The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family (Rosaceae). It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apples grow on small, deciduous trees. The tree originated in Western Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have been present in the mythology and religions of many cultures, including Norse, Greek and Christian traditions. In 2010, the fruit's genome was decoded, leading to new understandings of disease control and selective breeding in apple production.
There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including in cooking, fresh eating and cider production. Domestic apples are generally propagated by grafting, although wild apples grow readily from seed. Trees are prone to a number of fungal, bacterial and pest problems, which can be controlled by a number of organic and non-organic means.
At least 55 million tonnes of apples were grown worldwide in 2005, with a value of about $10 billion. China produced about 35% of this total. The United States is the second-leading producer, with more than 7.5% of world production. Iran is third, followed by Turkey, Russia, Italy and India. Apples are often eaten raw, but can also be found in many foods (especially desserts) and drinks. Many beneficial health effects have been found from eating apples; however, the seeds are slightly poisonous and two forms of allergies are seen to various proteins found in the fruit.
Any tree (and its fruits) of the genus Malus of the family Rosaceae (rose family). Apples were formerly considered species of the pear genus Pyrus, with which they share the characteristic pome fruit.
The common apple (M. sylvestris) is the best known and is commercially the most important temperate fruit. Apparently native to the Caucasus Mts. of W Asia, it has been under cultivation since prehistoric times. According to ancient tradition, the forbidden fruit of the Garden of Eden was the apple (Gen. 3). In religious painting, the apple represents the fruit of the tree of knowledge of good and evil, as do occasionally the pear and the quince. It was sacred to Aphrodite in classical mythology.
The apple is now widely grown in thousands of varieties, e.g., the Golden Delicious, Winesap, Jonathan, and McIntosh. The tree is hardy in cold climates, and the firm fruit is easy to handle and store. Most apples are consumed fresh, but some are canned or used for juice. Apple juice (sweet cider) is partly fermented to produce hard cider and fully fermented to make vinegar. Wastes from fermenting processes are a major source of pectin. Applejack is a liquor made from hard cider. Western Europe, especially France, is the chief apple-producing region; in North America, also with an enormous total output, Washington is the leading apple-growing state, but very many areas grow crops at least for local consumption. The tree is subject to several insect and fungus pests, for which the orchards are sprayed.
The hardwood is used for cabinetmaking and fuel. The crab apples are wild North American and Asian species of Malus now cultivated as ornamentals for their fragrant white to deep pink blossoms—e.g., the American sweet, or garland, crab apple (M. coronaria), the prairie crab apple (M. ioensis), and the Siberian crab apple (M. baccata). The small, hard, sour crab-apple fruits are used for preserves, pickles, and jelly; in growth and culture these trees are similar to the common apple. Apples are classified in the division Magnoliophyta, class Magnoliopsida, order Rosales, family Roasaceae.