Maybe you've just been to the apple orchard or maybe you couldn't help yourself and loaded up on apples at the grocery store. Either way, you want to make sure those dozens of apples stay crisp and delicious, so you can keep eating them as long as possible.
Follow these easy tips and you'll have good apples for two or three weeks at least.
1. Keep them whole.
As soon as you cut into an apple, the flesh starts to slowly turn brown from the oxygen in the air. A little acid, such as lemon juice or vinegar, will help to slow that process, but there's no stopping it. Keep them whole until just before you eat or use them in a recipe for the best shelf life.
2. Keep them in the crisper drawer of the refrigerator.
Apples continue to ripen even after they are picked. They put off a substance called ethylene gas that continues to soften the skin and flesh day after day. Keeping apples cold helps to slow the emission of this gas, so place them in the bottom crisper drawer in the refrigerator to keep them cool.
3. Keep them separate from other fruits and vegetables.
The same gas that ripens apples will also ripen other fruits and vegetables. If it's possible, it's best to keep them separate from other produce, which is another reason the crisper drawer is ideal.
Pro Tip: If you ever want a green banana to ripen, place it in a paper bag with an apple for a day.