Traditional slicing methods call for quartering and coring apples. Another way is to shave off slices from the outside with a paring knife, turning the apple in quarter turns. Continue slicing until you reach the core, and then discard the core. If you need to peel the apple, always do so before cutting up the apple. If you need to core an apple, a melon baller is the best tool to use. Cut the apples in half, and then use the large side of melon baller; it will remove the core and seeds and leave an even, circular hole. Prick the skin of apples a few times with the tip of a paring knife before baking to keep them from bursting. To keep baked apples from shrinking, remove a horizontal slice of peel from around the middle. If using apples in fruit salad, combine them with citrus fruits such as oranges. Squeeze some of the orange juice over the diced apples and then toss them with the orange sections. The juice will keep the apples from darkening.