Long revered as the forbidden fruit, and the subject of Greek myths and European and American legends, apples are one of the top most popular fruits in the world. With more than 7,500 varieties grown worldwide, flavors range from tart to sweet, and apples are consumed fresh, canned, processed, in baked goods, and many other ways.
Apples in the World
The earliest apple trees grown in eastern Kazakhstan in 8000 B.C. produced large sweet apples, ancestors to the cultivated varieties of today. The wild apples that grew along the Caucasus, a mountain range on a strip of land between the Black and Caspian Seas, were smaller and not as sweet.
With migration, the apples spread throughout Asia and Europe, used as food and a topic of many legends. In Greek mythology, Hercules had to pick the golden apples in the garden of the Hesperides; and a golden apple is responsible for the actions of Helen of Troy, who caused a ten-year war when she left her husband.
In Ireland and Scotland, custom has it that throwing an apple peel over one’s shoulder will reveal the first initial of his or her lover’s name. The ancient Romans cultivated 36 varieties of apples. The Swiss have the legend of archer William Tell, who used the apple as a bull’s-eye perched on the top of his son’s head.
Apples in the United States
Apples were brought to America by Europeans; only crabapples grew in America. The European varieties became important crops in America, synonymous with America and pie. American history offers John Chapman, known as Johnny Appleseed, the barefoot traveler who distributed apple seeds and trees; and in the field of science, the apple was the center of Newton’s law of gravity.
Although every state in the continental United States grows apples, Washington, New York, Michigan, California, Pennsylvania and Virginia are the top producers. Almost 100 varieties are grown commercially, but the top five most popular varieties of apples are Red Delicious, Golden Delicious, Granny Smith, Fuji, and Gala.
According to the USDA Economic Research Service, in 2007—the latest figures available—the annual per capita food availability is almost 50 pounds of apples and apple products. Apple products account for about 32 percent of consumption and include juice and cider, canned apples, applesauce, apple butter and jelly, vinegar, wine, and dried and frozen apple products.
Health Benefits of Apples
The health aspects of apples are numerous. Its benefits have been known for centuries and the phrase, “An apple a day keeps the doctor away” is from an old English proverb. Apples contain no fat, cholesterol or sodium and are a good source of fiber. Recent studies show that certain nutrients in apples are antioxidants. In ancient times, apples were served after dinner as a digestive aid; used cooked for therapeutic applications for the lungs and nervous system; and apple juice was often prescribed as an antidepressant. In baking, applesauce makes a wonderful fat-free substitute for oil and shortening.
Apple Butter
Apple butter may have roots in the fourteenth century English recipe for appulmus or appulmoy—apples, water, almond milk, rice flour, and honey, seasoned with cinnamon, ginger, cloves, saffron, and pepper. In Germany, the dish is known as apfelmus, and apple butter in the United States is generally attributed to those of German heritage, who are also credited with introducing fruit butters to America in the late 1770s. The recipe was a popular way to preserve the apple crop. Make a variety of easy recipes using apple butter.
A Long History
Apples are one of the earliest foods, have a rich history in culture and legend, have many health benefits, and are among the most popular fruits in the world. Thousands of varieties, with flavors ranging from tart to sweet, make apples a versatile fruit for eating, baking, cooking, and drinking.
Learn how to harvest and store apples, and plan to visit a pick-your-own apple orchard.
Sources
The Story of the Apple by Barrie E. Juniper and David J. Mabberley
USDA/FAS Horticultural and Tropical Products Division
USDA Economic Research Service
US Apple Association
European Commission: Current Research Information Systems
The Medieval Kitchen by Odile Redon, Françoise Sabban, Silvano Serventi
foodtimeline.org
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