How to Store Apples So They Stay Fresh

Make the most of your next farmers’ market apple haul. Here’s how to keep your fruit fresh for as long as possible:

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It depends on how they’re stored. Apples keep well at room temperature for about a week. In the fridge, they can stay good for a month or two.

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Apples love cool temperatures (30 to 35 degrees, to be exact).

That doesn’t necessarily mean you shouldn’t store them on your counter. If you plan to eat or use them within a few days, a room temp fruit basket or bowl is a perfectly respectable option.

However, if you have a lot of apples that you don’t want to eat your apples right away, the fridge is the way to go. Just place the apples in a breathable bag (these reusable produce bags are eco-friendly and super functional) and toss it in the crisper drawer—this’ll keep them fresh much longer than if you were to store them elsewhere.

Tip: Don’t store apples with other fruits. Apples give off ethylene gas, which encourages ripening. Produce stored with apples will rot faster than they otherwise would.

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What if you’ve already cut your apple? No worries. Those can go in the fridge too.

To prevent browning, just toss the cut apples in some lemon juice. Coating the exposed flesh in citric acid will actually slow down the oxidizing process.

Place your lemon juice-treated apple pieces in an airtight container in the refrigerator. They’ll stay fresh-tasting and -looking for about a week.

Related: 50+ Amazing Apple Recipes

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Bad apples have wrinkly and discolored skin. If you cut into a rotten apple, you’ll notice that its interior is grainy and perhaps mushy.

And, for the love of all that’s holy, don’t eat an apple that is growing mold. You can read all about what happens if you do eat moldy right here.

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Yes! You can absolutely freeze apples. To make the most of your excess fruit, follow these easy steps:

1. Peel. Use a paring knife or potato peeler to remove the skin.
2. Core. You can use an apple corer or core them yourself. Here’s how: Place the apple stem side up on a cutting board. Slice vertically into four pieces, staying as close to the core as possible. You can cut the pieces into slices or leave them as they are.
3. Soak. Remember that citric acid tip? It’s about to come in handy again. Soak your peeled and cored apples in a mixture of lemon juice and water for about five minutes.
4. Drain. Drain the apples in a colander.
5. First freeze. Place apples on a baking sheet, cover with plastic wrap, and freeze overnight.
6. Second freeze. Now that the apples are frozen, you can transfer them to a freezer bag labeled with the date. Make sure to remove any excess air before closing the container.
7. Store. Store the apples in the freezer for up to a year.

Tip: Instead of tossing your scraps, use them to make our deliciously easy Apple Peel and Core Jelly.

Just move them from the freezer to the fridge and let them sit overnight. This allows the apples to thaw slowly, which keeps them from turning soggy.

Easy Apple Cobbler image Photo: Kelsey Hansen; Food Styling: Adam Hickman; Prop Styling: Audrey Davis

If you want to conserve freezer space, freezing your excess apples may not be the best option—but that doesn’t mean you have to let your fruit go bad. Here are some of our best apple recipes to serve as inspiration:

• Easy Apple Cobbler
• Easy Apple Butter
• Rosemary Apple Bread
• Old-Fashioned Apple Pie
• Turkey, Apple, and Brie Sandwich
• Apple Quinoa Bowl with Cinnamon Ricotta
• Sweet and Spicy Apple Chips