Apple

Read our guide on the health benefits of apples.

Availability

All year round, though British apples are at their best from September through to November.

Learn how to grow your own apples from the experts at Gardeners’ World.

Choose the best

Look for firm fruit, with no blemishes, bruising or wrinkles. Don't be fooled by a very shiny skin - many apples are waxed to make them look good. And don't discard an apple with dry brown patches ('scald') - it's just the result of overexposure to sunlight and won't affect the quality.

Prepare it

Eating apples can be eaten with the skin on - just wash thoroughly first. Cooking apples should have the skin removed with a paring knife or a peeler (which will take away less flesh); core by cutting them into quarters then cutting the core away or, if you want to keep them whole, by using a corer.

To prevent the flesh turning brown, brush with some lemon juice or keep in bowl of water to which some lemon juice has been added.

Store it

In a perforated bag in the fridge. For longer term storage, wrap each one in newspaper and arrange in a single layer, folded side down, in a wooden box or wicker basket, kept somewhere cool and dark. Check each one regularly to make sure they haven't gone rotten - one rotten apple will spoil the whole lot.

Cook it

Eating apples can be eaten raw and also go well with cheese or used to make a Waldorf salad.

Cooking apples are good stuffed with a filling such as dried fruits or mincemeat, dusted with sugar, dotted with butter and baked in the oven; chopped for an apple pie or crumble; thinly sliced for a classic French tarte tatin; thickly sliced and pan-fried in butter and sugar and served with ice cream; stewed to make an apple sauce for game or rich meat like pork; grated and added to muesli.

Alternatives

Try pear.