Can You Cook Apples with the Seeds in Them? A Look at the Dangers and Benefits

December 30, 2025 •

4 min read

An average apple contains only about five to eight seeds, which contain a compound called amygdalin that converts to cyanide when crushed or chewed. Despite this, cooking apples with the seeds is generally not recommended, though it's typically not a serious health risk.

Quick Summary

The debate over cooking apples with seeds stems from the presence of amygdalin, which converts to cyanide when ingested, though the risk is minimal unless large quantities are consumed. Cooking destroys this compound, reducing toxicity, but the seeds still add an unappealing bitterness.

Key Points

Amygdalin Risk: Apple seeds contain amygdalin, which can release cyanide if the seeds are crushed or chewed.
Cooking Neutralizes Toxin: The heat from cooking effectively destroys the amygdalin, neutralizing the potential cyanide toxicity.
Flavor is Compromised: Cooking with seeds can introduce an unpleasant bitter taste into your final dish.
Texture Issues: The fibrous cores and seeds lead to an undesirable, gritty texture in pureed dishes like applesauce.
Recommended Practice: It is highly recommended to remove apple seeds and cores before cooking for the best flavor, texture, and food safety.
Coring is Easy: Simple tools like an apple corer or a small knife make seed removal a quick and easy process.

Understanding the Risk: Amygdalin and Cyanide

Inside the hard, protective shell of an apple seed lies a compound called amygdalin, a type of cyanogenic glycoside. When seeds are crushed, chewed, or otherwise broken, this compound is released and metabolized by the body into hydrogen cyanide, which is highly toxic in large doses.

It is important to understand that the shell of a whole seed is tough and resistant to digestion, allowing it to pass through the digestive system without releasing its contents. This is why accidentally swallowing a few seeds whole is generally not a concern. The danger arises when a significant quantity of seeds is crushed, chewed, or pulverized, such as when making whole apple juice or large batches of applesauce without removing cores.

The Impact of Cooking on Apple Seeds

Cooking is a major factor in neutralizing the risk associated with apple seeds. The compound amygdalin is destroyed by heat, which vaporizes the cyanide. This means that in cooked products like applesauce or jelly, any potential toxins from residual crushed seeds are eliminated. However, this doesn't mean it's advisable to intentionally cook with seeds.

There are several downsides to leaving seeds in:

Bitterness: Apple seeds are known for their bitter taste, which can permeate the final dish if left in. This is particularly true if the seeds are crushed during processing.
Texture: The tough, fibrous nature of the seeds and core will result in a grainy or unappealing texture in pureed products like applesauce or jams.
Flavor: While heat neutralizes the toxic potential, the overall flavor profile can be affected by the bitter compounds in the seeds.
Precaution: For peace of mind and the best final product, most professional recipes and food safety experts recommend removing the seeds.

Comparison: Cooking with and Without Seeds


Feature	Cooking with Seeds (Not Recommended)	Cooking without Seeds (Standard Practice)
Toxicity Risk	Minimal to none in cooked products, as heat destroys amygdalin. Potential for bitterness.	Effectively none, as the source of amygdalin is removed.
Flavor Profile	Can introduce an off-flavor due to the seeds' inherent bitterness.	Clean, fresh apple flavor is preserved.
Texture	Leads to a grainy or fibrous texture in purees and sauces.	Smooth, consistent texture ideal for applesauce, jams, and fillings.
Preparation Time	Potentially faster initially, but requires a secondary process (like straining) to remove fibrous bits.	Adds a few minutes of prep time to remove cores.
Recipe Versatility	Limited, as a bitter taste can ruin some recipes.	High, suitable for a wide range of desserts, sauces, and savory dishes.

Proper Apple Preparation for Cooking

For a smooth, delicious, and safe result, it's best to remove the seeds and core before cooking. There are several methods for doing this effectively:

Using an Apple Corer: This tool is specifically designed to quickly and cleanly remove the core and seeds from the center of the apple. It's ideal for baked apples or for processing large quantities for sauces.
Using a Knife: For smaller batches, a sharp knife is all you need. Simply cut the apple into quarters and use a small paring knife to slice away the core from each piece.
Using a Melon Baller: A small melon baller can also be used to scoop out the seeds and core from the center of apple halves or quarters.

After coring, you can dice, slice, or chop the apples according to your recipe. For applesauce, some people prefer to leave the skins on for added nutrients and fiber, while others remove them for a smoother consistency. For pies and other baked goods, peeling the apples is often necessary.

Conclusion: Prioritize Taste and Safety

While cooking apples with the seeds is not an immediate life-threatening danger due to the heat-neutralizing effect on amygdalin, it's an unnecessary practice that can compromise the taste and texture of your food. For optimal culinary results and complete peace of mind, the best practice is to always remove the seeds and core before cooking. The small amount of extra preparation time is well worth the improved flavor, consistency, and safety of your final dish. Whether you're making a simple applesauce or an intricate pie, proper preparation ensures a perfect outcome every time. For more information on food safety, consult resources like Medical News Today on Apple Seeds.

How to Store Cooked Apple Products

After cooking, applesauce or other products should be stored properly to maintain freshness and safety. For short-term storage, place in an airtight container and refrigerate for up to a week. For longer-term preservation, cooked applesauce can be frozen or canned. Ensure jars are properly sterilized for canning to prevent spoilage.

Using Apple Scraps

Rather than discarding the cores and peels, consider using them for other purposes:

Apple Scrap Vinegar: Boil the scraps with water and sugar to ferment into a homemade apple cider vinegar.
Apple Scrap Jelly: Cores and peels are rich in pectin, making them excellent for creating flavorful jelly.
Compost: A simple and sustainable way to dispose of the scraps, enriching your garden soil.

Frequently Asked Questions

No, it is not dangerous to accidentally swallow a few whole apple seeds. Their hard outer shell prevents the amygdalin inside from being released and digested, so they typically pass harmlessly through your system.

Yes, cooking at a high enough temperature effectively destroys the amygdalin found in apple seeds, neutralizing its potential to produce cyanide. The heat causes the cyanogenic glycoside to break down and vaporize.

Even if cooking neutralizes the toxin, you should remove the seeds because they can impart a bitter flavor to your dish and create an unappealing, grainy texture, especially in pureed foods like applesauce or jams.

Amygdalin is a naturally occurring compound found in apple seeds and the pits of other fruits. When the seeds are crushed or chewed, amygdalin breaks down in the stomach and reacts with enzymes to produce hydrogen cyanide.

For an adult, you would need to chew and ingest hundreds of crushed apple seeds to be at serious risk of cyanide poisoning, an amount that is highly unlikely to be consumed accidentally. For reference, a single apple contains only about 5-8 seeds.

No, it is best to avoid giving pets, especially smaller animals, apples with seeds. Their smaller body weight makes them more susceptible to the effects of cyanide, and it's better to be safe and remove the seeds completely.

The most effective methods include using a dedicated apple corer for quick removal or simply cutting the apple into quarters and using a small knife to trim the core and seeds from each section.