Imagine a large, juicy red apple that’s explosively crunchy and bursting with plenty of sweetness. Add a bit of tang. Now imagine it’s real. A dream apple so good it’s out of this world.
Baking
Charcuterie Boards
cooking
Salads
Snacking
Dark red skin scattered with bright lenticels like stars in the night sky
Look for apples with shiny skin — they will be crisper and tastier than dull apples. They should feel firm when you give them a gentle squeeze, and not have any bruises or punctures.
Apples naturally oxidize (aka turn brown) after they’re sliced and exposed to air. They are still safe to eat! But don’t look or taste as fresh. You can keep the brown at bay by dipping or spraying slices with a 3:1 water and citrus mixture.
Rinse them under cool running water while scrubbing vigorously with your clean hands. Pay special attention to the top near the stem and the bottom near the calyx (the little dimple on the bottom).
Some Washington apples are known as "club" or "proprietary" varieties. Club varieties are patented and trademarked, and sold exclusively by specific companies.