Apples

Apples originated in the Tien Shan mountains of Kazakhstan thousands of years ago. The domestic apple tree (Malus Domestica) is a member of the rose family of plants, sharing its lineage with pears, peaches, plums, and cherries. The science of apple growing, known as pomology, has led to more than 7,500 varieties worldwide, with 2,500 grown in the USA across 36 states, each unique.

North American apple harvesting history is deeply intertwined with the early settlers at Jamestown in 1607. They brought European seeds, which, while not all suited for cultivation in the New World, gave birth to all-new American varieties. These early apples, many of which were bitter, played a crucial role in the colonies' early production of apple cider, a testament to the resourcefulness and adaptability of the early American settlers.

Thomas Jefferson is considered the founding father of the United States. He is also known for his love of food and was responsible for the popular Fuji apple brought to the United States. As the story goes, the French minister to the United States gave Thomas Jefferson a gift of apple cuttings, which, when cultivated, became the variety of apple known as the "Ralls Genet." In 1939, Japanese apple breeders crossed the genes from the classic Red Delicious apple variety with Jefferson's Ralls Genet, resulting in the Fuji apple.

Despite its iconic place in American culture, the apple is no longer America's favorite fruit. Over the last 40 years, banana consumption has surpassed that of apples. Today, Americans eat an average of 28 pounds of bananas per year, compared to an average of 19 pounds of apples.

Most apples are still picked by hand; it takes about 36 apples to make one gallon of apple cider.

Interestingly, 25 percent of an apple's volume is air, allowing it to float. They are not the perfect food for the Vata dosha (cold, dry, light & mobile) because of this unless when they are cooked.

Apples are low in calories and free of fat, sodium, and cholesterol. They are also rich in fiber and antioxidants. They contain potassium, folate, niacin, and vitamins A, B, C, E, and K.