Apple Preparation

Preparation and Apple Slicing Techniques

Three Easy Tips for Selecting the Best Apples at Your Local Market

Shiny apple icon

Look for apples with shiny, not dull skin. Shiny apples are crisp and tasty!

Squeeze apple icon

Pick apples that feel firm when you give them a gentle squeeze.

Apple bruise icon

Avoid apples that have bruises or punctures.

To Refrigerate or Not to Refrigerate?

Our growers recommend that you refrigerate your apples for best quality. Apples stay freshest when they are refrigerated at about 32 degrees Fahrenheit/0 degrees Celsius, and they won’t stay crispy and crunchy for long when kept at room temperature.

How to Keep Sliced Apples from Browning

Apples naturally turn brown (oxidize) after they’re sliced. While apples that turn brown are safe to eat, they don’t look and taste their freshest. An easy way to prevent or slow oxidation is by dipping sliced apples into a solution that is one part citrus juice and three parts water.

Proper Apple Washing

It’s important to wash all fresh fruits and vegetables before eating. Apples should be washed under cool running tap water, scrubbing vigorously with your clean hands, paying special attention to the top near the stem and the bottom near the calyx. Washing with soap or detergents is not recommended. For more information on wax and safe handling of produce, please visit the US FDA website at

Apple Slicing


Insert corer directly into the center of the apple; twist with even pressure and lift up to remove the core. This may be done before or after the fruit has been cut.


Paring may be done before or after the apple is cut. However, it’s more time-saving to peel the whole apple. Use a sharp knife, and with a slight side motion, cut the peel or skin away or “strip peel” the apple in a continuing spiral.

Rings or Circles

Core and slice apples crosswise in any thickness. For half circles, halve apples from top to bottom before slicing crosswise.


Remove the core and cut each apple into eighths. Cut each eighth into bite-size pieces or wedges.


Halve the apple lengthwise and remove the core. Cut lengthwise into pieces or slices.


Cut apple in half lengthwise and then crosswise. Remove core, cut each quarter into three or four large-sized pieces.


Remove stem and blossom end of apple and core. Cut lengthwise through the apple and place half, core side down, on cutting board. Slice evenly lengthwise.