Apple Harvest

The 2008 Apple Harvest is now officially underway! Apples can be used in a variety of dishes from salads to dessert. Here are some selection and handling tips as well as a review of some of the common apple varieties and when they are harvested. Information courtesy of the U.S. Apple Association.

Selection and Handling Tips
To maximize your apple-eating experience, follow these simple tips for selecting, handling, storing and preparing apples:

Select apples that are bruise-free, and handle them gently to prevent bruising.

Select apples that are firm to the touch, for the best flavor and crunchiness.

Store apples in the refrigerator to slow ripening and maintain flavor.

Store apples away from strong-smelling foods, to prevent them from absorbing unpleasant odors.

Coat apple slices and dices in a mixture of one part lemon juice to three parts water - or in vitamin C-fortified 100% apple juice - to retard browning.

Apple Varieties
Red Delicious
America's favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Crunchy with a mildly sweet flavor, they are also great in salads. Washington apple growers have been producing the world's best Red Delicious apples since the 1920s. The are harvested in September and October and available throughout the year.

Golden Delicious
The all-purpose apple. Mellow and sweet, they are great for eating out of hand, baking and salads. In salads and other dishes, their flesh stays white longer than other apples. The dry, warm climate of Eastern Washington is perfect for this delicate yellow beauty. They are harvested in September and available all year.

Gala
Pinkish-orange stripes over a yellow background are the signature of this crisp, aromatically-sweet, snappy apple. Galas have gained popularity among consumers in the past 15 years. Snacking and salads are primary uses. Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May.

Fuji
This immensely flavorful, new variety was introduced to the U.S. from Japan in the 1980s, but now the U.S. produces more Fujis than Japan. Each year, this big, super-sweet, crisp apple gains new fans. The Fuji holds its texture when baked. It's known for its hard texture and syrupy sweetness. It's also excellent for baking and salads. Washington's cool weather in the late fall helps develop its reddish-pink color and superb flavor. Fujis are harvested in October and can be purchased October to August.

Granny Smith
Green, extremely tart, crisp, juicy and versatile, they're available year-round. Grannies are a favorite of pie-bakers. They're also excellent for snacking and salads. Warm days and cool summer nights ensure crunch and flavor for October harvest.

Braeburn
This apple's rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. They are great for snacking and baking. Washington growers harvest the variety in September and early October and can be purchased from October through July.

Jonagold
This juicy, orange-tinted apple has a tangy-sweet flavor. They're excellent for fresh eating, cooking and makes a great pie. Washington's warm dry summer and cool fall ensure that the delicate flavor develops fully for September harvest. Jonagolds are stocked from September through April.

Pink Lady®
Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Pink Lady is the last apple harvested in Washington state in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Pink Lady last from November to August.

Cameo®
Sweet with a zingy crunch, Cameo® holds its texture for long periods. Look for the variety's characteristic white spots on the skin. The variety was discovered as a chance seedling in a Washington state orchard in the 1980s. Cameos® are harvested in September and October. Available October to August.