FAQs

Stemilt
Question:  What does Stemilt mean?
Answer:  "Stemilt" is a Native American word for "foothills". It's also a region of rich volcanic soil nestled in the Cascade Slopes near Wenatchee, where the Mathison Family has lived and worked the Earth since 1889. Over 100 years and four generations later, Stemilt means delicious, top-quality fruit.

Wax on apples
Question:  Why is there wax on apples?
Answer:  Washington apples are known worldwide for their beauty and crunch. One of the reasons these apples are able to maintain their attractiveness and quality during transport and marketing is the thin coat of natural wax applied in the warehouse.

Freshly harvested apples have their own waxy coating that protects them from shriveling and weight loss. Apples are washed upon delivery from the fields to the packing facilities. This washing removes about half of each apple's original wax.

The natural wax added to protect Washington apples is usually carnauba or shellac. Both are approved by the U.S. Food and Drug Administration and have been used on a variety of foods for decades. These wax formulations are natural, non-petroleum based coatings.

Whether natural or applied, wax may whiten on the surface of fruits or vegetables if they have been subjected to excessive heat and/or excessive moisture. This whitening or chalky appearance is similar to that of a candy bar when you place it in the freezer.

Research has shown that apple waxing prevents moisture loss, enhances firmness retention and slows down the apple respiration rate.

In the most recent study conducted at the U.S. Department of Agriculture’s Agricultural Research Service Laboratory in Wenatchee, Wash., Red Delicious apples from Controlled Atmosphere (CA) storage were held at room temperature for eight days (duplicating how apples are treated in grocery stores). The unwaxed apples lost firmness faster than the waxed apples.

A second study showed the waxed apples also had less weight loss after eight days at room temperature. Research horticulturists from the USDA report "the use of wax on Red Delicious apples improved firmness and color, and reduced weight loss."

Other varieties of apples have also been shown to benefit from waxing. All Washington apples are thoroughly washed and rinsed before they are waxed.

According to new U.S. Food and Drug Administration rules effective May 1994, retailers must list coated produce they sell in their produce department. Apples are frequently on the list which may include up to 21 other produce items that may have wax applied to them.

Some historians report wax has been used on produce since the early 1920s, but other experts say fruits and vegetables were waxed by housewives long before that to improve storage life.

As little as one pound of waxy coating will cover approximately 160,000 pieces of fruit and vegetables, according to the United Fresh Fruit and Vegetable Association. Only a drop or two of wax is needed to give a Washington apple a shiny, protective coating and help keep the crunch to the last bite.

All applied wax is meant to be eaten along with the rest of the fruit. Many have asked how to "remove" the wax, the most common way is to peel the fruit.

All apples contain natural wax, organic apples do not have wax applied to them.

Natural Wax
Question:  I have organic apples that look and feel as if they have been waxed.  What is this?
Answer:  All apples have an inherent wax barrier called cuticular wax which prevents moisture loss, enhances firmness retention and decreases the apples respiration rate.  This cuticular wax production is higher in some varieties such as Red Delicious, Jonagold and Braeburn.  Cuticular wax is also more prominent on apples of higher maturity.  Although this wax is extremely beneficial, it can give a slight cloudiness to the finish of the apple and an oily feel to the skin.  Mother Nature is always working. 

Year-Long Apples
Question:  Why can I buy fall apples in the summer?
Answer:  Fall apple storage begins by selecting apples that meet long-term storage requirements. With Controlled Atmosphere storage technology, apples can go to sleep for almost a year and be fresh like the day they were harvested.

Storing Apples
Question:  How do I store Stemilt apples for optimum quality?
Answer:  First, shop for firm and shiny apples. Then place unwashed (until ready to use) apples in your refrigerator crisper set at 32°F.  Store apples away from other fragrant fresh produce, such as onions, in order to keep your Stemilt apples tasty, crisp and fresh.

Ripened Pears
Question:  What are ripened pears, don't they come off the tree already ripe?
Answer:  Pears do not ripen well on trees. They are harvested mature but unripe and need to be ripened after harvest. Bartlett pears change from green to yellow as they ripen. Non-Bartlett pears (Anjou, Bosc, Comice, Seckel and Forelle) do not dramatically change color as they ripen. Because pears ripen from the inside out, the best way to check for ripeness is to "check the neck for ripeness". To do this, gently press near the stem with your thumb. When it gives to gentle pressure it is ripe, juicy and ready to eat. If you wait until the pear is soft around the middle chances are it will be overripe. Volume ripening can be done at either Stemilt Growers or by the grocery chain.

Apple Harvest
Question: When do you harvest apples?
Answer: