How to Choose: Look for apples that are firm, brightly colored, and free of bruises. The skin should be clean and shiny. A dull finish indicates the fruit may be past its prime. (If you think the apple is shiny because it has been waxed, flick the skin close to the stalk. A dull sound means the apple is ripe; a hollow sound means it’s overripe.)

How to Store: Apples do best in the fruit drawer of the refrigerator. At room temperature, they ripen too quickly and become mealy.

Shelf Life: Two weeks in the refrigerator; two days at room temperature.

Best Uses: Apples are delicious eaten out of hand, of course. They are also good baked in pies, roasted, and sautéed. To make fresh applesauce, core and roughly chop the fruit (leave the skins on). Simmer, covered, with 1⁄4 cup water, until very soft. Stir in cinnamon to taste.