Who knows alot about apples???

Answer 1

An Apple Farmer.

Answer 2

person-friendly Apple Pie: a million½ hours 30 min prep 6-8 servings a million pie Pastry Shell a million a million/2 cups flour a million a million/2 teaspoons sugar a million teaspoon salt a million/2 cup oil 2 tablespoons chilly milk Filling a million/2 cup sugar 2 tablespoons flour a million/2 teaspoon cinnamon a million/2 teaspoon nutmeg 4 cups sliced apples Streusel Topping a million/2 cup flour a million/2 cup butter a million/2 cup sugar a million. Pastry shell. 2. combine first 3 elements. 3. mixture at the same time next 2 elements and stir into flour mix. blend nicely. 4. Pat into 9" pie pan. 5. Filling. 6. combine first 4 elements, toss with apples. 7. pour into unbaked pastry shell. 8. Streusel. 9. blend streusel elements with palms until eventually crumbly sprinkle over correct of pie. 10. Bake at 350 for a million hour.

Answer 3

An apple a day will keep the doctor's away... (giggling) I love apples, they are a tasty, healthy treat.

Psssst... they can be a laxitive if you eat to many. lol

I hope you find what your looking for about them.

Answer 4

I know quite a bit about apples. What would you like to know?

Answer 5

The apple is a tree and its pomaceous fruit, of the species Malus domestica in the rose family Rosaceae. It is one of the most widely cultivated tree fruits. It is a small deciduous tree reaching 5-12 m tall, with a broad, often densely twiggy crown. The leaves are alternately arranged, simple oval with an acute tip and serrated margin, slightly downy below, 5-12 cm long and 3-6 cm broad on a 2-5 cm petiole. The flowers are produced in spring with the leaves, white, usually tinged pink at first, 2.5-3.5 cm diameter, with five petals. The fruit matures in autumn, and is typically 5-9 cm diameter (rarely up to 15 cm). The centre of the fruit contains five carpels arranged star-like, each carpel containing one or two (rarely three) seeds.

The word "apple" comes from the Old English word æppel, which in turn has recognisable cognates in a number of the northern branches of the Indo-European language family. The prevailing theory is that "apple" may be one of the most ancient Indo-European words (*abl-) to come down to English in a recognisable form.[citation needed] The scientific name malus, on the other hand, comes from the Latin word for apple, and ultimately from the archaic Greek mālon (mēlon in later dialects). The legendary placename Avalon is thought to come from a Celtic evolution of the same root as the English "apple"; the name of the town of Avellino, near Naples in Italy is likewise thought to come from the same root via the Italic languages.

There are more than 7,500 known cultivars of apples. Different cultivars are available for temperate and subtropical climates. Reputedly the world's biggest collection of apple cultivars is housed at the National Fruit Collection in England. Apples do not flower in tropical climates because they have a chilling requirement.

Commercially popular apple cultivars are soft but crisp. Other desired qualities in modern commercial apple breeding are a colourful skin, absence of russeting, ease of shipping, lengthy storage ability, high yields, disease resistance, typical 'Red Delicious' apple shape, long stem (to allow pesticides to penetrate the top of the fruit), and popular flavour.

Old cultivars are often oddly shaped, russeted, and have a variety of textures and colours. Many of them have excellent flavour (often better than most modern cultivars), but may have other problems which make them commercially unviable, such as low yield, liability to disease, or poor tolerance for storage or transport. A few old cultivars are still produced on a large scale, but many have been kept alive by home gardeners and farmers that sell directly to local markets. Many unusual and locally important cultivars with their own unique taste and appearance are out there to discover; apple conservation campaigns have sprung up around the world to preserve such local cultivars from extinction. In the United Kingdom old cultivars such as Cox's Orange Pippin and Egremont Russett are still commercially important even though by modern standards they are low yielding and disease prone.

Although most cultivars are bred for eating fresh (dessert apples), some are cultivated specifically for cooking (cooking apples) or producing cider. Cider apples are typically too tart and astringent to eat fresh, but they give the beverage a rich flavour that dessert apples cannot.

Modern apples are, as a rule, sweeter than older cultivars. Most North Americans and Europeans favour sweet, subacid apples, but tart apples have a strong minority following. Extremely sweet apples with barely any acid flavour are popular in Asia and especially India.

Tastes in apples vary from one person to another and change continually over time. As an example, the U.S. state of Washington made its reputation for apple growing on Red Delicious. In recent years, many apple connoisseurs have come to regard the Red Delicious as inferior to cultivars such as Fuji and Gala due to its merely mild flavour and insufficiently firm texture.

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Answer 6

here is a good website about apples
http://www.bestapples.com

Answer 7

What do you need to know? We need more detail.

Answer 8

Me! Me!

Answer 9

i do

Answer 10

The apple is a fruit and its pomaceous fruit, of the species Malus domestica in the rose family Rosaceae. It is one of the most widely cultivated tree fruits. It is a small deciduous tree reaching 5-12 m tall, with a broad, often densely twiggy crown. The leaves are alternately arranged, simple oval with an acute tip and serrated margin, slightly downy below, 5-12 cm long and 3-6 cm broad on a 2-5 cm petiole. The flowers are produced in spring with the leaves, white, usually tinged pink at first, 2.5-3.5 cm diameter, with five petals. The fruit matures in autumn, and is typically 5-9 cm diameter (rarely up to 15 cm). The centre of the fruit contains five carpels arranged star-like, each carpel containing one or two (rarely three) seeds.

The wild ancestor of Malus domestica is Malus sieversii. It has no common name in English, but is known in Kazakhstan, where it is native, as "alma"; in fact, the region where it is thought to originate is called Alma-Ata, or "father of the apples". This tree is still found wild in the mountains of Central Asia in southern Kazakhstan, Kyrgyzstan, Tajikistan, and Xinjiang, China.

For many years, there was a debate about whether M. domestica evolved from chance hybridisation among various wild species. Recent DNA analysis by Barrie Juniper, Emeritus Fellow in the Department of Plant Sciences at Oxford University and others, has indicated, however, that the hybridisation theory is probably false. Instead, it appears that a single species still growing in the Ili Valley on the northern slopes of the Tien Shan mountains at the border of northwest China and the former Soviet Republic of Kazakhstan is the progenitor of the apples we eat today. Leaves taken from trees in this area were analyzed for DNA composition, which showed them all to belong to the species M. sieversii, with some genetic sequences common to M. domestica.

Some individual M. sieversii, recently planted by the US government at a research facility, resist many diseases and pests that affect domestic apples, and are the subject of continuing research to develop new disease-resistant apples.[citation needed]

Other species that were previously thought to have made contributions to the genome of the domestic apples are Malus baccata and Malus sylvestris, but there are no hard evidence for this in older apple cultivars. These and other Malus species have been used in some recent breeding programmes to develop apples suitable for growing in climates unsuitable for M. domestica, mainly for increased cold tolerance.[citation needed]

The apple tree was perhaps the earliest tree to be cultivated, and apples have remained an important food in all cooler climates. To a greater degree than other tree fruit, except possibly citrus, apples store for months while still retaining much of their nutritive value. Winter apples, picked in late autumn and stored just above freezing, have been an important food in Asia and Europe for millennia, as well as in Argentina and in the United States since the arrival of Europeans.[citation needed]

The word "apple" comes from the Old English word æppel, which in turn has recognisable cognates in a number of the northern branches of the Indo-European language family. The prevailing theory is that "apple" may be one of the most ancient Indo-European words (*abl-) to come down to English in a recognisable form.[citation needed] The scientific name malus, on the other hand, comes from the Latin word for apple, and ultimately from the archaic Greek mālon (mēlon in later dialects). The legendary placename Avalon is thought to come from a Celtic evolution of the same root as the English "apple"; the name of the town of Avellino, near Naples in Italy is likewise thought to come from the same root via the Italic languages.

Linnaeus assigned the apple to the genus Pyrus, along with pears and quinces. Philip Miller subsequently separated the apple into its own genus, a division repeatedly ratified over the years.


Apple cultivars
See List of apple cultivars for a listing.
There are more than 7,500 known cultivars of apples. Different cultivars are available for temperate and subtropical climates. Reputedly the world's biggest collection of apple cultivars is housed at the National Fruit Collection in England. Apples do not flower in tropical climates because they have a chilling requirement.

Commercially popular apple cultivars are soft but crisp. Other desired qualities in modern commercial apple breeding are a colourful skin, absence of russeting, ease of shipping, lengthy storage ability, high yields, disease resistance, typical 'Red Delicious' apple shape, long stem (to allow pesticides to penetrate the top of the fruit), and popular flavour.

Old cultivars are often oddly shaped, russeted, and have a variety of textures and colours. Many of them have excellent flavour (often better than most modern cultivars), but may have other problems which make them commercially unviable, such as low yield, liability to disease, or poor tolerance for storage or transport. A few old cultivars are still produced on a large scale, but many have been kept alive by home gardeners and farmers that sell directly to local markets. Many unusual and locally important cultivars with their own unique taste and appearance are out there to discover; apple conservation campaigns have sprung up around the world to preserve such local cultivars from extinction. In the United Kingdom old cultivars such as Cox's Orange Pippin and Egremont Russett are still commercially important even though by modern standards they are low yielding and disease prone.

Although most cultivars are bred for eating fresh (dessert apples), some are cultivated specifically for cooking (cooking apples) or producing cider. Cider apples are typically too tart and astringent to eat fresh, but they give the beverage a rich flavour that dessert apples cannot.

Modern apples are, as a rule, sweeter than older cultivars. Most North Americans and Europeans favour sweet, subacid apples, but tart apples have a strong minority following. Extremely sweet apples with barely any acid flavour are popular in Asia and especially India.

Tastes in apples vary from one person to another and change continually over time. As an example, the U.S. state of Washington made its reputation for apple growing on Red Delicious. In recent years, many apple connoisseurs have come to regard the Red Delicious as inferior to cultivars such as Fuji and Gala due to its merely mild flavour and insufficiently firm texture.

45 million tonnes of apples were grown worldwide in 2002, with a value of about 10 billion USD. China produced almost half of this total. Argentina is the second leading producer, with more than 15% of the world production. The United States is the third leading producer, accounting for 7.5% of world production. Turkey is also a leading producer. France, Italy, South Africa and Chile are among the leading apple exporters.

In the United States, more than 60% of all the apples sold commercially are grown in Washington state. Imported apples from New Zealand and other more temperate areas are competing with US production and increasing each year.

Apples can be canned, juiced, and optionally fermented to produce apple juice, cider, vinegar, and pectin. Distilled apple cider produces the spirits applejack and Calvados. Apple wine can also be made. They make a popular lunchbox fruit as well.

Apples are an important ingredient in many winter desserts, for example apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or re-constituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used cooked in meat dishes.

In the UK, a toffee apple is a traditional confection made by coating an apple in hot toffee and allowing it to cool. Similar treats in the US are candy apples (coated in a hard shell of crystallised sugar syrup), and caramel apples, coated with cooled caramel.
Apples are eaten with honey at the Jewish New Year of Rosh Hashanah to symbolise a sweet new year.
Apples are historically known for producing apple milk. A derivative of apple curd, apple milk is widely used throughout Tibet