When you buy apples in the supermarket or fruit shop, look for apples with shiny skin – this means they will be crisp and tasty. The apples should not have any bruises or punctures on their surface. The fruit should feel firm when you gently squeeze them.

When you get them home, put them in a food container immediately and put them in the refrigerator. Apples stay freshest at about 0 degrees Celsius. Remember to store apples separately, not with other fruits.

Before you taste them

Make sure to wash the apples under cool running water – no soap or other detergents are needed. Scrub vigorously with clean hands, especially near the stem and the star-shaped calyx at the bottom.

What is the waxy coating?

While still growing in the orchard, apples naturally develop a waxy coating to protect them. During the packaging process, the apples are washed to remove any dirt and then re-coated with natural wax – carnauba wax from palm leaves, or shellac from lac beetles, similar to honey from bees.

This natural coating helps the apple retain moisture, flavor, and crunch, and gives it an attractive sheen, like rubbing a freshly picked apple on your sleeve.

How to cut an apple

Coring

Insert the corer directly into the center of the apple and twist with even pressure. Lift the corer to remove the core. This step can be done before or after cutting the fruit.

Peeling/Peeling

Using a sharp knife, gently cut away the peel in sideways motions, or “peel” the apple in a continuous spiral motion.

Ringing

Core the apple and cut into slices of any thickness. Halve the apple before slicing crosswise to get half-ring slices.

Slicing

Cut the apple in half lengthwise and remove the core. Cut into small or large slices lengthwise.

Striping

Remove the core and stem from the apple. Cut the apple lengthwise and place one half on the cutting board with the core facing down. Slice evenly lengthwise.

Chunking

Cut the apple in half lengthwise and then in half crosswise. Remove the core and cut each quarter apple into three to four large chunks.

Scalloping

Core the apple and cut into eight quarters. Cut each quarter into bite-sized chunks or scallops.

How to Prevent Sliced ​​Apples from Browning

Apples naturally oxidize after slicing. While browned apples are safe to eat, they won’t look or taste their freshest. An easy way to prevent or slow oxidation is to soak the sliced ​​apples in a solution of ¼ citrus juice and ¾ water.