Three Weeks Left in Ambrosia Recipe Contest

Ambrosia Apples Orchard to Table Recipe Contest has gathered entries from all across Canada.

Ambrosia apples are unique as an ingredient in recipes as they are slow to brown, have a natural sweetness, and retain their shape when baked or cooked. The main rule for the contest is that Ambrosia apples – raw or cooked – must be prominently featured in the dish.

There are four prizes from Cuisinart and Breville totaling over $1500. First prize is a Cuisinart 5.5 quart stand mixer, second prize is a Breville Juice Fountain® Elite and third prize is a Breville All in One™. There is also a People’s Choice prize of a Cuisinart 5.5 quart stand mixer.

The contest runs through to December 10 at 4 p.m. Full rules and regulations can be found online at

About Ambrosia

-  Ambrosia apples were discovered in Wilfrid and Sally Mennells’ orchard in the sun-drenched Similkameen Valley of British Columbia in the early 1990s. A chance seedling grew in a row of Jonagold apples. Commercially viable chance seedlings are extremely rare. Wilfrid Mennell named the bi-coloured apple Ambrosia, which in Greek mythology means food of the gods.

-  In 1993, with the help of the Okanagan Plant Improvement Corporation (PICO), the Mennells registered the apple and took it to market.

-  Ambrosia is a low-acid apple, which makes it easier for kids and older people to digest.

-  Ambrosia apples are grown by farmers in North America, Italy, Chile, and New Zealand.

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