Apple

How to store Apple

Apples are best stored in a cool, dry spot. Avoid storing them in direct sunlight or in a damp area, as this will cause them to spoil more quickly. If you'll be eating them within two to three days, they'll be fine at room temperature, but if you need them to last longer, it's best to keep them in the fridge.

For long-term storage, apples keep best at temperatures between 0°C and 4°C with humidity levels around 80-90 percent. To prevent spoilage, wrapping each apple individually in paper helps slow down ethylene-induced ripening. If you have a large number of apples to store, a cool cellar or dedicated fridge drawer works well.

If you've got a lot of apples to use up, they can very easily be made up into a compote or purée which can be frozen and used as required, or preserved as a chutney. Apples also freeze well—slice or cut them into chunks, then freeze on a tray before transferring to a freezer bag for a ready-made supply, perfect for smoothies or baking.

Prep & Cooking tips

Whether cooking or eating, its worth giving apples a quick wash under water before using. You can then use a sharp knife or apple corer to remove the core and seeds. Once cut they will begin to brown, so toss sliced apples in lemon juice or acidulated water if not using them straight away.

If you're planning to cook with your apples, its worth checking which variety to use. For example, for baking, you want a firmer apple like Granny Smith, or even cooking apples so it retains some of its texture once cooked.

Apples are great in both sweet and savoury dishes, so don't be afraid to experiment. Try adding apples to salads, casseroles or soups.

Easy ideas

1. Salad

Raw apple will always add a nice sharp, crisp addition to a salad. Slice them, dice them or cut into neat matchsticks or wedges, the shape is up to you. Try a simple salad of fennel, apple and walnuts (or hazelnuts) with a sharp lemony dressing, or some boiled beetroots, apple and diced celery dressed with soured cream and dill. They will be at home in an eclectic slaw and even as part of a celeriac remoulade.

2. Pudding

Stewed or baked, an apple will soften and sweeten in a relatively short time. Apple crumble is the obvious example, diced and thrown with a little sugar and warming spice. A baked apple is an often overlooked classic; core your apples and stuff the void with a mix of sultanas, oats, honey and spice. Top with a little butter and a sprinkle of sugar, bake for about 20 mins at 180˚C/Gas 4. A French tarte tatin is the apex of apple puddings, a deceptively simple looking tart requiring meticulous method; the internet is abound with recipes and comment on the subject.

3. Savoury

Apples are a perfect partner with pork or duck as the sharpness cuts through the fat. Serve them as a stewed apple sauce with a few flecks of thyme or slice thickly and bake them beneath your roasting joint. They complement a strong salty cheddar; on a cheese board, in a toastie or sometimes in a pie, as is the tradition up North. Don’t overlook their value in a simple soup; used sparingly they add something to a celery, beetroot, cauliflower or squash soup, amongst others.

Goes well with

Spices (Cinnamon, nutmeg, cloves, ginger)

Sweet flavours (Maple syrup, honey, brown sugar, caramel)

Acidic flavours (Orange zest, lemon juice)

Dried fruit and nuts (Pecans, walnuts, cranberries, raisins)

Meat (Pork, Chicken)