Apples are one of the most versatile fruits – they taste great when eaten raw, go well in desserts, salads and savoury dishes, and, if stored properly, they can stay fresh for many weeks. We should remember, however, that the way they are stored is of key importance. By following a few simple rules, we can reduce food waste and make the most of our apples – even when they no longer look perfect.
Before you store the apples away – choose the right place
The best conditions for apples are in a cool, dark and well-ventilated place. If possible, store them in a cool cellar, pantry or fridge. The optimum temperature is around 2–5°C, although the exact shelf life depends on the variety and ripeness of the fruit.
Check every apple before storing – a damaged apple may cause the others to go off faster. Also, remember not to wash apples before longer storage. Wash them just before eating or using them in the kitchen.
A fridge or a basket on the worktop?
If you plan to eat the apples within a few days, you can store them at room temperature, ideally away from direct sunlight and heat sources.
If you want to keep the apples fresh for longer, the fridge is a better option. It is a good idea to store apples in the fruit and vegetable drawer, ideally in a perforated bag or a container which allows air to circulate.
Important: Apples release ethylene, a natural gas that speeds up the ripening of certain fruits and vegetables. That is why it is not always a good idea to store them together with ethylene-sensitive produce, such as certain leafy vegetables.
Not all apples ripen at the same rate
Variety matters. Some apples are much better suited to long-term storage than others. It is also worth checking your stock regularly – ideally every few days.
The rule is simple: use the most ripe or most damaged fruit first, and leave the least ripe ones for later.
This means that instead of throwing apples away, you can use them in various ways in the kitchen, as and when you need them.
Second life
If you have stored your apples for too long or incorrectly and they no longer look as good as they should, but there is no mould or signs of spoilage, there are plenty of ways you can still use them. You do not need to throw away the peel and the cores either. Here are some creative zero-waste ideas:
1. Homemade apple purée
Chop the apples, remove the cores and simmer them with a little water. Add some cinnamon, vanilla or a dash of lemon juice. You can use the purée in porridge, pancakes or yoghurt, or as an accompaniment to roast dishes.
2. Quick-baked apples
Cut the fruit in half, remove the cores and fill the halves with e.g. oat flakes, nuts and cinnamon. This is a simple dessert which makes use of fruit that is no longer perfectly firm.
3. Apple crisps
Cut the apples into very thin slices and dry them in the oven at a low temperature or in a food dehydrator. You will end up with crispy crisps without the need for any added sugar.
4. Apple cider vinegar from leftovers
Apple peel and leftovers can be used to make homemade apple cider vinegar. It is a way of using parts of the fruit that often end up in the bin without a second thought. When fermenting at home, however, it is essential to maintain a high standard of hygiene and follow a tried-and-tested recipe.
5. Apple peel for flavouring
Thoroughly washed apple peel can be used to make flavoured water, tea or compote.
A small change, a big difference
Proper storage of apples is not just a way of keeping them fresh for longer. It is also a simple step towards a more mindful approach to cooking. The better we use the food we buy, the less of it ends up in the bin.