Article: An apple is just an apple, right? Not when you've got a Fuji, a Golden Delicious, a Baldwin, and a Rome to choose between. There are literally hundreds of varieties of eating apples, cultivated for different properties of flavor and texture. While some are more available than others, depending on where you live, learning some basics will help you get the right kind of apple for your tastes.  If you like sweet apples, Fuji, Jazz, Golden Delicious, and McIntosh are all creamy and sweet choices. If you like crunchy apples, Pink Lady, Honey Crisp, and Gala will give you the tooth you're looking for. If you want to bake with your apples, or like tart apples, Granny Smiths, Braeburns, and Jona golds are all solid choices. At the store, or if you're really fortunate in the orchard, check to make sure that apples are firm to the touch and fragrant. A ripe apple should feel firm and should smell like an apple at the stem and at the blossom end. Some apples, like the Macintosh or the Jonathan, will feel slightly softer to the touch, because the flesh is somewhat mealier. That's perfectly fine. If they smell ripe, they are good to eat.  Look for bruising, discolouration, and signs of worm infestation in your apples. Apples with brown soft spots or dark holes that look burrowed into the flesh should be avoided. Little superficial dark dots on the skin of the apple are fine to eat, however. In general, you're looking for signs of over-ripeness, not under-ripeness. All apples you get at the store should be ripe enough to eat right away. You're just trying to make sure you don't get any over-aged apples. Apples are harvested at their peak of ripeness, so they're perfectly fine to eat right away. You can keep them on the counter for a day or two.  If you don't want to eat your apples right away, keep them in the refrigerator in a paper bag. Good either way. Saying that one bad apple spoils the bunch is more than just a tidy phrase. Apples produce ethylene as they ripen, which promotes ripening in other fruits around them. Never store apples in closed plastic bags, or they'll ripen and spoil very quickly. Go with paper. If you want to store a sliced apple or a halved apple, do so in the refrigerator. These will dry out and brown very quickly, but a little spritz of lemon juice on the flesh of the apple will help to keep it fresh for longer.

What is a summary?
Learn about the different varieties of apples. Look for ripe apples. Store your apples properly.