Foods & cuts · Apple
Halved apples
Halved or cut into thick rings, cored, cut face down. The firmest fruit in the catalogue and the least likely to collapse.
What it is
- Form
- Cut fruit
- Typical weight
- 70–130 g
- Typical thickness
- 30–45 mm
- Cut
- Not a cut of anything
Why it behaves as it does
The structural opposite of a fig. An apple is firm, comparatively low in sugar for a fruit and has no soft cavity for its middle to give way into once the core is out, so it tolerates a longer time on the grate than anything else in the fruit set and can be turned more than once. That patience is necessary, because the flesh has to soften enough to be worth eating rather than merely marked — an apple taken off as early as a fig would be is raw and hot. Cooking varieties break down to a purée and eating varieties hold their shape; that is a real fork in the outcome and it is a decision made at the shop. No duration is published.
When is it done?
Food-safety endpoint
BBQHQ holds no food-safety rule for this food. We are not showing you another jurisdiction’s figure in its place — check your national food-safety authority.
When it goes wrong
- Burnt outside, underdone inside
- Grilled fruit scorched or collapsed — 2 distinguishable causes.
- It stuck to the grate
- Grilled fruit scorched or collapsed — 2 distinguishable causes.
- It fell apart
- Grilled fruit scorched or collapsed — 2 distinguishable causes.
Afterwards
Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to halved apples, and BBQHQ does not invent a distinction they do not make.
What we don't know about this
No published barbecue cooking time has been found for this food. The sources that cover it describe how to prepare it or how to keep it safe, not how long it takes over fire.
What we know we’re missing records what was searched for each of these, and what would settle it.