Apple

No, the peel is edible and adds crunch; wash the apple under running water and rub it dry. Peel it when you want a smoother texture for purée, a tart filling or a young child who is still learning to chew.

Toss the pieces with a little lemon juice, or submerge them briefly in cold water with a squeeze of lemon. Drain and pat dry before adding them to a lunchbox or salad.

Keep them in the fridge, ideally in a loosely closed bag or drawer, and remove any bruised fruit. Apples release ethylene, which can make nearby produce ripen faster, so store them apart from delicate fruit and vegetables.

Yes. Peel and core them if you prefer, slice, then freeze in a single layer on a tray before transferring to a sealed container. Frozen apple softens when thawed, so it works best in pies, crumbles, porridge or sauces rather than eaten raw.

Eating apples are usually sweet and firm enough to enjoy raw; cooking apples, such as Bramley, are more tart and break down into a fluffy purée. Use cooking apples for crumble or sauce, and add sugar to taste.

Try apple crumble, baked apples, apple sauce or a grated-apple slaw. Thin slices also pair well with sharp cheese in a sandwich, while diced apple adds a crisp, sweet contrast to a cabbage salad.

Avoid chewing or eating the seeds: they contain compounds that can release cyanide when crushed. Swallowing a seed or two whole by accident is not usually a cause for concern, but remove the core when preparing apple for a young child.