Meet the queen of baking apples. This softball-sized glossy red apple is perfect for cooking — the mildly tart flavor develops when heated, and the thick bright skin and soft flesh holds its shape well.
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.