How to Pick an Apple That’s Actually Sweet, Juicy, and Worth Eating Every Time

Although apples can be found year-round at your local grocery store or market, they are a fall fruit that, when perfectly ripe, offer a crisp, juicy bite. Here are six ways to tell if the apples you select are ripe and juicy or soft and mealy.

When selecting apples, look for ones that are saturated in color for the variety you’re purchasing, added Sam Ellis, food scientist and recipe developer for The Culinary Compass. “Green varieties should be more yellow-green than pale, and red varieties should have a uniform color throughout, without any dull spots. If the skin itself is shiny and tight, this indicates moisture retention. Avoid wrinkled or dull-colored apples, as this is a sign of dehydration.”

Apples harvested too early will lack color, be small and lack flavor. They will also have low sugar content and high acidity levels.

As apples age, they increase in volume. “Apples that feel heavy for their size are generally juicier because their weight correlates with their water content; and when you gently press the apple, it should feel firm and dense, not soft or squishy,” said Shannon Combest, PhD, food scientist, assistant professor and extension specialist at Texas A&M University.

Avoid apples with soft spots, as this indicates bruising and enzymatic breakdown, leading to a mealy texture.

A fresh-looking, still-flexible greenish stem suggests the apple was recently picked.

Think of a firm, intact stem as a seal of freshness, Ellis said. “This shows the apple hasn’t lost any moisture. If the stem is missing, what matters more is that the stem cavity feels firm and dry. “If it’s soft or sunken, that’s a sign the apple has been sitting for a while,” Ellis added.

Minor imperfections and a waxy feel do not reduce juiciness. Fresh apples naturally have a smooth, slightly waxy surface and often produce their own wax, Combest added. Apples are covered with a layer of wax for preservation, as it protects them from moisture loss, slows ripening and acts as a barrier against mold and bacteria.

The little surface “freckles” (called lenticels) are natural, not defects: They allow the apple to breathe, Combest said.

As apples ripen, they develop aromatic compounds that contribute to their flavor. “If there is no aroma, the apple may not be ripe or has spent a long time in cold storage, which can slow the development of aroma,” Combest said.

You’ll know your apple is ripe and juicy if it smells nice and floral around the stem, Ellis said. This aroma also means that the sugars have peaked.

The variety of your apple influences its juiciness, Combest said. This occurs due to differences in cell size, water retention, and sugar-acid balance.

If you’re specifically looking for a juicy apple, choose a Honeycrisp. “Honeycrisp apples are some of the juiciest you can buy. Look for a bright red-orange blush with yellow undertones. If it’s heavy and firm, it’s at its best,” Ellis said.

Fuji apples are also very juicy and sweet. “They are dense and their smooth, slightly shiny skin means they are still fresh.

In contrast, Granny Smith apples are firm and tart. They don’t soften much, so look for a touch of yellow in the green skin for better flavor balance.

Apples are still live fruits even after being harvested, which means they continue to ripen over time. “Keeping them cold helps slow down this process and preserves their crisp texture,” Combest said.

Store apples in the refrigerator, ideally in the crisper drawer with the humidity set to high. “In this environment, apples can generally stay fresh, juicy and crisp for about three to six weeks, depending on the variety,” Combest added.

If you choose to store your apples at room temperature, they may only last about five to seven days. “Keep apples separate from leafy greens and salads because apples naturally release ethylene gas that can cause other produce to wilt or deteriorate more quickly,” Combest said.

Finally, avoid washing apples just before eating them. “Added surface moisture can soften the skin and encourage mold growth during storage,” Combest said.