrared tech is being explored to detect internal quality without damaging the fruit. Smart storage facilities keep apples crisp and fresh for up to nine months, thanks to carefully controlled oxygen and temperature profiles tailored to each variety.

Now in stores, Dutoit’s seasonal apples are ready to be celebrated in your kitchen. 

To showcase their versatility, here are two recipes, developed for Dutoit by Christine Capendale that highlight both the sweet and savoury side of this year’s harvest.

Apple and Hazelnut Cake with Sticky Toffee Drizzle

Serves 10

A rich and nutty cake made with Dutoit Golden Delicious apples, balanced by a luscious sticky toffee drizzle. Perfect for sharing with family and friends.

 

Ingredients

 Cake

• 180 g butter, at room temperature

• 150 g soft brown sugar

• 2 eggs

• 100 g ground hazelnuts

• 50 g ground almonds

• 90 g cake flour

• 10 ml baking powder

• 2 ml salt

• Grated nutmeg, to taste

• 60 ml yoghurt
  3 Dutoit Golden Delicious Apples (2 grated, 1 finely chopped)

• 60 ml sultanas, soaked in 80 ml orange juice for 1 hour, drained

Topping

• 20 ml soft brown sugar

• 20 g chopped hazelnuts

Toffee Sauce

• 120 g butter

• 160 g brown sugar

• 180 ml cream

• 5 ml vanilla

Method

1. Preheat oven to 170°C. Grease and line a 24 cm springform cake tin.

2. Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.

3. In a separate bowl, combine hazelnuts, almonds, flour, baking powder, salt, and nutmeg. Fold into the butter mixture with yoghurt.

4. Stir in apples and drained sultanas.

5. Spoon into the tin, sprinkle with topping, and bake for ±45 minutes until a skewer comes out clean. Cool for 10 minutes.

6. Drizzle with warm toffee sauce (save the rest for serving).

Toffee Sauce: Simmer butter, sugar, and cream until slightly thickened (±5 minutes). Stir in vanilla.

 

Serving Suggestion: With whipped yoghurt or crème fraîche and extra toffee sauce.

 

Cider Braised Chicken with Apples and Shallots

Serves 4

This hearty dish pairs succulent chicken with roasted Dutoit Royal Gala apples and shallots, all enhanced by a cider and mustard cream sauce.

 

Ingredients

• 4 free-range chicken leg quarters

• Salt and black pepper, to taste

• 2.5 ml cayenne pepper

• 5 ml paprika

• 10 ml mixed herbs

• 10 ml garlic and herb seasoning

• 25 ml olive oil

• 6 Dutoit Shallots, peeled and halved
  3 Dutoit Royal Gala Apples, sliced thickly

• 4 fresh thyme sprigs

• 150 ml chicken stock

• 150 ml apple cider (alcohol-free optional)

• 60 ml cream

• 15 ml Dijon mustard

Method

1. Preheat oven to 180°C.

2. Place Dutoit Shallots and apple slices on a lined tray, drizzle with olive oil, season, and roast for 15 minutes until lightly charred.

3. Season chicken, rub with spices. Brown in an ovenproof pan for ±4 minutes per side.

4. Add stock, cider, and thyme. Roast for 15 minutes.

5. Mix mustard with cream, pour over chicken, then add apples and shallots. Roast another 10 minutes until golden and cooked through.

Serving Suggestion: Serve with creamy mashed potatoes or crusty bread to soak up the sauce.