How to Buy, Store, and Cook Apples, In Season in October
Autumn is in the air, and root vegetables, squash, and hearty greens are coming from the ground. This week, we’ll be taking you through the seasonal ingredients you should be cooking with right now. Today: Apples.
It's no secret that we've been obsessed with apples this fall—from making our own cider to eating (and drinking) them at all times of day. October is the height of their season, so now we have more than we know what to do with. And we're fine with that. From pies and cakes to pork shoulders and cocktails, this fruit is as versatile as they come. But best of all is eating them raw—there's nothing better than biting into a crisp, in-season apple, no matter what kind.
How to Buy
There are many, many different kinds of apples. So no matter which kind you're looking for, go for apples that feel firm, smooth, and heavy for their size, with no soft or brown spots. If there's wrinkling on the skin of an apple, pass it by—the fruit in question has probably been stored too long. On the other hand, rough brown patches on the skin, known as russeting, are perfectly fine and a common sight on many apples, especially at the farmers' market.
How to Store
Apples like cold and humidity, so store them in the coldest part of the fridge, in an open bag.
