Give Greek Tzatziki A Fall Twist By Adding This Seasonal Fruit

If you've ever visited Greece, you've likely noticed just how proud Greeks are of their food. Can you blame them? There are plenty of Greek foods everyone should try at least once: a rich, savory beef moussaka, a juicy, smoky, beautifully seasoned souvlaki fresh off the grill, or the crispy, melt-in-your-mouth soft gyro, for example. There's one thing that brings all of these Greek classics together: tangy, creamy, refreshing tzatziki.

Thick, cool, and wonderfully balanced, traditional tzatziki — an exceptional combo of Greek yogurt, cucumber, garlic, olive oil, and fresh herbs — is hard to beat. Adding shredded apples might change your mind, though. Apples are in season in the fall, and yes, we're perfectly aware that adding them to tzatziki might offend a few Greek food purists, but hear us out. This simple twist makes more sense than you might think.

The first thing to consider is that apples are naturally sweet, and help balance Greek yogurt's sour tang. Plus, their crisp texture adds an extra layer of crunch. What's more, their freshness and juiciness beautifully complements the cucumber and helps mellow the garlic's sharpness. The best part is you don't even have to make any major changes to the original recipe, you just have to grate some fresh apple and mix it into your tzatziki.

While tzatziki is incredibly easy to make, choosing the right apple variety is an important first step. Crisp, tart Granny Smiths are well suited since their acidity pairs well with the yogurt's richness. However, Granny Smiths are not the only green variety of apples; Rhode Island Greening is another worth considering, as are Autumn Glorys because of their natural sweetness, crisp texture, and hints of caramel and cinnamon. For a sweeter tzatziki, go for Honeycrisp or Pink Lady apples instead.

Once you choose your apple variety, give the fruit a thorough wash under cold water, then grate it using the large holes of a box grater. You can leave the skin on for extra color and texture, or peel it if you prefer a smoother dip. If you decide to remove the skin, don't throw it away – turn apple peels into the perfect salad topping. Given that apples are about 86% water, grating them can release a significant amount of liquid, so squeeze the shreds to get rid of the extra moisture before combining them with the rest of the ingredients. Repeat the step with the grated cucumber to keep your tzatziki from turning into a watery mess. Alternatively, for a crunchier bite, dice the apples into small cubes, drizzle some lemon juice over them to prevent browning, then add them to the sauce. Just like that, your apple tzatziki is ready to serve.