Washington produces almost 100 million boxes of apples every year – and more than half of all apples eaten in America come from our state.

Today you can find more than 20 types of apples in most local markets. Some apples are great for eating fresh, while others are best for pies or baking, and some cook into the most wonderful applesauce!

Apples ripen six to 10 times faster at room temperature than if they are refrigerated. For best storage, try keeping apples at 35 degrees to 40 degrees in the refrigerator crisper drawer, or in a cool basement if you have a whole box. Below are some great apple recipes – and a chart that tells you which apples to use when. Enjoy!

How to eat apples

Fresh:
Fuji, Gala, Golden Delicious, Red Delicious, Jonathan, Ida Red, Rome Beauty, Winesap, Honey Crisp, Pink Lady, Braeburn

Pies:
Granny Smith, Winesap, Rome Beauty, Fuji

Baked:
Rome Beauty, Gala, Winesap, Granny Smith

Applesauce:
Gravenstein, Jonagold, McIntosh, York, Rome Beauty, Winesap, Honey Crisp, Fuji

Caramel Apples:
Rome Beauty, Winesap, Granny Smith

Baked Apples
by Fiona Wolf, RD, Northwest Kidney Centers

2 firm fleshed apples (Granny Smith, Rome Beauty or Gala)
2 tablespoons raisins
2 tablespoons chopped walnuts
2 tablespoons firmly packed brown sugar
1 teaspoon grated orange peel
2 teaspoons butter (or margarine)

Core the apples. Cut a strip of peel around the top and the middle. Place the apples in a microwave safe dish. A glass loaf pan works well. Mix together the raisins, nuts, brown sugar and orange zest. Spoon the mixture into the apples, dividing evenly. Top with butter. Microwave on High for 15 minutes, or until tender. Makes two servings.

Apple Rice Salad

2 cups cooked rice, white, brown and/or wild rice--chilled
2 cups chopped apple (2 medium apples)
½ cup thinly sliced celery
2 Tablespoons shelled sunflower seeds (unsalted)
2 Tablespoons balsamic vinegar
1 Tablespoon olive oil
2 teaspoons honey
2 teaspoons brown or Dijon mustard
2 teaspoons finely-shredded orange peel
1 garlic clove, minced

Combine the chilled rice, apple, celery and sunflower seeds in a large bowl In a small bowl, stir together the remaining ingredients Pour over the rice mixture; toss gently to coat. Serve immediately, or cover and keep in the refrigerator up to 24 hours. If not serving immediately, chop and add the apple just before serving. Makes four to six servings.

Katy G. Wilkens is a department head for Northwest Kidney Center and has a master of science degree and nutritional sciences from the University of Washington. Her columns will be appearing regularly here.