Crab apples may be small and quite tart to the bite, but when
cooked their juice becomes a vintage rose pink with a
wonderful fragrance and a tart finish. These little apples
are perfect for preserving because of their high pectin
New Zealander Jason Shon Bennett hated being sick so badly
he did something about it. More than 20 years later, he has
made a career out of his journey from asthmatic to health
''guru'' as an author, inspirational speaker and researcher.
He talks to Rebecca Fox.