Fuji
Very sweet and crisp. Developed in Japan; keeps well for months.
Where apples come from
The cultivated apple (Malus domestica) descends mainly from the wild apple Malus sieversii, which still grows in the mountains of Central Asia, around today's Kazakhstan. Traders along the Silk Road carried apples west, and they spread across Europe and later the rest of the world.
Apples grow on trees in the rose family (Rosaceae), alongside pears, cherries and plums. Most orchards grow trees from grafts, because an apple grown from seed rarely tastes like its parent.
Popular varieties
Granny Smith
Bright green and tart. A favourite for baking and pies.
Gala
Mild, sweet and aromatic. Great for snacking and for children.
Honeycrisp
Juicy with an explosive crunch. Bred at the University of Minnesota.
Nutrition at a glance
A medium apple (about 180 g) contains roughly:
| Nutrient | Approximate amount |
|---|---|
| Energy | 95 kcal |
| Carbohydrates | 25 g |
| Fibre | 4 g |
| Vitamin C | about 9% of the daily value |
Much of the fibre and many antioxidants are in the skin, so eat it unpeeled when you can.
Keeping apples fresh
- Store them in the fridge; they last weeks longer than at room temperature.
- Keep them away from other produce. Apples give off ethylene gas, which ripens nearby fruit and vegetables faster.
- Stop cut slices browning with a squeeze of lemon juice.