It’s the season for apples to shine

Buying fruits that are in season means they’ll be tastier and cheaper. At this time of year, apples fit the bill and can be prepared in a variety of ways. These apple recipes not only appeal to the senses but show how versatile this fruit really is.

Chickpea Waldorf Salad

• 1 (14-ounce) can chickpeas, drained and rinsed
• 2 ribs celery, finely chopped
• 1 medium apple, chopped into 1/4-inch chunks
• 1/2 cup red grapes, halved
• 1/4 cup diced red onion
• 1/4 cup chopped parsley
• 1/2 cup walnuts, roughly chopped
• 3 cups fresh spinach
• >> Dressing:
• 1/2 cup plain full-fat yogurt
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper

Combine dressing ingredients in a bowl. Whisk until well combined.

Place chickpeas, celery, apple, grapes, onion, parsley and walnuts in a large bowl. Stir in dressing; toss until evenly coated. Refrigerate 30 minutes or up to 5 days.

Serve salad mix over spinach. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 350 calories, 18 g total fat, 2 g saturated fat, 5 mg cholesterol, 450 mg sodium, 40 g carbohydrate, 4 g fiber, 13 g sugar, 12 g protein

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Mini Apple Rose Pies

• 4 red apples, halved, cored and thinly sliced
• Water to cover
• 1/2 cup lemon juice
• 2 sheets puff pastry, thawed
• 4 to 5 tablespoons apricot preserves
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar

Heat oven to 400 degrees.

Place apple slices into a large microwavable bowl, cover with water and add lemon juice. Microwave on high 1 to 2 minutes, until slices are pliable. Drain and pat dry.

Place a puff pastry sheet on a lightly floured pastry board; roll out to add 2 inches to the length of the pastry. Cut sheet lengthwise into 5 equal strips. Repeat with second pastry sheet.

Brush pastry strips with apricot preserves; sprinkle with cinnamon. Place 8 to 12 apple slices (peel side up) along the top third of each of the pastry strips, overlapping slightly. Fold the bottom two-thirds of the pastry up and over the apple slices — the apples should extend beyond the edge of the pastry to form the “petals” of the roses. Gently roll up each strip to make a small, muffin-shaped tart.

Place tarts into a 12-cup muffin tray. Bake 20 to 25 minutes or until pastry is crisp, golden brown and puffy, and the apples are cooked.

Cool in tray and dust with powdered sugar. Makes 10.

Approximate nutritional information, per serving: 370 calories, 19 g total fat, 2.5 g saturated fat, no cholesterol, 125 mg sodium, 48 g carbohydrate, 3 g fiber, 22 g sugar, 4 g protein

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Sweet Potato Apple Muffins

• 2-1/4 cups whole rolled oats
• 1 tablespoon chia seeds
• 1/4 cup water, divided
• 1 sweet potato, baked, skin removed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 6 tablespoons coconut oil, melted
• 3/4 cup coconut sugar
• 2 large apples, cored and chopped into 1-inch cubes

Heat oven to 400 degrees. Line a 12-cup muffin tin with paper cups.

Process rolled oats in food processor until they resemble flour. Place in large mixing bowl.

Put chia seeds in a small bowl and add 3 tablespoons water; stir to form a gel. Set aside.

Place sweet potato in food processor or blender (no need to clean out the oat flour). Add remaining water and process until smooth. Set aside.

In mixing bowl with the oat flour, add baking powder, baking soda, salt and cinnamon; mix well.

In a separate bowl, combine coconut oil, coconut sugar and chia seed gel; mix well. Mix in 1 cup sweet potato puree. Add wet ingredients to dry; stir to combine. Fold in apple chunks. Divide batter evenly among prepared muffin cups. Sprinkle with more oats and a bit of coconut sugar. Bake 15 to 20 minutes.

Muffins may be stored in an airtight container at room temperature up to 3 days. Makes 12.

Approximate nutritional information, per serving: 140 calories, 6 g total fat, 4 g saturated fat, no cholesterol, 150 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g sugar, 2 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.