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A Tru-Cape apple and sausage salad recipe.

Try this hearty salad as a perfect lunch on its own or as an accompaniment to the roasted pork recipe which will follow next week.



Serves 4-6

250g new potatoes

15ml olive oil

500g chicken chipolata sausages

200g frozen Edamame beans

1 pillow packet of wild rocket

1 large red onion, peeled and thinly sliced 

3-4 radishes, thinly sliced

3 Tru-Cape Fuji apples, cored and sliced into wedges

125ml mint leaves 

125g feta cheese, drained and cubed


100ml olive oil

60ml fresh lemon juice

5ml Dijon mustard

10ml honey

Small clove of garlic, crushed

Salt and pepper

A small handful of fresh herbs, finely chopped (lemon thyme, dill and parsley)

Boil the potatoes until tender, drain and then halve them.

Heat the olive oil in a pan and fry the sausages until cooked, drain on paper towel and cut each one in half diagonally.

Boil the Edamame beans in water for 5 minutes then drain. Remove the beans from the pod.

Put the rocket into your serving dish and arrange all the ingredients on top. 

Pour over the dressing and toss to combine. Serve immediately. 

DRESSING: Combine all the ingredients in a screw top jar and shake well to combine.

  • Ron Fabel
    2 months ago

    Please let us know where we can purchase crab apples. My wife, Shirley, wishes to make crab apple jelly.

    • Brian Berkman
      2 months ago

      Crab apples are mostly likely to be found in a friend’s garden. Using Granny Smith should have the same result.

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    Tru-Cape markets a wide range of apple and pear varietals. We constantly look at expanding our range, and have included fruit and vegetables, like cherries and potatoes, to offer greater value to our growing shareholders.