Red apple

No: the skin is edible and adds colour and texture. Rinse it under running water and rub it dry; peel it only if you want a softer texture for a purée or bake.

Toss the slices with a little lemon juice, then seal them in a container and refrigerate. The acid slows browning; use the slices within a day for the freshest crunch.

Yes. For a crumble, pie or baked apple, peel and core them if you prefer a softer filling, then cut into even pieces so they cook at the same rate. Red apples can soften quickly, so check the texture as they bake.

Its crisp sweetness works with sharp cheddar, walnuts, porridge and leafy salads. Thin slices also add crunch to a sandwich with cheese or roast pork.

Keep them in the fridge to preserve their crispness, ideally in a bag or drawer away from delicate produce. At room temperature they soften sooner; remove any bruised fruit so it does not spoil the rest.

Red apples are often sweeter and less tart than green varieties, though the exact flavour depends on the variety and ripeness. Red Delicious apples, for example, are listed at 59 kcal per 100 g, compared with 46 kcal per 100 g for red apple.

It is best to spit out the seeds rather than chew and eat them. A few accidentally swallowed whole are unlikely to cause harm, but avoid making a habit of eating crushed seeds.

A red apple has 46 kcal per 100 g. A small apple is a handy snack, but its weight varies, so weigh it if you need a precise portion.