Apples typically ripen in mid- to late-summer or early fall.

When storing apples, keep in mind that apples ripen 6 to 10 times faster at room temperature than when refrigerated, so store them in the crisper drawer if you’re not going to eat them within a day or two of picking. Apples that will not be eaten in a day or two should be refrigerated in the crisper and stored by themselves (the fruit emits ethylene gas, which can cause other fruits and vegetables to decompose, so keep them separated). To prepare apples for freezing, slice them and place the slices on a cookie sheet. Once individual slices are completely frozen, transfer them to a plastic storage bag. Frozen apples may develop a softer texture over time, but they’re great for baking for up to a year.