The flames are high, the tongs are ready, and this year’s Nyama Battle has a juicy twist. Tru-Cape, South Africa’s go-to name in apples and pears, has jumped onto the braai bandwagon, proving that fruit isn’t just for dessert.
Teaming up with Mzansi’s hottest live-fire cooking showdown, Tru-Cape has been shaking up the shisanyama scene, bringing apples and pears centre stage in savoury dishes that sizzle with flavour.
According to Tru-Cape’s managing director, Roelf Pienaar, apples and pears are now being reimagined as essential ingredients in savoury dishes. As sponsors of Nyama Battle, a food show on e-tv every Sunday, Tru-Cape is challenging local chefs and home cooks to see their fruit in a new light: grilled, spiced, smoked, and sauced.
“Tru-Cape is thrilled to be part of an event that celebrates innovation, culture, and flavour. Our apples and pears are grown with care by South African farmers, and it’s exciting to see them reinvented in chutneys, sauces, and grilled pairings in ways that surprise and delight,” said Pienaar.
Related stories
- Honouring roots: Tru-Cape marks SA’s 363-year apple legacy
- SA apple and pear exports soar, gearing up for fruitful season
A fresh take on local flavours
From smoky apple skewers to tangy chutneys and even an apple-based “tzanini”, a fruity spin on the classic tzatziki, contestants have enthusiastically embraced the challenge. Pienaar noted that the natural sweetness and acidity of Tru-Cape’s fruit have proven to be the perfect complement to bold meats and braai staples.
In a recent episode, contestants were tasked with smoking various meats and pairing them with sides that included Tru-Cape apple chutney. Contestant Nombini Dingela shared her take on the challenge: “I had to create a Tru-Cape apple chutney, to which I added a hint of smoked paprika, and the apples looked so fresh, I ended up grabbing more than I needed It didn’t hurt that the judges liked my chutney because of the great flavour (Chef Keegan even called it a winner) – inspiring me to experiment more with apples in the future.”
Finalist Gershwin Gordon also wowed the judges with his chutney, made using Granny Smith apples. “Tru-Cape apples bring a natural sweetness and crisp texture to any dish, making them perfect for both sweet and savoury creations. Their balance of tartness and sweetness allows them to be baked, caramelised, or added fresh for a refreshing crunch,” he shared.
Gordon encouraged home cooks to complement the natural sweetness of apples with bold spices such as cinnamon or rosemary. Roasting or pickling the fruit can unlock distinctive flavours, Gordon shared, while apples can be used creatively in salads, chutneys, or as a flavourful addition to savoury meals like pork or chicken.
A celebration of heritage and innovation
For Tru-Cape, the sponsorship goes beyond the plate. It’s about celebrating South African produce and the creative ways it can shape the nation’s cuisine.
Conrad Fick, Tru-Cape’s marketing director, said: “South African cuisine is dynamic and diverse, just like our produce. Whether you’re grilling, roasting, or stewing, apples and pears bring depth, freshness, and a local twist to the plate.”
As Nyama Battle comes to an end this Sunday, one thing is clear: the future of South African cooking might just be a little sweeter and crispier thanks to apples and pears.
READ NEXT: Drought, rain, disease: Sheep farmers battle climate extremes
Sign up for Mzansi Today: Your daily take on the news and happenings from the agriculture value chain.
