Green apple

Toss the slices with a little lemon juice, or keep them submerged in water with lemon juice until you’re ready to serve. The acid slows the browning caused by exposure to air.

Yes. Their sharp flavour works well in pies, crumbles and tarts; firm-fleshed apples hold their shape better than softer ones. For a crumble, bake at 180°C until the fruit is tender and the topping is golden, usually about 35–45 minutes.

Keep them in the fridge’s fruit drawer, where they stay crisp for longer than at room temperature. Store cut pieces in an airtight container and eat them within a few days.

Its tart crunch pairs well with mature cheddar, walnuts, celery and leafy salads. It also adds a fresh contrast to pork dishes and creamy porridge.

Granny Smith is one well-known variety of green apple, but not every green apple is a Granny Smith. Granny Smith apples have 42 kcal per 100 g, compared with 51 kcal per 100 g for green apple.

Usually not: the skin adds a crisp texture and is easy to eat when the apple has been washed under running water. Peel it if you prefer a softer texture, especially for a purée or a smooth filling.

Choose one that feels firm and heavy for its size, with tight skin and no soft or bruised patches. A ripe apple should smell fresh and fruity rather than fermented.