Apfel

Apfel is the common name for the fruit of Malus domestica, a deciduous tree in the Rosaceae family. It is one of the most widely cultivated fruit crops in temperate regions and is consumed fresh or in a wide range of culinary preparations. The fruit is a pome with a fleshy outer layer surrounding a central core that contains seeds.

Etymology: The German word Apfel derives from Old High German apfel, apfel or apful, related to Dutch appel and English apple. The term reflects the long, shared history of the fruit in Central Europe.

Taxonomy: Malus domestica belongs to the genus Malus in the family Rosaceae. The cultivated forms are descended from wild apples native to central Asia, particularly Malus sieversii, and have been selectively bred for size, flavor, storage ability, and disease resistance.

Cultivation and varieties: Apples are grown in temperate climates with sufficient winter chill. Trees are propagated by grafting onto rootstocks that control size and vigor. Pollination typically requires diverse apple blossoms and bee activity. There are thousands of cultivars, categorized for dessert, cooking, or cider use; common market varieties include Red Delicious, Granny Smith, Golden Delicious, Gala and Fuji.

Uses and nutrition: Apples can be eaten raw, baked, stewed, or pressed for juice and cider. They are a source of dietary fiber and vitamin C, with about 52 kcal per 100 g. They also provide polyphenols and minerals and are relatively low in fat.

Production and storage: Global production is led by China, followed by the United States, Poland, and India. Apples store well in cool, humid conditions or in controlled atmosphere storage, extending shelf life for months.