Look for firm smooth-skinned apples free of bruises and gouges. A dry brown patch on the skin (scald) does not affect the taste. Apples should have a fresh, not musty, smell. Store in a plastic bag in the refrigerator for up to six weeks.
Braeburns are excellent sliced raw with cheese and a good choice for cooking in pies and applesauce. If serving raw, be aware that cut apples will discolor. To keep apples from browning, toss with citrus or apple juice or dip in acidulated water.