An apple recipe a day…
Apples are a great versatile ingredient, and I still haven’t found anything better for keeping the doctor away. Whenever the season comes around, we plan on trying out lots of fun recipes with this amazing homegrown fruit. Whether it’s a simple autumnal dish of baked apples and cinnamon, or a more unusual take of pork with broccoli and apples, we love them all. However — cutting to the core of the issue — they can be awkward to deal with, so with that in mind…
How to work with apples
Keep them whole
The flesh of an apple will begin to turn brown the moment it meets oxygen. A little acid, such as lemon juice or vinegar, will slow that process down, but there’s no way to stop it. Keep them whole until just before you use them.
Keep them cold
Apples continue to ripen even after they are picked; this is because of the ethylene gas they release, which softens the skin and flesh. Keeping apples in the fridge helps to slow the emission of this gas, so keep them in the vegetable drawer if you want them to last longer.
Keep them separate
The same gas that ripens apples will also ripen other fruits and vegetables. If it’s possible, it’s best to keep them separate from other produce.
Keep them together
If you want to pack a cut apple in your child’s lunchbox, simply cut it and then use a rubber band to hold it together.