Apples

A balance of sugar and malic acid. Depending on the variety, they range from tart and floral to honey-like and intensely sweet. The skin provides a bitter tannin hit that rounds out the experience.

Apples give you fibre for digestion and vitamin C, which helps your immune system. Don't peel them; a lot of the good stuff, especially the fibre, is in the skin.

Look for heavy, firm fruit with taut skin. If it feels light or soft when you give it a gentle squeeze, the inside is likely mealy and dry.

Ignore the shine. Most supermarket apples have been waxed. Focus on the aroma at the stem; if it smells like nothing, it’ll likely taste like nothing.

Keep them in the fridge. Apples ripen up to ten times faster at room temperature.

Keep them away from leafy greens. Apples emit ethylene gas as they age, which will turn your spinach and herbs into yellow slime in record time.

Apples aren't just for crumbles. Their acidity cuts through fatty meats like pork or duck beautifully.

Try grating them into coleslaw for crunch or sautéing slices with butter and sage as a side dish. If you're baking, use Granny Smith or Braeburn—they hold their shape while others turn to mush.