Fascinating Facts About NC Apples

(Updated: Oct. 8, 2026, 10:44 a.m.)

According to the North Carolina Apple Growers Association, there are over 200 commercial operations with 9,000 bearing acres of apple orchards producing 4 million bushels yearly, ranking our state regularly in the top ten producers of apples in the United States, currently ranking 7th.

Four primary varieties of apples make up the bulk of the production in North Carolina: Red Delicious, Golden Delicious, Rome Beauty, and Galas. They are mostly produced in four counties: Henderson, Haywood, Wilkes, and Cleveland.

Turns out, an “apple a day keeps the doctor away” is so true. Apples are known for their nutrition. They are high in polyphenols, which function as antioxidants. These polyphenols are found in both the skin of the apples as well as in the juicy inside. To get the greatest number of benefits, be sure to eat the skin of the apple.

All of these benefits mean that apples may reduce the effects of asthma and Alzheimer's disease while assisting with weight management, bone health, pulmonary function, and gastrointestinal protection.

For more “fascinating facts” about apples, check out the North Carolina Apple Growers Association webpage.

While we don’t grow a lot of apples here in Eastern North Carolina, we do grow them in our state. Here are some places where you can enjoy picking your own apples.

Along with your favorite apple pie, try these tasty, healthy apple recipes!

Apple Smoothie

Servings: 2 small smoothies

Nutrition per serving: 210 calories | 38g carbohydrates | 4g fat | 5g fiber | 8.5g protein

Ingredients

  • 2 cups fresh apple chunks
  • 1 ripe banana, frozen or fresh
  • ½ cup Greek yogurt
  • ¼ cup milk, almond milk, or oat milk
  • 8 ice cubes
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Optional: ½ teaspoon honey or maple syrup

Directions

  1. Chop the apple into chunks.
  2. Place all ingredients in a blender, breaking the banana into pieces.
  3. Blend until creamy and frothy, stopping to scrape down the sides as necessary.
  4. Garnish with an apple slice.
  5. Serve immediately or store in a covered jar in the refrigerator for up to 1 day.

Fall Apple Slaw

Servings: 6

Nutrition per serving: 210 calories | 14g fat | 20g carbohydrates | 4g fiber | 2g protein

Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 2 tart apples, thinly sliced
  • 1 cup shredded carrots
  • 2 green onions, thinly sliced
  • ½ teaspoon salt, divided
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons granulated sugar or honey
  • ½ cup mayonnaise
  • 1 tablespoon poppy seeds

Directions

  1. Prepare the cabbage, apples, carrots, and green onions. Combine in a large bowl.
  2. Sprinkle with ¼ teaspoon salt and stir.
  3. In a medium bowl, whisk together the apple cider vinegar, Dijon mustard, sugar or honey, mayonnaise, poppy seeds, and remaining ¼ teaspoon salt until smooth.
  4. Pour the dressing over the vegetables and stir to combine.
  5. Serve immediately or refrigerate for up to 4 days.

Fall Apple Gratin

Servings: 6

Nutrition per serving: 200 calories | 10g fat | 22g carbohydrates | 3g fiber | 8g protein

Nutrition will vary depending on the root vegetables used.

Ingredients

  • 2 tablespoons butter, plus extra for greasing the dish
  • 2 cloves garlic, minced
  • 1½ cups whole milk
  • ½ pound tart apples, cut into ⅛-inch slices
  • ½ pound root vegetables, peeled and cut into ⅛-inch slices (carrots, turnips, rutabaga, or butternut squash)
  • 1 cup sliced shallots
  • 2 teaspoons chopped fresh thyme
  • Salt and pepper, to taste
  • ½ pound turnips, peeled and cut into ⅛-inch slices (or substitute another desired root vegetable)
  • ¾ cup Gruyère cheese, grated

Directions

  1. Preheat the oven to 375°F. Lightly butter a 9-inch square baking dish.
  2. Melt the butter in a saucepan over medium heat.
  3. Add the shallots and cook until soft, about 7 minutes.
  4. Stir in the garlic and thyme. Cook until fragrant, about 2 minutes.
  5. Pour in the milk and bring to a simmer.
  6. Remove from heat and season with salt and pepper.
  7. Layer the apple, turnip, and root vegetable slices in the prepared baking dish, seasoning each layer with salt and pepper.
  8. Pour the warm milk mixture over the top and sprinkle with grated Gruyère cheese.
  9. Bake until the root vegetables are tender and the top is golden brown, about 45 minutes.

Old Fashioned Apple Crisp

Servings: 8

Nutrition per serving: 304 calories | 58g carbohydrates | 2g protein | 8g fat | 3g fiber

Ingredients

For the Fruit

  • 4 apples, thinly sliced (about 6 cups)
  • ¼ cup light brown sugar
  • ½ teaspoon cinnamon

For the Topping

  • ½ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ⅔ cup light brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅓ cup softened butter

Directions

  1. Preheat the oven to 375°F. Grease a small baking dish with butter. An 8-, 9-, or 10-inch pan will work.
  2. Place the sliced apples in the baking dish.
  3. Sprinkle with ¼ cup brown sugar and ½ teaspoon cinnamon. Toss to combine.
  4. In a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt for the topping.
  5. Add the softened butter and blend with a fork until the mixture is crumbly.
  6. Sprinkle the topping evenly over the apples.
  7. Bake for 30–32 minutes, until the topping is golden brown and the apples are tender.
  8. Serve with ice cream or whipped cream.

Chicken Quesadillas and Apple Salsa

Servings: 2

Nutrition per serving: 410 calories | 18g fat | 41g carbohydrates | 4g fiber | 22g protein

Ingredients

  • 1 apple, cored and chopped
  • 1 teaspoon local honey
  • Salt, to taste
  • 2 flour tortillas, or low-carb tortillas
  • ½ cup sharp cheddar cheese, shredded
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped red onion
  • Butter, for the pan
  • ½ cup cooked and shredded chicken or turkey
  • Handful of baby spinach

Directions

  1. In a small bowl, combine the chopped apple, lemon juice, honey, red onion, and salt. Set aside.
  2. Heat a large skillet over medium heat. Melt a little butter in the pan.
  3. Place one tortilla in the skillet and sprinkle evenly with the cooked chicken, shredded cheese, and baby spinach.
  4. Place the remaining tortilla on top.
  5. Cook until the cheese begins to melt and the bottom tortilla is golden brown, about 2–3 minutes.
  6. Carefully flip the quesadilla and continue cooking until the cheese is completely melted and the other tortilla is golden brown, another 2–3 minutes.
  7. Remove from the skillet and allow to cool for 2 minutes.
  8. Cut into wedges and serve with the apple salsa.

Caramel Apple Snickers Salad

Servings: 20

Nutrition per serving: 93 calories | 19g carbohydrates | 1g protein | 1g fat | 1g fiber

Ingredients

  • 10 full-sized Snickers bars
  • 4 medium Granny Smith apples
  • 1 (5.1-ounce) box vanilla instant pudding mix
  • ½ cup milk
  • 1 (16-ounce) container Cool Whip
  • ¼ cup caramel sauce

Directions

  1. In a medium bowl, mix together the instant pudding mix, milk, and Cool Whip until well combined.
  2. Dice the Snickers bars into small pieces and chop the apples into chunks.
  3. Fold the candy pieces and chopped apples into the pudding and whipped topping mixture.
  4. Drizzle the caramel sauce over the top.
  5. Garnish with a few additional apple pieces and Snickers pieces.
  6. Chill in the refrigerator for a few hours before serving.
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