All About Apple
Your complete guide to apple - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Apple Last?
Storage times and freshness tips for apple in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Whole Apples at Room Temperature5-7 days
Signs of Spoilage
Soft spots, wrinkling of the skin, dullness in color, eventual browning, a fermented or alcoholic smell, sticky residue on the skin.
How to Check
Visually inspect for shriveling or soft, bruised areas. Gently squeeze to check for firmness; if it yields easily or feels mushy, it's past its prime. Sniff for any off-odors like sourness or alcohol.
Storage Tips
Best for apples intended for immediate consumption. Keep away from direct sunlight and heat sources. Store separately from ethylene-producing fruits (like bananas) to prevent accelerated ripening and spoilage.
Whole Apples in the Refrigerator3-4 weeks (some varieties up to 1-2 months)
Signs of Spoilage
Significant softness throughout the apple, deep bruising or brown spots that penetrate the flesh, shriveled and excessively wrinkled skin, presence of mold (fuzzy white, green, or black spots), a strong fermented, sour, or musty odor.
How to Check
Visually check for mold, significant discoloration, or excessive wrinkling. Gently press the entire apple; it should feel firm. If it's uniformly soft or mushy, it's spoiled. Smell for any off-odors; a clean, fresh apple scent should be present.
Storage Tips
Store apples in the crisper drawer, ideally in a plastic bag with a few small holes or wrapped in a damp paper towel, to maintain humidity and prevent moisture loss. Keep them separate from strong-smelling foods as they can absorb odors. Do not wash until ready to eat.
Cut/Sliced Apples in the Refrigerator3-5 days
Signs of Spoilage
Excessive browning (beyond initial oxidation), sliminess or watery texture, mushy consistency, sour or fermented smell, visible mold growth.
How to Check
Observe the color; while some browning is normal due to oxidation, dark brown or black areas, especially with a soft or slimy texture, indicate spoilage. Touch the slices; they should still feel somewhat crisp, not slimy or overly soft. Smell for any sourness, yeastiness, or off-odors.
Storage Tips
To minimize browning, toss cut apple pieces with a small amount of lemon juice, pineapple juice, or a commercial anti-browning solution immediately after cutting. Store in an airtight container or zip-top bag to limit air exposure. Best consumed within 2-3 days for optimal quality.
Frozen Apples (Prepared)8-12 months
Signs of Spoilage
Severe freezer burn (dry, leathery, discolored spots that are not just cosmetic), strong off-flavors or odors upon thawing, or if the apples were not properly prepared and show signs of spoilage before freezing.
How to Check
Check for excessive ice crystals or large areas of discoloration (grey/brown) on the surface, which indicate freezer burn and quality degradation. Upon thawing, if the texture is excessively mushy and unpleasant or if there's an off-odor, it's best to discard. (Note: Frozen apples are typically soft when thawed and best used for cooking, not raw consumption.)
Storage Tips
Peel, core, and slice/dice apples. To prevent browning and maintain quality, blanch apples in boiling water for 1-2 minutes or toss with a solution of ascorbic acid (lemon juice or commercial fruit protector) before freezing. Freeze in a single layer on a baking sheet until solid, then transfer to airtight freezer bags or containers, removing as much air as possible. Label with the date.