apples

Apples (Malus domestica) are a pomaceous fruit produced by the deciduous tree of the same name, in the rose family Rosaceae. They are widely cultivated for edible fruit that ranges from sweet to tart and is consumed fresh or processed.

Origin and distribution: Apples originated from wild apples native to Central Asia, with Malus sieversii identified as a key progenitor. Domestic varieties were spread through Europe and later worldwide via trade and colonization, leading to a broad global cultivation.

Description: The tree is typically 3–12 meters tall, with white to pink-tinged blossoms in spring. Fruit vary in size and shape but are generally round with crisp flesh and a sweet-tart flavor, often with a thin, edible skin.

Cultivation and varieties: Most apples sold commercially belong to Malus domestica. Thousands of cultivars exist, including dessert varieties such as Gala, Fuji, and Red Delicious, and cooking types such as Granny Smith and Golden Delicious. They are eaten fresh, processed, or used to make juice and cider.

Nutrition and uses: Apples provide dietary fiber, vitamin C, and polyphenols, while being relatively low in calories (about 52 kcal per 100 g). They are commonly eaten raw or cooked in desserts, sauces, and savory dishes.

Storage and pests: They store best in cool, humid conditions or refrigeration, and may be kept for months under controlled atmosphere storage. Common pests and diseases include codling moth, apple scab, and fire blight.