Fresh apples should be firm and smell sweet,
Not the best but still edible
Apples that are dull, pale, discolored, and have spots and brown marks may be old and have lost some flavor; apples with lots of brown spots no longer taste good. But if there's no mold or large bruised areas, it's usually safe to eat.
An apple with a grainy texture means it's ripe and not too sweet, but still edible.
need to throw away
Don't eat apples that have a strong spicy or vinegary smell. They taste bad and can cause illness.
Rotten apples have mushy spots or shriveled peels. Fresh apples should not be mushy or ooze liquid when squeezed; discard if they are. When you find a discolored area, cut away the skin in that area. If the flesh underneath still looks white and firm, the apple is still edible. If the flesh beneath the discolored skin is also discolored, discard the apple.
Discard apples with fuzzy spots or areas of mold (blue, black or green) to avoid eating them. It's especially important to recognize when mold appears on one apple in a pile, as the mold can spread and ruin other fruits.
If an apple has wormholes, the exposed flesh inside the apple is likely moldy. These apples should also be thrown in the trash.
Don't be tempted to cut off just the bad parts of the apple and eat the rest. If one part of the apple is bad, the whole apple is bad.
Storage Tips
Store apples in a cool place, such as the crisper drawer of your refrigerator. This will help them stay fresher longer.
Do not wash apples until ready to eat. Washing apples and then storing them can help mold grow.
