The first step is to select what fruits you’ll pick in the first place. Focus on the apples on the outer sides of the tree as they have better access to sunlight so they’ll ripen faster than those closer to the middle of the tree.

You should also inspect each apple to make sure it is firm and doesn’t have any bruises.

Keep in mind that apples don’t ripen much further after they’ve been picked. This means if you pick unripe fruit, the taste won’t improve. So choose wisely.

A common mistake people make when picking apples is grabbing the apples with their fingers. The pressure caused by picking apples using your fingers increases the chances of bruising them.

What you need to do is grab apples by the palm of your hand for a softer yet firm grip as you pick them.

Do not pull or yank the apples from their branches. This may damage the tree branches, affecting future apple production, or cause unpicked apples to fall onto the ground prematurely.

With the apple firmly in your palm, gently twist it to one side. If it’s ripe, it’ll come off easily without affecting the tree or other unpicked apples.

Tossing apples into a crate or basket may lead to bruising. To avoid them banging into each other as you pick them, place each apple gently into your basket.

Remember, bruising your apples makes them decompose fast.

Apple pickers are convenient but very hard to control. When using them to pick apples, it’s easy to bruise your fruit or damage the tree branches.

A simple step ladder will give you better access to higher-placed fruit, so you can properly pick them without bruising them or the tree branches.

If you don’t have the time to drive out to an apple orchard, buying apples from your local grocery store or supermarket is your best choice for finding fresh apples.

Keep in mind that the color of apples isn’t always an accurate indicator of flavor. Here’s what to look for in your apples.

Examine each apple by picking it up and gently pressing it to gauge its firmness. A good apple should feel firm under your fingers. If it’s soft, visibly discolored, and dents easily when you apply pressure, chances are that it has started to decompose and won’t taste that good.

Some markings on apples are natural and shouldn’t alarm you. What you don’t want is bruising and visible decay.

Examine the entire apple to make sure you only pick perfect apples.

Color alone isn’t enough to tell whether an apple is good or not.

However, with red apples, full color is a sign that the apple had access to enough sunlight and will probably have a stronger flavor.

Fresh apples have a sweet aroma. It varies across apple varieties, with some like Gala apples having very strong scents.

Properly stored, apples can last for weeks without losing flavor or going bad. Your best bet would be the fridge, especially if you have more apples than you can consume in a few days.

Apples emit a gas that makes other vegetables spoil faster. To avoid this, store your apples in a compartment away from other vegetables. If you want to save your apples for a few months, the best way is to slice them up and put them in your freezer. This will preserve their flavor for future baking.

Honeycrisp apples can simply be described as crunchy and sweet.

One important note is the price. They tend to be more expensive than most varieties. Their trees are harder to grow and give a smaller yield of fruits every season.

However, their flavor easily makes up for the price. They maintain their firmness in baking which makes them perfect for making pies.

Start by making the heart of the pie with white and brown sugar, ginger cinnamon, tapioca, nutmeg, salt, lemon zest, lemon juice, and apples.

Here’s the full list of ingredients according to ButterandAir:

“3 lbs (6-7 medium) honeycrisp apples, peeled, cored, and cut into 1/4-inch slices
1/2 cup granulated sugar
2 TB brown sugar
1 TB tapioca flour/powder
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp kosher salt
zest from one lemon
1 TB fresh lemon juice
heavy cream or beaten egg, for brushing
turbinado sugar, for sprinkling on the crust (optional)”

After you’ve mixed it all, you’ll pour the resulting mixture into a pie plate lined with pastry dough.

Finish it off by covering it all with pastry dough, brushing it over with cream, and sprinkling raw sugar over the top.

After 60 minutes of baking at 375 degrees, you should have a golden-brown crust with a thick and bubbly delicious filling.

These are noticeably smaller in size than most apple varieties in the U.S. Gala apples also have a very distinct and sweet aroma that pairs well with their crunchiness and sweetness.

Unfortunately, these do not hold well in baking. They are best eaten raw in dishes like salads. Gala apples are resistant to browning, so they look good in salads.

This is a fresh and zingy salad that uses sweet-tart apple cider, dried cranberries, and gala apples.

Combine sugar, vinegar, mustard, and apple cider in a bowl and then whisked together while gradually adding olive oil to make your salad dressing. The salad is then made of grated cheese, spring greens, and dried cranberries mixed in a different bowl.

Here is the full list of ingredients according to WestoftheLoop:

“1 cup apple cider

¼ cup apple cider vinegar

1 tsp. Dijon mustard

¼ tsp. each cinnamon and ground clove

2 TB cup brown sugar

¾ cup olive oil

Salt and pepper to taste

Salad:

8 cups mixed spring greens

4 Gala apples, cored and thinly sliced

1 cup freshly grated hard cheese like Swiss or Gruyere

½ cup dried cranberries”

The salad dressing is poured onto the salad and the ingredients tossed gently.

Just before it’s served, slices of Gala apples are thrown in to complete the salad. It shouldn’t take more than a few minutes to whip up together.

They have a very firm texture accompanied by tart flavor. Granny Smith apples are famous for their ability to hold well in an oven.

Also, their tart flavor makes them perfect for people who would rather opt out of overly sweet pastries and treats.

You’ll start by placing thin slices of peeled apples in a pie plate and sprinkling a mixture of sugar and cinnamon over it. Next, you’ll make a cream topping out of cream butter, sugar, eggs, and vanilla.

Here is the complete list of ingredients according to TasteofHome:

“4 cups thinly sliced peeled tart apples

1/3 cup sugar

1/2 teaspoon ground cinnamon

1/2 cup sweetened shredded coconut

1/4 cup chopped pecans

TOPPING:

1/2 cup butter, softened

1/2 cup sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon baking powder”

Add the resulting cream into a mixture of flour and baking powder and blend it. Add the blended mixture into your pie plate and bake at 350 degrees for about 25 minutes.

The result should have a golden brown top with soft and tender fruit inside.

Unlike most varieties that swing between the extremes sweet and tarty, these strike a balance between the two.

They also have a firm texture that holds in baking. They are perfect for people who don’t like their treats too sweet or too sour.

You’ll start by placing thin slices of peeled apples in a slow cooker. Next, make a crumbly mixture by mixing brown sugar, cinnamon, pudding mix, oats, flour, and butter.

Here are the ingredient measurements according toTasteofHome:

“3 cups thinly sliced peeled tart apples (about 3 medium)

1/3 cup packed brown sugar

1/4 cup all-purpose flour

1/4 cup quick-cooking oats

1/3 cup cook-and-serve butterscotch pudding mix

1/2 teaspoon ground cinnamon

1/4 cup cold butter, cubed

Vanilla ice cream, optional”

Sprinkle the coarse mixture over your sliced apples for 3 to 3 ½ hours. It’ll be ready when your apple slices become tender.

Serve it with ice cream for a delicious treat.

Originally from New Zealand, these apples are crunchy and sweet but with a slightly tangy taste.

They are delicious when eaten raw but are just as good in baked goods because they hold their firm form.

For the cake, you’ll beat eggs, vanilla, oil, and sugar in a large bowl. Make a separate mixture of flour, cinnamon, baking soda, and salt. Add the result to the egg mixture and then add apples and nuts.

Here are the ingredients from TasteofHome:

“3 large eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

4 cups chopped peeled tart apples

3/4 cup chopped pecans

FROSTING:

1 package (8 ounces) cream cheese, softened

2 teaspoons butter, softened

2 cups confectioners’ sugar”

Pour the result into a baking dish. After 60 minutes of baking at 350 degrees, your cake should be ready. Let it sit while you shift your attention to making a cream.

Make the cream by beating cream cheese and butter and then adding confectioners’ sugar. Once the cream is smooth, spread it over your cake and grab yourself a slice.