Unique NW Cuisine: Apples

Though eating apples has quite famously gotten people in trouble, don’t be deterred. Washington’s state fruit is actually very good for you, as goes the clichéd phrase, “an apple a day keeps the doctor away.” Apples are full of fiber, easily digestible, and are even thought to help lower cholesterol and the risk of heart disease. Plus, they are just plain delicious. It’s no coincidence that the most popular variety earned the name Red Delicious.

With over 175,000 acres of orchards in Central and Eastern Washington, apples are the largest agricultural product grown in the state. The available irrigation and long growing season of the Wenatchee-Okanogan corridor and the Yakima Valley help produce most of the apples in the state. Washington’s climate is particularly good for growing healthy apples. Cold winters allow trees enough rest to produce fruit; warm, dry summers keep fungus at bay. During the annual harvest lasting from August to November each year, 10 to 12 billion apples are handpicked.

Washington apples make up 60% of apple sales within the United States. In addition, Washington exports 30% of its harvest around the world, particularly to Mexico and Canada. Currently the United States is second only to China in the world’s apple production. Since 1937, the Washington Apple Commission has worked in other countries to promote sales of fresh apples instead of processed apples like juice or sauce. Red Delicious apples are exported the most, but Braeburn, Fuji, and Granny Smith varieties are also popular.

Most of the apples grown in the United States were brought over from England during colonial times. Nine varieties—including Braeburn, Fuji, and the native Cameo—are very common in Washington. Others kinds like Jonagold are also grown, but to a lesser extent. Despite the short harvest period for each variety, controlled atmosphere storage keeps them fresh for sales later in the year. Granny Smith, Red Delicious, and Golden Delicious are available year round. Other varieties are commonly sold between October and August. Thanks to the great climate, all are available organic, so head down to your local farmer’s market for the freshest crops.

Interesting Facts
*The Cameo variety was discovered by accident on an orchard in Dryden, Washington in 1987. It is thought to be a cross between Red and Golden Delicious.

*The world’s largest apple was documented at around 4 pounds.

*Apples inspire evil in stories from many cultures, from the golden apple of discord in Greek mythology to Snow White’s poison apple.

*Apple seeds contain trace amounts of cyanide, but you would have to eat massive quantities to be affected.

Apple Recipes
Apples are great in just about anything, from salads to sandwiches to pies. Granny Smith and Golden Delicious are popular choices for apple pie. For a fresh take on a sandwich, try adding sliced apples of your choice to turkey and brie. If you are going to slice up apples in a fruit salad, be sure to spritz them with lemon juice to keep them from turning brown too quickly. Here are some recipes to try, courtesy of the Washington Apple Commission.

Classic Apple Pie
Serves 8
Ingredients
Pastry for two-crust 9-inch pie
6 Golden Delicious apples, peeled, cored, and thinly sliced
1/4 cup sugar
2 tablespoon flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
2 tablespoons butter or margarine
Cream or whole milk

Directions
1) Heat oven to 425 degrees F. Line a 9-inch pie pan with half the pastry. In large bowl, combine apples, sugar, flour, vanilla, cinnamon, ginger, and mace; toss well to blend. Transfer apple mixture to pastry-lined pie pan and dot with butter.

2) Cover apple filling with remaining pastry; pinch together edges of bottom and top crust to seal. Brush top crust with cream or milk; cut several slits to vent steam. Bake 20 minutes. Reduce oven heat to 375 degrees F and bake 30 to 35 minutes or until apples are tender.

Apple, Cheese and Walnut Salad
Serves 6
Ingredients
Salad:
8 cups torn mixed salad greens
2 medium Fuji apples, halved, cored and sliced 1/8-inch thick
1/3 cup crumbled blue cheese
1/4 cup coarsely chopped toasted walnuts
Vinaigrette:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon-style mustard
1 clove garlic, crushed
Fresh ground black pepper, to taste

Directions
1) In large bowl, combine salad greens and apple slices. Add vinaigrette to salad; toss gently to coat. Arrange salad on large platter; sprinkle with cheese and walnuts.

2) In small bowl, whisk together ingredients; set aside.