Apples

varieties_redRed Delicious

This one’s a classic – America’s favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Crunchy with a mildly sweet flavor. Reds are also great in salads. Washington apple growers have been producing the world’s best Red Delicious apples since the 1920s. They’re harvested in September and October and available throughout the year.

Flavor: Sweet, Crisp Season: Year Round


varieties_goldenGolden Delicious

It’s the all-purpose apple. Mellow and sweet, Goldens 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’re harvested in September and available all year.

Flavor: Sweet, Mellow Crisp Season: Year Round


varieties_galaGala

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.

Flavor: Sweet, Fragrant Crisp Season: Year Round


varieties_fujiFuji

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.

Flavor: Super-sweet, Crisp Season: October through August


varieties_grannyGranny Smith

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

Flavor: Tart, Hard Crisp Season: September through May


varieties_braeburnBraeburn

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. Braeburns are great for snacking and baking. Washington growers harvest the variety in September and early October. Consumers can purchase Washington Braeburns from October through July.

Flavor: Sweet, Spicy crisp Season: October through July


varieties_honey_crispHoney Crisp

Developed by the University of Minnesota, Honeycrisp has bright red and pale green outer skin and a cream colored crisp yet juicy inner flesh. With a sweet yet slightly tart flavor, this variety of apple is great for salads, baking, cooking or eating as a snack. The Honeycrisp Apple was created to grow well in cooler northern climates. It is a variety that stores well.

Flavor: Mild, honey flavor. Delicious any time Season: September through March


varieties_pink_ladyPink Lady

Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink, also known as Pink Lady, is the last apple harvested in Washington state in the late October. Crisp fall nights bring on the bight pink color that gives the apple its name. Supplies of Cripps Pink last from November through August.

Flavor: Tangy-tart, Crisp Season: November through August


varieties_cameoCameo

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 1980’s. Cameos are harvested in September and October.

Flavor: Sweet-tart, Crisp. Perfect for pies Season: November through May

Spiker_Apples-2858Rockit™ Apple

Juicy and sweet. Crunchy. This small sized apple is a cross between and Rose and a Crabapple. So tender you can eat the core. Developed in New Zealand, now being grown in Washington State.

 
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