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Author Notes: Light, quick, ultra-simple, ultra-fresh dessert or snack. My favorite way to eat apples. —Chris Rasmussen
Honeycrisp apples (or similar variety), optionally chilled; look at apple size to judge servings
pinches Diamond Crystal kosher, fleur de sel, or other light, flaky salt
bunches Fresh mint, finely minced
- Core and slice each apple into 1/4 in thick slices (leave skin on). Arrange slices in single layer on plate or platter.
- Cut lemon in half. Squeeze gently and rub rim of lemon half along each apple slice, like an applicator, for a good stripe of lemon juice on each.
- Season apples lightly and evenly with salt. (Hold hand high for good dispersion.)
- Sprinkle apples lightly and evenly with mint. (Hold hand high for good dispersion.) Serve immediately.