Observed on 21 October in several countries, Apple Day offers an opportunity to explore the different flavours, textures and culinary uses of apples.
Jakarta, Bhirawa – In Indonesia, 21 October is referred to by some media as Hari Apel Nasional, or National Apple Day. The occasion provides a local context for exploring the varieties and origins of apples available to Indonesian consumers.
Indonesia’s apple market combines domestic production with imported fruit. According to Statistics Indonesia (BPS), the country imported approximately 318,000 tonnes of fresh apples in 2025, valued at nearly USD 357 million.
Apple Day also provides an opportunity to explore how different apple varieties vary in flavour, texture and culinary use.
The Garden of Europe campaign, co-funded by the European Union, highlights four apple varieties originating in Poland, each with its own characteristics.
Gala apples are medium-sized, crunchy and sweet, with red skin and yellow tones. Red Jonaprince apples are larger, with deep red colouring, firm flesh, a pleasant aroma and a balanced sweet-tart flavour.
Red Delicious apples are juicy, crunchy and sweet, while Red Chief apples are recognised for their dark red skin, creamy-coloured crunchy flesh, pleasant aroma and sweetness.
These differences create opportunities in the kitchen. Sweeter apples can be enjoyed fresh or incorporated into desserts, while firmer varieties can be useful in preparations where the fruit should retain its shape.
Now in its third year, the Garden of Europe campaign promotes European apples originating in Poland and European kiwifruit originating in Greece in selected international markets, including Indonesia.
To mark Apple Day, the campaign suggests Spiced Apple Compote with Palm Sugar and Cinnamon, inspired by ingredients familiar in Indonesian cooking.Combining European apples with palm sugar, cinnamon and cloves, the recipe offers a simple way to enjoy apples in a locally inspired dessert.
Ingredients
” 2 medium European Union apples, such as firm Red Jonaprince, peeled, cored and cut into wedges
” 150 ml water
” 1-2 tablespoons palm sugar, adjusted to taste
” 1 cinnamon stick
” 2 cloves
” A squeeze of lime juice (optional)
Method
1. Place the water, palm sugar, cinnamon and cloves in a saucepan over medium heat.
2. Stir until the sugar dissolves and the mixture begins to simmer.
3. Add the apple wedges and cook for 10-15 minutes, until tender but still holding their shape.
4. Add lime juice if desired and remove from the heat.
5. Serve warm or chilled with a little of the fragrant syrup
With its combination of apples, palm sugar and spices, this Indonesian-inspired recipe shows how European apples can be incorporated into a dessert drawing on familiar Indonesian flavours.
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. [*]
