An apple is a sweet, edible fruit produced by an apple tree. Apple trees are cultivated worldwide and are the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today.
There are over 7,500 Apple tree varieties.
Granny Smith
Granny Smith apples were first discovered in 1868 in an Australian farm by a farmer known as Maria Ann Smith. Their popularity grew in the early 20th century due to their long shelf life. The apples could be transported over long distances with ease. They are light green and have a tart and crunchy taste. They are mainly eaten raw but are also ideal for baking apple pies, cakes, and apple crumble. They are very popular especially in the export market because they remain fresh for long periods.
Golden Delicious
The golden delicious apple was discovered on a family farm in West Virginia at the start of the 20th century. It is possibly a blend of Grimes Golden apple and Golden Reinette apple. The Stark Brothers’ Nursery began producing golden delicious apples commercially in 1916. The apples were marketed alongside the red delicious apples. They have yellowish green thin skin and a delicious sweet taste. The apples are very delicate and require extra care while handling them. Golden Delicious apples are often used to bake, in salads, and in making the sauce. Since 1995, the Golden Delicious apple is West Virginia’s official fruit. Clay County, where the Golden Delicious was discovered, holds an annual festival in honor of the fruit.
Gala
The Gala apple is originally from New Zealand. It was developed in 1930 by crossing the Kidd's Orange Red apple and the Golden Delicious apple.It is an apple variety that is growing in popularity particularly in the United States. Gala apples are produced commercially. The apples have a golden skin with orange and pink stripes. Gala apples are crispy and very sweet. They are used in making sauces, salads, pies, desserts, and often eaten raw.
Red Delicious
The Red Delicious apple variety is the most common variety around the world. Jesse Hiatt discovered it in his farm in Iowa in 1880. During a competition in 1893 by a Missouri based nursery to find a replacement for “Ben Davis,” a popular but bland apple variety, Jesse Hiatt submitted his sample. At the time it was referred to as the "Hawkeye." The “Hawkeye” Apple won the competition, and its name changed to “Stark Delicious,” named after the Stark Brothers who owned the nursery. In 1914, the Stark Brothers’ Nursery renamed it the “Red Delicious” apple. In the early 20th century, Red Delicious apples were the most popular in the US. In recent years, the fruit has encountered competition from other new varieties such as Gala and Fuji. It is heart-shaped, and its skin is bright red with tiny gold strips.
Lady
The Lady apple also referred to as “Pomme d'Api” or “Christmas apple” originated from France. This apple variety was discovered in 1628, and was introduced to North America in 1800. It is small compared to other apple varieties. Its skin is satin-like lime green in color. Lady apples are often used in making chutneys, stuffings, pies, and pastries. Due to their small size, these apples are also commonly used in decorating Christmas trees and wreaths during holiday seasons.
Baldwin
The Baldwin apple was discovered in the 18th century in Massachusetts US. Baldwin apples were once popularly used in the US, but after a frigid winter in 1934, most of Baldwin apple trees were destroyed, and their popularity waned. The apples are hard and bright red. Their hard texture makes them suitable for baking. They are also ideal for making apple cider vinegar. Currently, Baldwin apples are quite rare in markets as Red Delicious apples replaced them.
McIntosh
John McIntosh discovered McIntosh apple in Canada in 1811. It is commonly used in Canada and the northeastern US where it is eaten raw as well as in cooked food. McIntosh apple is tender, and its skin has a red color. Although it was the leading apple variety in Canada in the 60s, it currently faces stiff competition from foreign apple imports such as Gala. The world famous Macintosh Personal Computers are named after the McIntosh apple. It is also recognized as Canada’s national apple.
Honeycrisp
Honeycrisp apple was developed at the University of Minnesota and released to the market in 1991. As the name indicates, they are sweet and juicy with a crispy texture. Honeycrisp apples are highly-prized fruits that are commercially produced. They stay fresh for long hence their popularity. The apples are often used as a snack, in salads, pies, and sauces. Honeycrisp apple is the official state fruit in Minnesota.
Fuji
The Fuji apple was developed in Japan in 1930. It derived its name from the Japanese town where it was developed. It is a cross between Virginia Ralls Genet and Red Delicious apples. It is one of the most common apple varieties in Japan, China, and the US. Fuji apple is commercially produced in Asia and the US. It is loved for its relatively large size, firm texture, crispy flesh and sweet taste. Fuji apple is often used in salads, pies, and apple crumble.
Cortland
The Cortland apple is a hybrid of McIntosh apple and another apple variety. It has its origins in 1898 at the Agricultural Experiment Station in New York. The apple is one of United States’ most popular apple varieties. The Cortland apple is grown for commercial purposes. The apple is round, and its skin is bright red with a yellow backdrop.It is the only apple variety whose white flesh does not turn brown. This characteristic makes it suitable for desserts and salads.
10 Impressive Health Benefits of Apples
Apples are one of the most popular fruits — and for good reason.
They're an exceptionally healthy fruit with many research-backed benefits.
Here are 10 impressive health benefits of apples.
1. Apples Are Nutritious
A medium apple — with a diameter of about 3 inches (7.6 centimeters) — equals 1.5 cups of fruit. Two cups of fruit daily are recommended on a 2,000-calorie diet. One medium apple — 6.4 ounces or 182 grams — offers the following nutrients :
Calories: 95
Carbs: 25 grams
Fiber: 4 grams
Vitamin C: 14% of the Reference Daily Intake (RDI)
Potassium: 6% of the RDI
Vitamin K: 5% of the RDI
What’s more, the same serving provides 2–4% of the RDI for manganese, copper, and the vitamins A, E, B1, B2, and B6.
Apples are also a rich source of polyphenols. While nutrition labels don't list these plant compounds, they’re likely responsible for many of the health benefits.
To get the most out of apples, leave the skin on — it contains half of the fiber and many of the polyphenols.
Summary Apples are a good source of fiber and vitamin C. They also contain polyphenols, which may have numerous health benefits.
2. Apples May Be Good for Weight Loss
Apples are high in fiber and water — two qualities that make them filling. In one study, people who ate apple slices before a meal felt fuller than those who consumed applesauce, apple juice, or no apple products . In the same study, those who started their meal with apple slices also ate an average of 200 fewer calories than those who didn't . In another 10-week study in 50 overweight women, participants who ate apples lost an average of 2 pounds (1 kg) and ate fewer calories overall, compared to those who ate oat cookies with a similar calorie and fiber content . Researchers think that apples are more filling because they’re less energy-dense, yet still deliver fiber and volume. Furthermore, some natural compounds in them may promote weight loss. A study in obese mice found that those given a supplement of ground apples and apple juice concentrate lost more weight and had lower levels of "bad" LDL cholesterol, triglycerides, and total cholesterol than the control group .
Summary Apples may aid weight loss in several ways. They're also particularly filling due to their high fiber content.
3. Apples May Be Good for Your Heart
Apples have been linked to a lower risk of heart disease .
One reason may be that apples contain soluble fiber — the kind that can help lower your blood cholesterol levels.
They also contain polyphenols, which have antioxidant effects. Many of these are concentrated in the peel.
One of these polyphenols is the flavonoid epicatechin, which may lower blood pressure.
An analysis of studies found that high intakes of flavonoids were linked to a 20% lower risk of stroke .
Flavonoids can help prevent heart disease by lowering blood pressure, reducing “bad” LDL oxidation, and acting as antioxidants .
Another study comparing the effects of eating an apple a day to taking statins — a class of drugs known to lower cholesterol — concluded that apples would be almost as effective at reducing death from heart disease as the drugs .
However, since this was not a controlled trial, findings must be taken with a grain of salt.
Another study linked consuming white-fleshed fruits and vegetables, such as apples and pears, to a reduced risk of stroke. For every 25 grams — about 1/5 cup of apple slices — consumed, the risk of stroke decreased by 9% .
Summary Apples promote heart health in several ways. They're high in soluble fiber, which helps lower cholesterol. They also have polyphenols, which are linked to lower blood pressure and stroke risk.
4. They're Linked to a Lower Risk of Diabetes
Several studies have linked eating apples to a lower risk of type 2 diabetes .
In one large study, eating an apple a day was linked to a 28% lower risk of type 2 diabetes, compared to not eating any apples. Even eating just a few apples per week had a similarly protective effect .
It's possible that the polyphenols in apples help prevent tissue damage to beta cells in your pancreas. Beta cells produce insulin in your body and are often damaged in people with type 2 diabetes.
Summary Eating apples is linked to a lower risk of type 2 diabetes. This is possibly due to their polyphenol antioxidant content.
5. They May Have Prebiotic Effects and Promote Good Gut Bacteria
Apples contain pectin, a type of fiber that acts as a prebiotic. This means it feeds the good bacteria in your gut.
Your small intestine doesn't absorb fiber during digestion. Instead, it goes to your colon, where it can promote the growth of good bacteria. It also turns into other helpful compounds that circulate back through your body .
New research suggests that this may be the reason behind some of the protective effects of apples against obesity, type 2 diabetes, and heart disease.
Summary The type of fiber in apples feeds good bacteria and may be the reason they protect against obesity, heart disease, and type 2 diabetes.
6. Substances in Apples May Help Prevent Cancer
Test-tube studies have shown a link between plant compounds in apples and a lower risk of cancer .
Additionally, one study in women reported that eating apples was linked to lower rates of death from cancer .
Scientists believe that their antioxidant and anti-inflammatory effects may be responsible for their potential cancer-preventive effects .
Summary Apples have several naturally occurring compounds that may help fight cancer. Observational studies have linked them to a lower risk of cancer and death from cancer.
7. Apples Contain Compounds That Can Help Fight Asthma
Antioxidant-rich apples may help protect your lungs from oxidative damage.
A large study in more than 68,000 women found that those who ate the most apples had the lowest risk of asthma. Eating about 15% of a large apple per day was linked to a 10% lower risk of this condition .
Apple skin contains the flavonoid quercetin, which can help regulate the immune system and reduce inflammation. These are two ways in which it may affect asthma and allergic reactions .
Summary Apples contain antioxidant and anti-inflammatory compounds that may help regulate immune responses and protect against asthma.
8. Apples May Be Good for Bone Health
Eating fruit is linked to higher bone density, which is a marker of bone health.
Researchers believe that the antioxidant and anti-inflammatory compounds in fruit may help promote bone density and strength.
Some studies show that apples, specifically, may positively affect bone health .
In one study, women ate a meal that either included fresh apples, peeled apples, applesauce, or no apple products. Those who ate apples lost less calcium from their bodies than the control group .
Summary The antioxidant and anti-inflammatory compounds in apples may promote bone health. What’s more, eating fruit may help preserve bone mass as you age.
9. Apples May Protect Against Stomach Injury From NSAIDs
The class of painkillers known as nonsteroidal anti-inflammatory drugs (NSAIDs) can injure the lining of your stomach.
A study in test tubes and rats found that freeze-dried apple extract helped protect stomach cells from injury due to NSAIDs .
Two plant compounds in apples — chlorogenic acid and catechin — are thought to be particularly helpful .
However, research in humans is needed to confirm these results.
Summary Apples contain compounds that may help protect your stomach lining from injury due to NSAID painkillers.
10. Apples May Help Protect Your Brain
Most research focuses on apple peel and flesh.
However, apple juice may have benefits for age-related mental decline.
In animal studies, juice concentrate reduced harmful reactive oxygen species (ROS) in brain tissue and minimized mental decline .
Apple juice may help preserve acetylcholine, a neurotransmitter that can decline with age. Low levels of acetylcholine are linked to Alzheimer's disease .
Similarly, researchers who fed elderly rats whole apples found that a marker of the rats' memory was restored to the level of younger rats .
That said, whole apples contain the same compounds as apple juice — and it is always a healthier choice to eat your fruit whole.
Summary According to animal studies, apple juice may help prevent the decline of neurotransmitters that are involved in memory.
The Bottom Line
Apples are incredibly good for you, and eating them is linked to a lower risk of many major diseases, including diabetes and cancer.
What’s more, its soluble fiber content may promote weight loss and gut health.
A medium apple equals 1.5 cups of fruit — which is 3/4 of the 2-cup daily recommendation for fruit.
For the greatest benefits, eat the whole fruit — both skin and flesh.
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