Apples make the perfect, healthy, on-the-go snack. Learn how to choose the right apple at the market, and how to keep it fresh and crunchy.
At your local grocery store or market, look for apples with shiny skin — that means they’ll be crisp and tasty. They should feel firm when you give them a gentle squeeze, and not have any bruises or punctures.
When you get them home, pop them in the refrigerator. Apples stay freshest when they are kept at about 32 degrees Fahrenheit/0 degrees Celsius.
More tips for keeping your apples fresh and crisp from our growers
Make sure to wash your apple under cool running water — no need for soap or other detergents. Scrub vigorously with your clean hands, especially near the stem and star-shaped calyx on the bottom.
What’s that waxy coating?
While still growing in the orchard, apples naturally develop a waxy coating that protects them. During the packing process, apples are washed to remove any dirt, then re-coated with a natural wax — either carnauba wax from the leaves of the palm Copernicia prunifera, or shellac, which is derived from the lac beetle, similar to honey from bees.
This natural coating protects the apple from losing moisture, flavor, and crunch, and also gives it an appealing shine similar to what you would get if you rubbed a just-picked apple on your sleeve.
Coring
Insert your corer directly into the center of the apple and twist with even pressure. Lift up to remove the core. This may be done before or after the fruit has been cut.
Peeling/paring
Use a sharp knife, and with a slight side motion, cut the peel or skin away or “strip peel” the apple in a continuing spiral.
Rings
Core and slice apples crosswise in any thickness. For half circles, halve apples from top to bottom before slicing crosswise.
Slices
Halve the apple lengthwise and remove the core. Cut lengthwise into pieces or slices.
Sticks
Remove stem and blossom end of apple and core. Cut lengthwise through the apple and place half, core side down, on the cutting board. Slice evenly lengthwise.
Chunks
Cut apple in half lengthwise and then crosswise. Remove core, cut each quarter into three or four large-sized pieces.
Tidbits
Remove the core and cut each apple into eighths. Cut each eighth into bite-size pieces or wedges.
Apples naturally oxidize after they’re sliced. While apples that turn brown are safe to eat, they don’t look and taste their freshest. An easy way to prevent or slow oxidation is by dipping sliced apples into a solution that is one part citrus juice and three parts water.