■Tucked away in Thornton, there is a small orchard doing something special, presenting an old European apple to our local community. The Golden Reinette, known in Dutch as Goudreinet or Schone van Boskoop (the Beauty of the Boskoop region), isn’t the kind of apple you’ll find stacked in neat rows at the supermarket. It’s a bit rougher around the edges, often with a russeted skin, but the flavour? That’s where it wins; rich, slightly tart, and perfect for cooking, writes nutritional therapist Paula Sharp in her fortnightly column.

These apples are grown by Gerrit and Wil Kruithoed of Moutohora Estate Olive Oil. They emigrated to New Zealand in 1984, both with a strong interest in sustainable, self-sufficient living.

Gerrit studied the environment and self-sufficiency in Wales, while Wil trained as a nurse in the Netherlands. That foundation still shows in how they live and grow today.

For Wil, these apples are deeply personal. She remembers them from childhood; simple, nourishing, and part of everyday life.

“My mum used to fry them in butter with cinnamon and sugar,” she said. “We’d eat them on fresh homemade bread before I cycled 12 kilometres to school (no matter the weather.)”

It’s the kind of memory that sticks, and you can see why she wanted to bring that experience into her life here in New Zealand. The trees themselves came later.

About 25 years ago, Gerrit came across three Golden Reinette trees at a heritage tree sale at Hamilton Gardens. Knowing they were something special, he brought them home to Thornton. Since then, they’ve quietly thrived.

The Kruithoeds grow a wide range of organic/spray-free fruit and vegetables on their land, alongside olives (for their olive oil) and figs.

If you’ve been to the local Sunday Market, you’ve probably seen them there selling seasonal produce and seedlings.

This season, their Golden Reinette apples have produced an exceptionally good crop, and they’re available right now.

Golden Reinette apples have been around for centuries, believed to have originated in France before becoming popular in the Netherlands and Germany.

Gerrit places them as early as 1856 in Holland. They’re part of a group of apples known for their dense texture and full flavour, ideal for baking, stewing, or simply cooking in a pan.

They’re not bred for perfection, but they do have a longer shelf life.

Like most apples, they’re a great source of fibre, especially pectin, which supports digestion and helps keep blood sugar levels steady.

Their slightly sharp taste also points to a higher level of polyphenols, which have antioxidant and anti-inflammatory benefits.

In simple terms, they’re doing your gut, heart, and overall health a favour. And because they’re grown spray-free, you’re getting all of that without the added chemical load, something more and more people are paying attention to.

These apples really come into their own when cooked. They hold their shape, and the flavour deepens beautifully.

If you’re wanting to eat more seasonally, support local growers, or simply bring a bit more intention to what’s on your plate, this is a good place to start.

And if you’re not quite sure what your body needs right now, whether it’s better energy, digestion, or balance, this is exactly the kind of work I do.

You can learn more or get in touch at Paula Sharp Nutrition via www.paulasharpnutrition.com or email [email protected].

Dutch Apple Balls (Appelbollen)

– one of Wil’s mother recipes. Wil still makes these today.

Ingredients:
4 Golden Reinette apples (peeled, cored)
4 tsp brown sugar
1 tsp cinnamon
Sheet of puff pastry
1 egg (beaten)
Method:
Preheat oven to 200°C. Mix sugar and cinnamon. Place each apple on a square of pastry, fill the centre with the sugar mixture, then wrap the pastry around the apple, sealing well. Brush with beaten egg. Roll in a little more sugar. Bake for 25–30 minutes until golden. Serve warm.

Fried apples with cinnamon

– Wil’s childhood breakfast

Ingredients:
2–3 Golden Reinette apples (skin on and sliced)
1 tbsp butter
1 tsp cinnamon
Optional: drizzle of honey
Method:
Melt butter in a pan over medium heat. Add apples and cook gently until soft and lightly caramelised. Sprinkle with cinnamon and a touch of honey if desired. Serve on warm bread or alongside porridge.

■ The Kruithoed’s are at the Whakatane Sunday Markets and the Ohope Craft Market. Alternatively, www.moutohoraestate.co.nz or facebook.com/NZmoutohora