All year round depending on the variety. In autumn and winter, Braeburn, Fuji, Jonagold, Jonathon, Pink Lady and Royal Gala are some of the best picks. Summer apples include the Lady William and the Sundowner. Red Delicious and Granny Smith apples are available all year round.
Choose apples with firm, smooth and unblemished skin.
Store in the crisper section of your fridge to keep crisp and juicy for up to a month.
Simply wash and dry your apple, then enjoy. When peeling and coring apples for cooking or salads, brush with lemon juice to prevent browning.
5 quick ways with apples
For a quick salad, combine four apples, three celery sticks and a handful of walnuts. For the dressing, combine 1/2 cup low-fat natural yoghurt, two tablespoons low-fat mayonnaise and parsley. Serve on a bed of lettuce.
Make a healthy crumble. Peel, core and slice 6–8 apples and place them into a baking dish with a 1/4 cup caster sugar. Top with toasted muesli and bake until apples are tender.
Kids will love baked apples. Simply core apples, sprinkle with sugar and cinnamon and bake in the oven for 30 minutes (try stuffing the core with raisins). Serve with low-fat custard.
Apples are perfect roasted with pork. Preheat oven to 200°C. Cut unpeeled, cored apples and Spanish onions into wedges and cover with olive oil, cider vinegar, brown sugar, pepper and sage leaves. Roast for 30 minutes.
Make apple muffins by combining 1 1/2 cups self-raising flour, 1/4 cup white sugar, an egg, 2/3 cup milk, 1/4 cup reduced-fat dairy spread and a peeled, diced apple. Spoon mix into a greased 12-cup muffin tin. Bake at 180°C for 15–20 minutes.