Did you know there are literally thousands of different types of apple? With that in mind, in a way it’s a little challenging to talk about one flavor.
Each cultivar, which is what the different types are called, has its own distinct flavor note and is cultivated for eating, cooking or both. The qualities that my palate prefers in an apple are a crisp bite accompanied by a balance of sweet, sour, and juicy. Interestingly, as I’ve learned to listen to my body I realize that I love fresh, raw apples in the spring and summer but tend to prefer cooked apples in the late fall and winter. Turns out, this is what seasonal eating calls for, especially for my body type. Also for my body type, apples tend to be too sweet and oxidize in my system too fast, so I make sure I eat them with a little bit of fat; either nuts, cheese, or with cooked apples I add ghee and spices.
Contrary to what certain aspects of western history reflect the apple seems to have originated in Asia. First reference to cultivation of apples can be found in written manuscripts in Rome, although there is evidence of apples being part of human diet as early as 6500 BCE. Apples are incapable of bearing fruit unless they cross-pollinate. This is where bees come into the picture. They are a major contributor in the success of apple pollination and the variation of crops. So the next time you chomp into an apple or sip a refreshing glass of apple cider, be sure to offer up some gratitude to the bees.
From a health perspective, apples are awesome. An apple a day really could possibly keep the doctor away. Research demonstrates that apples can help balance hormones, improve immune function, regulate blood sugar, flatten your belly and even whiten your teeth. Apples are a great source of fiber, quercetin, vitamin C, potassium and a multitude of other nutrients and phytonutrients.
If you want to know more about how the apple can benefit you, check out this article: An Apple a Day
If you want to know more about the awesome history of the apple, I love this book by Michael Pollan: