The Apple
a Pomological Prince
2018 Fallby Wendy Wedum
MSU Extension Agent in Pondera County
In pomology, or the study of fruit, we can learn that the original apple trees were discovered in central Asia in Kazakhstan and then planted along the Silk Road. Ancient Egyptians, Greeks and Romans knew how to graft apples and the Celts were growing apples before the Romans arrived. Apples, like people, are heterozygous. This means that an apple grown from a seed will be very different from its parent. To keep the desirable fruit, commercially-grown varieties are all clones grown from cuttings (as opposed to seed). To get a Gala apple, for instance, a cutting is grafted to a rootstock of another Gala apple tree, thus creating a clone. Most apple cultivars bloom after Prunus species (plums, apricots and cherries), so they are less likely to be affected by late frosts. Apples tend to be cold-hardy and adaptable to different growing elevations and latitudes, thus there are apple cultivars that can grow in just about any location.
SELECTING APPLES FROM THE STORE Examine the outside of the apple. Look for bruising, cuts and decay. Scuff or speck marks may come from natural growth. Slightly odd shapes are also natural. While inspecting the outside, check the apple’s firmness. Avoid apples that dent easily, have soft spots or discoloration. Sniff the apple to see if it has a pleasant aroma. Try out different apple varieties to learn which ones are better for baking and fresh eating. Some apples are tasty no matter how they are used.
PICKING APPLES FROM THE TREE There is a method for picking apples from the tree to minimize damage. Grasp the apple with the palm of your hand and twist, pulling the fruit up and off the branch, trying to keep the fruit spur intact. Apples do not ripen after they have been picked, so it is important to pick a ripe apple. One way to tell if the apple is ripe is to slice through the center of the apple and check the pips (seeds) which should be dark brown.
Whether you like them sweet or savory, apples can be baked, broiled, boiled, and put into salads, sausages, sauces, pies, pancakes, polenta and more. Applesauce may be substituted for oil in quick breads, muffins, cakes and some cookies. This versatile fruit can be prepared six ways: cooked, sauced, dried, canned, juiced and eaten raw.
Apples might be the perfect fruit. They can be sweet or tart, are portable, high in soluble and insoluble fiber which lowers cholesterol, have antioxidants in the peels and are a good source of Vitamin C. They are also a low-calorie food, having about 60 calories in a medium-sized fruit. We hear the adage, “an apple a day keeps the doctor away” to remind us of the importance of fruit in the diet.
For more information, check out the MSU Extension Apple Food Fact Sheet. There are 21 additional food fact sheets on other fruits and vegetables. http://msuextension.org/publications/HomeHealthandFamily/EB0212.pdf.