Exploring the Abundance and Diversity of Apples in Poland

Apples, known as "jabłka" in Polish, hold a special place in Poland's culinary landscape and cultural heritage. With a rich variety of apple cultivars, ranging from tart to sweet, and a long tradition of apple cultivation, Poland is renowned for its apples.

Poland boasts a diverse array of apple varieties, thanks to its favorable climate, fertile soil, and centuries-old tradition of apple cultivation. From traditional heirloom varieties to modern hybrids, Polish orchards produce apples in a wide range of colors, flavors, and textures. 

Apples hold a special place in Polish culture and traditions, symbolizing abundance, hospitality, and the bounty of nature. They are a common motif in Polish folklore, literature, and art, often associated with themes of love, temptation, and the passage of time. In addition to their culinary uses, apples are also used in Polish folk remedies and traditions, believed to have medicinal properties and spiritual significance.

Some popular Polish apple varieties

Antonówka

Known for its tart flavor and crisp texture, Antonówka apples are widely used in Polish cuisine for cooking and baking. They are especially prized for their ability to retain their shape and texture when cooked, making them ideal for pies, tarts, and compotes.

Jonagold

A cross between Jonathan and Golden Delicious apples, Jonagold apples are known for their sweet-tart flavor and juicy flesh. They are popular for fresh eating, as well as for use in salads, sauces, and cider.

Ligol

With its aromatic flavor and firm, crunchy texture, Ligol apples are often enjoyed as a snack or used in salads and desserts. They have a slightly tart taste with hints of sweetness, making them versatile for both sweet and savory dishes.

Szampion

Szampion apples, also known as Champion apples, are prized for their sweet, aromatic flavor and crisp, juicy flesh. They are commonly eaten fresh but can also be used in cooking and baking, adding a deliciously sweet and fruity flavor to dishes.

Idared

Idared apples are known for their firm texture and tangy flavor with a hint of sweetness. They are commonly used in baking, as they hold their shape well when cooked, making them ideal for pies, tarts, and crisps.

Gala 

Gala apples are popular worldwide for their crisp texture and sweet, mildly aromatic flavor. They are often enjoyed fresh as a snack but can also be used in salads or cooked into sauces.

Łobówka

Also known as Lubelskie, this Polish variety is prized for its crisp, juicy flesh and sweet-tart flavor. It is often eaten fresh or used in desserts and preserves.

Golden Delicious 

Golden Delicious apples are known for their sweet flavor and firm, juicy flesh. They are versatile and can be enjoyed fresh, cooked into sauces, or baked into pies and crisps.

Spartan

Spartan apples have a sweet-tart flavor and firm, crisp texture. They are often enjoyed fresh or used in salads and desserts.

Szara Reneta 

Also known as Reinette Grise du Canada or Gray Reinette, this heritage variety is favored for its aromatic, sweet-tart flavor and firm flesh. It is often used in baking and cooking, particularly in traditional Polish desserts and preserves.

Rubin

Rubin apples are a newer variety developed in Poland, known for their deep red color, crisp texture, and sweet flavor. They are often eaten fresh or used in salads and desserts.

Culinary Uses

Apples are a versatile ingredient in Polish cuisine and are used in a wide variety of dishes, both sweet and savory

Szarlotka (Apple Pie)

Polish apple pie, or "szarlotka," is a beloved dessert made with a flaky crust and a sweet-tart filling of sliced apples, sugar, and cinnamon. It is often served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Jabłecznik (Apple Cake)

Polish apple cake, or "jabłecznik," is a moist and flavorful cake made with grated apples, spices, and sometimes nuts or raisins. It is a comforting and homely dessert, perfect for enjoying with a cup of tea or coffee.

Kisiel

Apple kisiel is a traditional Polish dessert made with apple juice, sugar, and cornstarch. It has a smooth, pudding-like texture and a sweet-tart flavor, making it a refreshing treat on a hot day.

Jabłka Pieczone (Baked Apples)

This simple yet delicious dessert features whole apples stuffed with sugar, cinnamon, and sometimes raisins or nuts, then baked until golden brown. The apples become tender and caramelized.

Rogaliki z Jabłkami (Apple Crescent Rolls)

Rogaliki z Jabłkami are crescent-shaped pastries filled with a sweet apple filling made from cooked apples, sugar, cinnamon, and sometimes raisins. The flaky pastry is rolled around the filling and baked until golden brown, resulting in a delightful treat enjoyed with a cup of tea or coffee.

Placki z Jabłkami (Apple Pancakes)

Placki z Jabłkami are thin pancakes made from a batter of flour, eggs, milk, and sugar, with grated apples mixed into the batter. The pancakes are cooked until golden brown and served warm with a dusting of powdered sugar or a drizzle of honey.

Apple Fritters (Jabłeczniki) 

These deep-fried treats consist of apple slices dipped in a sweet batter made from flour, eggs, milk, and sugar, then fried until crispy and golden. They're often served dusted with powdered sugar or drizzled with honey for a delightful indulgence.

Apple Strudel (Strucla Jabłkowa)

Though not originally Polish, apple strudel has become a beloved dessert in Poland. It features thinly sliced apples mixed with sugar, cinnamon, and sometimes raisins, wrapped in layers of flaky pastry dough and baked until golden brown. It's often served warm with a sprinkle of powdered sugar and a dollop of whipped cream.

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Homemade Apple Sauce

Applesauce is a sweet and smooth puree made from cooked apples. It's a versatile condiment or dessert that can be enjoyed on its own or used as a topping or ingredient in various dishes. 

Homemade applesauce is delicious on its own as a snack or dessert, or you can use it as a topping for pancakes, waffles, oatmeal, yogurt, or ice cream. It's also a versatile ingredient in baking recipes, such as muffins, cakes, and quick breads. 

Ingredients

- 700g apples (peeled, cored, and chopped)

- 180g water

- 60g sugar

- 20g lemon juice

- 30g cornstarch

Instructions

1. Wash, peel, core, and chop the apples into small pieces.

2. In a saucepan, combine the chopped apples, water, sugar, and lemon juice.

3. Place the saucepan over medium heat and bring the mixture to a simmer.

4. Allow the apples to simmer for about 15-20 minutes, stirring occasionally, until they are soft.

5. Mash the softened apples using a fork or blend them until smooth.

6. In a small bowl, mix the cornstarch with a little bit of water to create a slurry.

7. Stir the cornstarch slurry into the simmering applesauce mixture.

8. Continue to cook the applesauce, stirring constantly, until it thickens.

9. Once the applesauce has thickened, remove it from the heat and let it cool slightly.

10. Transfer the applesauce to a jar or container and allow it to cool completely before serving.

11. Store any leftover applesauce in an airtight container in the refrigerator for up to a week.

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Polish Potato Pancakes - Placki Ziemniaczane

Polish potato pancakes, known as "Placki ziemniaczane" in Polish, are a traditional Polish dish made from grated potatoes, flour, eggs, and seasonings. 

The grated potatoes are mixed with eggs, flour, salt, pepper, and sometimes grated onion. The mixture is then fried in oil or butter until golden brown and crispy on the outside, while remaining soft and tender on the inside. 

They are typically served hot with sour cream, applesauce, or savory toppings like goulash or sautéed mushrooms. 

Polish potato pancakes are a popular comfort food in Poland and are enjoyed as a hearty breakfast, lunch, or dinner option.

Ingredients

- 400g potatoes

- 1 egg

- 25g flour

- Salt, to taste

- Pepper, to taste

- Oil, for frying

Instructions

1. Prepare the Potatoes:

   - Peel the potatoes and grate them using a box grater or a food processor.

   - Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is important to ensure crispy pancakes.

2. Mix the Batter:

   - In a large mixing bowl, combine the grated potatoes, beaten egg, flour, salt, and pepper.

   - Stir well until all ingredients are evenly incorporated.

3. Fry the Pancakes:

   - Heat a frying pan over medium heat and add a thin layer of oil.

   - Once the oil is hot, drop spoonfuls of the potato mixture into the pan, flattening them slightly with the back of the spoon to form pancakes.

   - Fry the pancakes for 2-3 minutes on each side, or until they are golden brown and crispy.

   - Use a spatula to flip the pancakes halfway through cooking to ensure even browning.

4. Serve:

   - Transfer the cooked potato pancakes to a plate lined with paper towels to drain off any excess oil.

   - Serve the potato pancakes hot, garnished with your favorite toppings such as sour cream, applesauce, or chopped fresh herbs.

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Polish Pork in Marjoram Gravy (Wieprzowina w Sosie z Majerankiem)

This classic Polish pork dish features tender, bite-sized pieces of pork cooked in a rich, lightly thickened gravy, infused with aromatic marjoram, bay leaf, and allspice. Onions are gently sautéed with the meat and flour, creating a flavorful base for the sauce that clings to each piece of pork.

Simple, comforting, and satisfying, this dish pairs beautifully with boiled potatoes, buckwheat, barley groats, or a side of pickled cucumbers or sauerkraut. It’s a perfect example of traditional Polish home cooking: hearty, flavorful, and made with straightforward ingredients that deliver maximum taste.

Ingredients

- 300g pork, cut into bite-size pieces

- 1 onion, sliced

- 30 ml oil

- 25g flour

- 150 ml water

- 1.5 tbsp marjoram 

- salt, pepper to taste

- 1 bay leaf

- 2–3 grains all spice

Instructions

1. Heat oil in a pan. 

2. Add pork in a single layer and fry on medium-high until nicely browned on all sides.

3. Add sliced onion. Lower heat to medium and fry 5–7 minutes until soft and lightly golden.

4. Sprinkle flour evenly over the meat and onions.

5. Stir and cook 1–2 minutes until the flour loses its raw smell and turns lightly golden.

6. Gradually pour in hot water or broth, stirring constantly to avoid lumps.

7. Add bay leaf and allspice.  

8. Bring to a gentle simmer, cover partially, and cook 25–35 minutes until pork is tender and sauce thickens naturally.

9. Add salt, pepper, and marjoram last (crush it in your fingers first).

10. Simmer 2–3 more minutes, then turn off heat.

11. Serve with boiled potatoes / buckwheat or barley groats / pickled cucumber or sauerkraut on the side.

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Which Taiwanese Snacks Would Become Hits in Europe?

After living in Taiwan for a few years, I've had plenty of opportunities to introduce Taiwanese snacks to my friends and family in Poland. Every time I visit, my suitcase is packed with snacks instead of clothes. Some disappear almost instantly, while others receive confused looks and the classic polite response: "It's interesting..."

It made me wonder: which Taiwanese snacks could actually become popular in Europe, and which ones would struggle to find fans?

Of course, Europe is a huge continent with many different tastes and food traditions. I can only speak from my own experience as a Polish girl living in Taiwan and from the reactions of my family and friends back home.

Bubble Tea – Already a European Success Story

This one is easy. Bubble tea has already conquered Europe.

When I first came to Taiwan, bubble tea felt like something uniquely Taiwanese. Today, I can find bubble tea shops in many Polish cities, shopping malls, and tourist areas. Even people who have never visited Taiwan know what boba pearls are.

The variety of flavors is probably one of the reasons for its success. Whether someone likes milk tea, fruit tea, brown sugar milk, or something less sweet, there is usually an option for everyone.

Taiwan can proudly claim this victory because bubble tea may be one of the country's most successful food exports.

Pineapple Cakes

Pineapple cakes would probably do quite well in Europe.

Europeans generally enjoy cookies, biscuits, and pastries, so the concept itself is very familiar. The buttery pastry combined with sweet fruit filling feels approachable and not too exotic.

That said, my family had mixed reactions when they first tried them.

Some loved them immediately, while others felt they were a little dry. Personally, I think a lot depends on the brand. Over the years I've tasted pineapple cakes that I absolutely loved and others that I would never buy again. Some have a rich buttery crust and a flavorful filling, while others can feel dry and overly sweet.

If the best Taiwanese brands were introduced in Europe, I think pineapple cakes could become a popular gift item similar to Danish butter cookies.

Egg Rolls

Taiwanese egg rolls remind me of some wafer-based sweets that are popular in Poland.

They are light, crispy, and satisfying without being overly heavy. Their delicate texture makes them easy to enjoy with tea or coffee, which is exactly how many Europeans like to eat sweets.

I can easily imagine them becoming popular during holidays or as gifts.

The only problem might be that they are so fragile. Half of the box often arrives as crumbs after traveling in my luggage!

Taiwanese Nougat

Taiwanese nougat surprised me.

Before coming to Taiwan, I imagined nougat as something hard, sticky, and difficult to chew. Taiwanese nougat is completely different. It is softer, creamier, and often filled with nuts, dried fruit, or crackers.

I think many Europeans would enjoy it because it is not overwhelmingly sweet compared to some Western candies.

Whenever I bring good-quality Taiwanese nougat to Poland, it usually disappears very quickly.

Sweet Potato Chips and Other Vegetable Chips

Europeans love potato chips, so vegetable chips feel like a natural extension.

Sweet potato chips would probably be the easiest to introduce because sweet potatoes are already becoming more popular in Europe.

I also think Taiwanese radish chips and other vegetable-based snacks have potential. They offer something different from traditional potato chips while still providing the crunchy texture people enjoy.

Many Europeans today are interested in trying snacks that feel slightly healthier or more unique, so these products could find a market.

Taro Products

This is one category that I think Europe is seriously missing.

Taro is still relatively unknown in Poland, yet it appears everywhere in Taiwan. Taro drinks, taro cakes, taro buns, taro ice cream, taro pastries - the possibilities seem endless.

The first time I tried taro, I wasn't sure what to think. Now I genuinely enjoy its subtle sweetness and creamy texture.

In particular, I think sweet taro fillings could become a hit in Europe. They are sweet without being overwhelming and have a pleasant texture that works well in pastries and desserts.

If Europeans can fall in love with chestnut cream, I don't see why they couldn't fall in love with taro.

Sweet Popcorn Flavors

One thing that always surprises me in Taiwan is the variety of popcorn flavors.

Growing up in Poland, popcorn meant one thing: salted popcorn.

Maybe other flavors existed somewhere, but in my family we only ever ate plain salted popcorn. The same was true for most people I knew.

In Taiwan, however, I have seen all kinds of popcorn flavors, especially sweet ones. Caramel, chocolate, milk tea, strawberry, and many others.

I think some of these flavors would become popular in Europe, particularly among younger consumers. Sweet popcorn is still relatively unusual in Poland, which makes it feel novel and interesting.

What I Think Wouldn't Become Popular

Not every Taiwanese snack would be an easy success.

Some foods require an acquired taste and can be difficult for first-time visitors.

Pig Blood Cake

This is one of those foods that many Europeans struggle with before they even take the first bite. The name alone is enough to scare some people away. Although we have blood sausage and duck blood soup in Poland, I think the texture of pig blood cake is what puts many people off.

Stinky Tofu

I love stinky tofu now. In fact, I often crave it.

But I still remember my first encounter with it. The smell hit me before I even saw the stall.

Many Europeans would never get past that first impression.

Iron Eggs

The intense chewy texture and concentrated flavor can be challenging for people who are unfamiliar with them.

Century Eggs

Century eggs are another food that tends to shock newcomers.

The dark color and jelly-like appearance can be intimidating, even though the taste is much milder than many people expect.

Interestingly, I am completely used to eating century eggs now and actually enjoy them (I hate the soft tofu that comes with it).

Mala Flavor

Mala-flavored snacks might also struggle.

Taiwanese people are generally much more accustomed to spicy food than most Polish people. While there are certainly Europeans who love spicy foods, the average person in Poland eats much less chili and pepper than people in Taiwan.

The numbing sensation from Sichuan pepper is especially unusual for European palates and might take some getting used to.

My Verdict

If I had to predict which Taiwanese snacks would become successful in Europe, I would bet on the sweet ones.

Bubble tea, pineapple cakes, nougat, egg rolls, sweet potato chips, taro desserts, and flavored popcorn all have qualities that feel familiar enough for European consumers while still offering something new.

Savory snacks are a different story. Foods like stinky tofu, pig blood cake, century eggs, and iron eggs are deeply connected to local tastes and traditions. They may gain small groups of enthusiastic fans, but they are unlikely to achieve the same mainstream success.

That being said, if someone had told me years ago that I would one day happily eat stinky tofu and century eggs, I probably wouldn't have believed them.

So perhaps Europeans might surprise us too.

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