Yellow Apple

Yellow apples, softer in texture and noticeably more perfumed than either the red or the green. The sweetest of the three and the least acidic, with thin skin that some people prefer and others peel.

Because the flesh is soft they are the easiest of the apples to eat, which matters for very young children and for anyone who finds a hard apple hard work. They also cook down quickly into a smooth sauce with almost no sugar added, which the tart green apple will not do.

Choose fruit that is firm with a clear yellow skin and no brown speckling. Thin skin bruises easily, so handle these more gently than the red ones and check the underside.

Fridge, and handle them carefully — a bruise on a soft apple spreads faster than on a hard one.

They do not keep as long as the other two. Ten days to two weeks refrigerated.