Apple
Family Rosaceae
Malus pumila, the crab apple (M. pumila 1), is the parent species of all our cultivated apples, due to the fact that its progeny is very variable. The wild crab apple occurs in two varieties: Malus pumila var. sylvestris, occurring wild in northern Europe, thorny and with sour green fruits; and Malus pumila var. mitis, which is native in South and East Europe, with less sour and coloured fruits and without thorns. The crab apple is a small tree, 6-9 m tall, with a dark bark, simple ovoid irregular serrated leaves, and pink flowers (M. pumila 2), borne in small clusters on shoots of 2 years and older. The fruit is a false fruit and is called a pome. It is a berry-like structure, of which most of the edible part is derived from the receptacle. The receptacle, surmounted by the calyx and the stamens, enlarges during ripening and becomes edible and juicy. On the ripe fruit the remains of calyx and stamens are known as the ‘ eye’ . In a pome three layers can be recognised: the outer skin, which is variable in colour; the flesh, which is derived from the receptacle; and the horny core, which contains the seeds.
Distribution and use
Apples were already cultivated in Neolithic times by the Lake Dwellers in Central Europe. The ancient Romans grew about 20 varieties of apples. In the 18th and 19th century a large number of varieties was developed, and today more than 3000 varieties are known (M. pumila 10), differing in many characteristics, e.g. the height of the tree, shape and colour of the leaves, fertility of the tree (self-fertile or in need of cross pollination), keeping qualities of the fruit, resistance to diseases, hardiness to climatic conditions, and size (M. pumila 3), shape (M. pumila 4), colour (M. pumila 5), flavour and scent (M. pumila 6), and texture of the flesh. The flavour of an apple is mainly made up of the proportion of sweetness to acidity. In most orchards in West Europe where apples are commercially grown, low-growing trees are used (M. pumila 7), (M. pumila 8) in order to reduce labour (M. pumila 9). Apples are the most important and most widely cultivated fruits in the temperate regions. They are eaten fresh, but also cooked in compote, applesauce or tart filling. Large quantities are canned and made into preserves. Apples are also used for beverages and brandy.
Besides Europe, other important producers are the US, Tasmania and South Africa.