Apple Recipe

Wash

Rinse the apples under cool running water, rubbing each apple with your hands to remove any wax or residue. Pat dry with a clean towel.

Core (optional)

If you want whole apples for snacking, leave them intact. To remove the core, use an apple corer: center it over the stem and push through to the bottom to extract seeds and core. Alternatively, cut the apple into quarters and use a paring knife to remove the core from each quarter.

Slice or wedge

For slices, halve the apple from top to bottom, place flat-side down and slice into 6–8 evenly thick wedges (about 1/4 inch to 1/2 inch each). For thin apple chips or for dipping, cut into thinner slices. For salads, chop into bite-size pieces.

Prevent browning (optional)

If you're not serving immediately, toss the apple slices in a small bowl with the lemon juice (about 1 tablespoon for 4 apples) to slow oxidation. Gently toss to coat evenly and drain any excess before serving.

Arrange the prepared apple slices or wedges on a plate or in a bowl.

For a simple snack: spread about 1 tablespoon of peanut or almond butter on each apple wedge (or place a small bowl of nut butter for dipping).

For a sweet touch: drizzle 2 teaspoons of honey over the arranged slices, then sprinkle 1 teaspoon cinnamon evenly across the fruit.

For crunch and texture: sprinkle 1/2 cup chopped nuts or granola over the apples or serve on the side for dipping.

For a lighter option: serve apple slices with 1 cup yogurt for dipping or spooning alongside the fruit.

Serve immediately if coated with nut butter or toppings. If prepared with lemon and stored, keep refrigerated in an airtight container up to 24 hours for best texture and flavor.