Golden Delicious apple

Pick one that feels firm and heavy for its size, with smooth yellow-green skin and no soft bruises. A faint golden blush is normal; green patches do not necessarily mean it is unripe.

Brush the cut surfaces with lemon juice, or toss the slices with a little lemon juice and eat them soon after cutting. The acid slows browning while adding a fresh, tart note to the apple’s sweetness.

Yes. It becomes tender and sweet when baked, so it works well in crumble, pie and baked apples; combine it with a tarter apple if you want a sharper filling.

Keep them in the fridge’s crisper drawer to slow softening, and move any bruised or damaged apples out of the bag. Apples give off ethylene, so keep them apart from produce that ripens or spoils quickly, such as leafy greens.

Its gentle sweetness pairs well with sharp cheddar, walnuts, celery and leafy salads. Add slices just before serving so they stay crisp and bright.

Usually, but the result will be sweeter and less tart, and Golden Delicious softens readily when cooked. In a pie or crumble, use a little less added sugar or mix it with a tarter apple.

No; the skin is edible. Rinse the apple under running water and rub it gently before biting into it or slicing it.