Stunning Stuffed Apples

Enjoy this year-round fruit at its peak.
Shirley Harrington / Photography Ralph Anderson / Styling Lisa Powell Bailey / Food Styling Kristi Michele Crowe

Start with a box of stuffing mix and Rome apples to make Easy Cornbread-Sausage Stuffed Apples

Easy Cornbread-Sausage Stuffed Apples
Cinnamon-Caramel Apple Dumplings With Golden Raisins
Apple-Walnut Salad

Take a bite out of any of these amazing recipes, and you'll never take apples for granted again. They're powerhouse ingredients. Change the flavor of a dish by switching the variety of the apple used or mixing several different types.

A handy hint: Round-bottomed apples are for baking, while those with bumps at the base are eaten out of hand or tossed in salads. When shopping, remember the best apples are free from bruises, feel firm to a light squeeze, and are deeply colored. Store in the produce drawer of the refrigerator, and they'll stay fresh for a week.

Here's a Trick
You can toss apple pieces in a mixture of ¼ cup water and 1 Tbsp. lemon juice to prevent pulp from turning brown. Or for an even simpler option, toss in lemon-lime soft drink. Remove apples from liquid; pat dry on paper towels.

"Stunning Apples" is from the September 2007 issue of Southern Living.