How to Peel and Core an Apple

PEELING

Peeling an apple is best done with a vegetable peeler. Knives take with it too much fruit. A peeler makes nice thin even slices of peel leaving behind the maximum amount of fruit, smoothly removed. Peelers are not created equally. Many have dull blades, need too much pressure and will be difficult to use well. Look for one with a Swiss blade. Swivel blades are also easier to use and on the wrist. I recommend the Messermeister line of peelers. They are very easy to use and make light work of peeling.

CORING

Coring an apple can be easily done with a melon baller. Use a melon baller with a sharp blade and sturdy handle. Then simply cut the apple in half and scoop out the core, seeds and all. You can even use the melon baller to remove the blossom end and stem end. Now your apple is ready to slice and eat or slice, cut to cook, If you make the hole a little larger, your apple is now ready to be stuffed and baked with cinnamon, flour and sugar or even cheese and nuts like Brie and walnuts or whatever you prefer. The apples are also perfectly prepared for poaching, which is excellent dome with red wine and spices.

Not all apples cook up the same as the other. Some like the McIntosh or Spy will reduce to more of an applesauce. When baking, use a variety of apples for better flavour and a difference of texture.

Best Apples for Cooking
Rome
Cortland
Golden Delicious
Red Delicious
Ambrosia
Empire
Gala
Jonagold
McIntosh

Best Apples for Eating Raw
Cortland
Fuji
Granny Smith
Jonagold
Ambrosia