How do you like your apples?
Sliced, diced and spliced, we love it all. From maximizing your peel to an easy (thank you ) here's how you can handle that crisp do-gooder sitting in your fruit bowl.
1. Play a little tic tac toe
Instead of cutting halves or quarters, some say a tic tac toe grid pattern is best. Place the apple top-down and slice the apple into nine parts. Then take a rubber band and put all the pieces back together into one apple to retain freshness.
2. [Karate] chop
No knife handy? Can you crack an apple with your bare hands? Roll up your sleeves and claim this as your party trick if you have to.
3. Don't brown them
Squeeze a little lemon or lime juice squeezed into some cold water and place your sliced apples in. If you don't mind a little citrus taste on your slices you can squeeze a little lemon juice directly onto them once cut.
4. Keep the peel
Peel your apple and instead of tossing it in the garbage or compost, toss the peel in a pan with a little butter and cinnamon sugar until light and crispy. And with almost 6 million views, could this be the fastest way to peel an apple?
"In places where there are lemons, they make lots of limoncello. In places that grow maple trees, they have maple syrup. And around us, which is historically a very important apple-growing region, we flavour things with all things apple. Here, get the apple and honey treatment, before being served hot with cream." Matthew Evans, 
Dumplings in apple sauce Source: Alan Benson
Cut two apples into wedges. Sprinkle ¼ - ½ cup of brown sugar over a tray lined with baking paper. Working in batches, place a few pieces of fruit in the sugar, making sure you coat both sides well. Heat a non-stick frying pan over medium-high heat. Pan-grill fruit for two minutes on each side or until dark and golden. Remove and repeat with remaining fruit. Serve with vanilla ice-cream.
Those keen to dip their toes into the fermented apple juice game can do so without bulky hardware or expensive ingredients, says Sam Mealing from the home brew supply store. Brewing your own home batch is incredibly achievable, says Mealing, so long as you’re rigorous with your sanitising. for a delicious home-brew, novice or not.
8.
Making your own apple cider is totally achievable. (Getty) Source: Getty
Place 2 large red apples, 1 cinnamon quill, 2 cloves and 1.5 L water in a saucepan over high heat. Bring to the boil and cook for 15 minutes or until apples have collapsed. Add 1 tbsp honey and 1 cup of sugar, stirring to dissolve, then lightly squash apples. Cool completely. Drain mixture through a fine sieve and discard pulp and skin. To serve, pour into a jug filled with ice, apple slices and mint.
Wash, dry and core 1 kg of apples. Cut into thin 0.5 cm-thick slices. Thread them onto a wooden skewer and dry them in the oven on its lowest setting overnight. Alternatively, hang the slices from a piece of string and dry for a few days at room temperature. (Of course, a fruit drier may also be used). The rings are done when they are dry and tough.
Peel, core and cut your apples into wedges or chunks. Put them in preserving jars. Matthew Evans uses because they’re reusable for a century if you look after them, but any big jar with a good, tight sealing lid will do.
Push the fruit into the corners of the jar using the handle of a wooden spoon to pack it tightly without crushing the fruit. Top the jar with water to about 10 mm below the level of the lid. Add a dessertspoon full of sugar, put the lid on firmly but not overly tightly, place in cold water in a large saucepan or preserver. (Follow the manufacturer’s instructions for sealing , as they’re quite particular.)
Pour in enough water to come at least two-thirds the way up the side of the jars, cover with a lid, bring to the boil, turn right down and simmer for 2 hours. Remove from the water carefully (you can let them cool in the water, which I prefer to do). If using Fowlers jars, you can remove the spring after a day. Store the fruit in a dark, cool place, like your pantry.
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