æble

æble is the Danish word for apple, the edible fruit of Malus domestica, a deciduous tree in the family Rosaceae. In botany, the apple is a pome: a fleshy fruit with a core that contains seeds, formed from the receptacle surrounding the ovary.

The tree bears long-lived branches with simple, glossy leaves and pale blossoms that range in color from white to pink. The fruit varies widely in size, shape, skin color, and flavor, ranging from sweet to tart.

Originating in Central Asia, domesticated apples were spread across Europe and the world through trade and cultivation. Today, numerous cultivars are grown in temperate regions, with harvest seasons spanning late summer to autumn. Apples store well under cool, dry conditions or in controlled atmospheres for longer storage.

Uses include fresh eating, cooking and baking, juices, and cider. Varieties are bred for sweetness, acidity, texture, and storage life; common modern cultivars include dessert apples, cooking apples, and cider apples.

Nutritionally, apples are low in fat and calories and provide dietary fiber and vitamin C, along with various antioxidants. They are widely grown for commercial markets and home gardens.

Etymology: The Danish æble is cognate with the English word apple and derives from a common Proto-Germanic root related to the fruit.