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Stand the apple up on your cutting board, stem facing up.
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Slice each half of the apple off of the apple core. If there are any seeds remaining in the apple flesh you removed from the core, that is okay. We will be able to easily remove the seeds when slicing or dicing.
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Slice the remaining apple flesh off of the core. Discard the core.
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Place your two apple halves flat side down on the cutting board. Then, slice into wedges, about ½-inch thick. Depending on the size of your apple, you may be able to cut anywhere from 6 to 10 apple wedges.
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Place your two apple halves flat side down on the cutting board. This is going to allow the apple to remain stable and stationary while slicing. Cut into thin slices, about ⅛-inch to ¼-inch thick. Depending on the size of your apple, you may be able to cut anywhere from 12 to 20 apple slices.
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Place your two apple halves flat side down on the cutting board. Cut into thin slices, about ⅛-inch to ¼-inch thick. Cut each apple slice in half long ways, then dice crosswise into uniform squares.
To store whole, uncut apples: The best way to store apples for optimal freshness is in the refrigerator in the crisper drawer. This environment is cold, yet humid enough to keep the apples fresh. When stored this way, fresh apples can last for several weeks. To store cut apples: Unlike whole apples, cut apples need to be consumed quickly. Cut apples can be stored in an airtight container in the refrigerator for up to 5 days.