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How to Cut Apples

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Learn how to cut apples like the pros: It’s easy, efficient, and guaranteed to be your new favorite culinary trick.

Apple slices.

Tutorial notes

  • Uniform size: While I specifically show slices in this post, you can use the same technique for chopping, dicing, or mincing apples. However you cut them, aim for uniform pieces so they cook evenly (if applicable) or look orderly.
  • Buying: Choose apples that are firm to the touch and free from bruises, blemishes, and brown spots. The skin should be bright, not dull. Smaller apples last longer than large ones, and tart apples last longer than sweet ones.
  • Washing: Wash and dry apples as soon as you bring them home.
  • Storing: Washed, uncut apples can be stored in the refrigerator for a few weeks. Store cut apples in an airtight container in the refrigerator for 3 to 5 days (they will begin to brown as soon as you cut them). If you plan to freeze apples for future cooking, peel and cut them first and store for up to 3 months.
  • Prevent cut apples from turning brown: Soak cut apples in a solution of 2 cups water + ¼ teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days). Or, soak cut apples in lemon-lime soda such as 7Up or Sprite for 10 minutes, drain and store (will prevent oxidation for 2 to 3 days).

Step-by-step instructions

  1. Peel apples if desired. On a cutting board, set an apple upright and slice in half.
An apple cut in half.
  1. Place each apple half cut-side down and cut in half again (you will now have 4 quarters of an apple).
An apple cut into 4 pieces.
  1. Set each apple quarter on a flat angle side and slice out the core.
A knife cutting into an apple.
  1. Cut each cored apple quarter into slices (or chop or dice as desired).
Apple slices.

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Apple slices on a cutting board.

How to Cut Apples

Learn how to cut apples like the pros: It's easy, efficient, and guaranteed to be your new favorite culinary trick.
Author: Meggan Hill
5 from 4 votes
Prep Time 3 mins
Total Time 3 mins
Course Appetizer
Cuisine American
Calories 95

Ingredients 

  • 1 apple

Instructions 

  • Peel apples if desired. On a cutting board, set an apple upright and slice in half.
  • Place each apple half cut-side down and cut in half again (you will now have 4 quarters of an apple).
  • Set each apple quarter on a flat angle side and slice out the core. Cut each cored apple quarter into slices (or chop or dice as desired).

Notes

  1. Uniform size: While I specifically show slices in this post, you can use the same technique for chopping, dicing, or mincing apples. However you cut them, aim for uniform pieces so they cook evenly (if applicable) or look orderly.
  2. Buying: Choose apples that are firm to the touch and free from bruises, blemishes, and brown spots. The skin should be bright, not dull. Smaller apples last longer than large ones, and tart apples last longer than sweet ones.
  3. Washing: Wash and dry apples as soon as you bring them home.
  4. Storing: Washed, uncut apples can be stored in the refrigerator for a few weeks. Store cut apples in an airtight container in the refrigerator for 3 to 5 days (they will begin to brown as soon as you cut them). If you plan to freeze apples for future cooking, peel and cut them first and store for up to 3 months.
  5. Prevent cut apples from turning brown: Soak cut apples in a solution of 2 cups water + ¼ teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days). Or, soak cut apples in lemon-lime soda such as 7Up or Sprite for 10 minutes, drain and store (will prevent oxidation for 2 to 3 days).

Nutrition

Serving: 1servingCalories: 95kcalCarbohydrates: 25gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 195mgFiber: 4gSugar: 19gVitamin A: 98IUVitamin C: 8mgCalcium: 11mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Thanks for the information on peeling apples. It is complete and well written. I live in apple country and will pass your info on.5 stars