There are over 2000 varieties of apple, both cooking and dessert, so they are available all year round. When buying look for firm, well-coloured fruit with no blemishes. To eat raw, or use in salads, choose a dessert variety; for puréeing, stewing or baking, use one of the larger cooking varieties. Apples can be used in salads, savoury dishes, desserts, cakes, pies, pickles, jams, chutneys and also for their juice. They are also available dried. Crab apples are a small very sharp tasting variety, used mainly for making jellies.