Everyone knows that apples are an excellent source of iron and fiber, necessary for the normal functioning of the gastrointestinal tract. The use of apples in folk medicine is also very common, as these fruits normalize blood pressure, strengthen bone tissue, refresh the face and prolong youth. Many people, due to gastritis, are forced to eat baked apples rather than raw ones, not realizing how healthy they are, because light heat treatment of apples does not reduce their nutritional value.

Apples contain many healthy vitamins, minerals and trace elements, but you should not get carried away with them because of their high acid content, which corrodes tooth enamel and can be harmful to those who have stomach problems. The healthiest apples are green ones because they have more iron, and the healthiest varieties are those that grow in your area. If you have no contraindications, eat as many apples as you like and enjoy their taste, aroma and beneficial properties.

The beneficial properties of the fruits, leaves and bark of bird cherry, a small dark berry with a sweet and astringent taste, have long been known in Rus'. The berries stopped diarrhea and bird cherry juice with honey was used as a general tonic. A decoction of bird cherry berries has enormous benefits for the body - it is prescribed for scurvy, colitis, conjunctivitis and other diseases. Not only the fruits, but also the seeds of bird cherry are used in medicine due to their healing properties - a unique oil is obtained from them.

Bird cherry contains vitamins, organic acids and fatty oils, and the seeds are rich in tannins that relieve inflammatory processes, which is why doctors talk about the benefits of ground bird cherry, from which flour is made for baking. It is also better to prepare the filling for pies by grinding the berries with seeds - it’s healthier!

Bird cherry berries are used to make wines with medicinal properties and a very tasty, healthy tincture that is pleasant to drink on winter evenings for the benefit of soul and body. Here are instructions for using bird cherry fruits to prepare a tincture - pour 150 g of berries with 0.5 liters of vodka and let it brew for two weeks, and then take a little to strengthen the immune system and pep. Bird cherry berries are, of course, very healthy, but in some cases they can be harmful - for example, when the fruit is left to infuse for a long time, hydrocyanic acid is formed. Bird cherry is used in cooking for making baked goods and filling pies; kvass, jelly, compotes are made from it, it is dried and aromatic syrups are made for desserts.

Apples have both good taste and contain many useful substances. Therefore, they are widely used in cooking and are recommended to be included in the daily diet for both children and adults.

Apple tree is a common fruit crop. It belongs to the Rosaceae family along with pears, cherries and plums, as well as rose hips.

Apples contain vitamins. A, B1, B2, B3, B6, B9, C, E, H, PP, potassium, sodium, iron, calcium, magnesium, sulfur, phosphorus, aluminum, boron, iodine, manganese, fluorine, which determines such beneficial properties as prevention of vitamin deficiency, obesity, hypertension, functional insufficiency of the gastrointestinal tract, gout, kidney and gallstones, atherosclerosis, diabetes, kidney disease. Therefore, recommendations to eat apples every day are quite justified, especially for people engaged in mental work.

For atherosclerosis, hypertension, obesity, gallbladder diseases, take 1/2 cup of apple juice 15-30 minutes before meals. The juice of sour apples is taken for stomach diseases with low acidity and constipation. For obesity, juice mixtures are made: apple juice - 100 ml, melon juice - 50 ml, tomato juice - 5 ml, lemon juice - 25 ml.

Apples have truly enduring significance in cooking.

They are often used in preparing sweet dishes. Sweet dishes made from apples are recommended to be included in diets, especially for children.

To prevent browning of peeled and sliced ​​apples, place them in cold, lightly salted water.

Apples are used to make compotes, juices, and purees. They can be baked and used as a filling for pies and buns. To prevent baked apples from cracking and sticking to the pan, they need to be pricked in several places and a little water poured into the pan. Sour apples should not be kept in the oven for a long time. Otherwise they will turn into puree. When cooked, sour apples soften easily, while sweet apples retain their shape.

Moreover, apples are a fertile material as a filling for pies and buns, as well as as additives in dough. Since they have the property of retaining their shape at high temperatures and do not leak out of products. Therefore, when baking dough products, no voids are formed around the apple pieces. As a result, finished dough products with apples also retain their shape. The apples themselves do not lose their juiciness when baked, they become tender and resemble confiture in consistency.

Apples are used as a filling when baking products, both from yeast dough and unleavened dough. Moreover, to obtain different flavors, you can add lingonberries, prunes, dried apricots, and raisins to the apple filling.
To improve the taste and add aroma to sweet dishes with apples, cinnamon is used. For example, when preparing apple strudel.

Apples do not require much processing time for filling baked goods. Enough washed apples, peel them, remove the core, cut into pieces, add sugar and mix. And the apple filling is ready.

Apples also go well with vegetables. Salads with apples have a distinctive taste. You can prepare salad recipes that, in addition to apples, include fresh white cabbage, fresh carrots, sweet peppers, cucumber, seaweed, and sweet corn.
You can also make morning vitamin cocktails from apples.

The apple is the fruit of deciduous trees from the Rosaceae family. Apple tree (Malus) is a crop that unites about 40 species, many varieties and hybrid forms. The best known is the domestic or cultivated apple tree; it includes most of the varieties cultivated in the world, and their number exceeds 10,000. These fruit trees with a spreading crown can be tall (up to 10 meters in height and above), low-standard, bush-like and creeping. Flowers on short stalks are white or pink. The fruits differ in size (from 3 cm in diameter to more than 10 cm; on average, one apple weighs 150-170 g), shape, and color (from green and yellow to dark red). Apple trees are good honey plants. In addition, dense and strong apple wood is used for carpentry and small crafts; it is easy to cut and sands well. Apple trees can grow in orchards for up to 100 years or more.

History and distribution

Experts call the territory of modern southern Kazakhstan and Kyrgyzstan the homeland of the cultivated apple tree - in those places you can still find the apple tree in the wild. According to one version, at first Kazakh apples were “promoted” around the world by bears who feasted on large and sweet fruits and scattered their seeds. There is also a hypothesis that this fruit tree originally grew in the lands between the Caspian and Black Seas, and from there it was brought to other areas of the world.

Some scientists believe that Roman legionnaires contributed to the “movement” of the fruit to the west. The appearance of the apple tree in Russia is associated with the period of Kievan Rus, with the cultivation of gardens at monasteries: under Yaroslav the Wise (in 1051), an apple orchard was founded, which later became known as the garden of the Kiev-Pechersk Lavra. In the northern regions of Rus', the apple tree appeared in the 16th century. Four species were used as rootstocks: low apple tree, forest apple tree, Siberian berry apple tree and Chinese plum apple tree. Among the ancient Russian varieties are Antonovka, Anis, Grushovka Moskovskaya, Kitayka Zolotaya. Nowadays, apple trees grow everywhere: in Asia and Europe, in China and Mongolia, in the Crimea and the Caucasus, in Siberia and North America.

Use in cooking

Of course, apples are tasty and healthy when eaten fresh. However, these fruits are actively used in cooking. They are used to make jam and jam, jam and marmalade, confiture and pastille, jelly and mousse, juices and wine. Skillful housewives “roll” apples into compotes for the winter, and also dry them for compote mixture. Apples are baked in the oven with sugar and in dough, they are used to prepare fillings for puff pastries, rolls, cakes and pastries, but apple pies are especially popular, especially charlotte.

Composition and properties

Apples are a wonderful food product; they are useful for almost everyone - both healthy people and those who suffer from various diseases. An apple is 80% water, but the remaining 20% ​​is a real storehouse of useful substances, including fiber, organic acids, microelements (potassium, sodium, calcium, magnesium, phosphorus, iron, iodine) and vitamins. Fresh apples are rich in vitamins C and group B; there is 50% more vitamin A in apples than in oranges. Thanks to their “vitamin” content, apples have a general strengthening effect on the body and help protect against colds and other infections. Apples reduce the amount of cholesterol in the blood and are useful for low blood pressure. They are recommended for rheumatism, atherosclerosis, gout and various skin diseases, as well as for nervous disorders. Eating apples helps strengthen vision, hair and nails. Apple, wine and lemon in “union” with tannins help cleanse and restore the intestines. Even one eaten apple, due to the carbohydrates it contains, makes it possible to maintain a feeling of fullness for a long time. Apples are great for those who are on a diet and want to lose weight.

Contraindications

Despite the many beneficial properties, you should not get too carried away with apples. Everything is good in moderation. If they are consumed excessively (due to the large amount of fiber), disturbances in the functioning of the gastrointestinal tract may occur. Therefore, those who have a diagnosis of “stomach ulcer”, “gastritis”, “colitis” in their hospital records need to be careful.

Interesting Facts

The giant fruit was sold in Beijing at the Apple Festival for a fabulous sum of 69 thousand yuan or 10.2 thousand dollars. The weight of the “record” apple was more than 600 grams.

On our planet, apple orchards occupy about 5 million hectares. Almost every second fruit tree is an apple tree.

The apple symbol is very popular in heraldry: the apple is depicted on 80 official coats of arms.

Calorie content and nutritional value of an apple

Calorie content of an apple - 47 kcal

Nutritional value of an apple: proteins - 0.4 g, fats - 0.4 g, carbohydrates - 9.8 g.

The chemical composition of apples varies among fruits of different varieties; it is determined by the degree of ripeness, the conditions in which the apple tree is cultivated, depends on the shelf life and other factors. The amount of water in fruits can vary from 84 to 90%, sugars - from 5 to 15%, fiber - from 0.59 to 1.38%, and tannins - 0.025 to 0.27%.

Medicinal properties

Medicinal plants include wild apple. Its fruits contain carbohydrates: phytoglycogen, pectins; organic acids: malic, tartaric, citric; carotenoids, vitamin C, chlorogenic acid, tannins, catechins, flavonoids, anthocyanins, leukoanthocyanidins, essential oil, organic compounds of iron and phosphorus. The leaves contain dihydrochalcones: phloretin, phloridzin; flavonoids: hyperin, quercetin, quercitrin, isoquercitrin, rutin, naringenin; catechins, ascorbic acid.

Tea from the fruits of the forest apple tree is prescribed for urolithiasis, gout, rheumatism, cough and hoarseness, stomach catarrh and colitis. Baked apples are recommended for chronic constipation. Fresh apples are indicated for gastritis with low acidity (hypoacid gastritis), spastic colitis, biliary dyskinesia of the hypokinetic type, and vitamin deficiencies. Externally, freshly grated apples are used to treat abrasions, burns, frostbite, long-lasting ulcers, and cracked nipples in nursing mothers. In dermatology, apple applications are used for inflammatory skin diseases. A decoction of apple leaves is used as a source of vitamin C.

In medicine

A medicine is made from the fruits of the wild apple tree. Extractum ferri pomati. Malate iron extract is prescribed for hypochromic anemia.

In folk medicine

For urolithiasis, gout, rheumatism, gastric catarrh, colitis, cough and hoarseness, tea from the fruits of the forest apple tree is useful: 10 fruits are crushed and boiled in a liter of water for 10 minutes. Honey or sugar is added to taste.

In cooking

Apples are a unique product used in desserts, main courses, baked goods, salads, and sauces. Poultry is stuffed with apples; they are baked with meat or fish; stewed with vegetables; fried with liver; add to herring in mincemeat. Apples are delicious in casseroles, pancakes, cheesecakes, porridges and puddings. Apples are pickled, dried, and soaked apples are prepared for future use.

Fruit soups made from apples (as a mono variation or with the addition of other fruits) are useful. They are prepared on the basis of applesauce from baked apples, juice or pureed raw fruits. Served with honey, sour cream or cream.

Soft and sweet varieties of apples are suitable for making jams, marshmallows, and marmalade. When baking, the cook gives preference to firm and green apples with thick skin. Such fruits do not add excess moisture to the dough and it does not have to be further thickened.

Apple recipes:

This is a Bosnian dessert (apples stuffed with nuts and raisins).

You will need: 4 medium firm apples, 2 cups sugar, 3 cups water, juice of half a lemon, half a cup of shelled walnuts, a tablespoon of raisins, whipped cream for serving.

Prepare the syrup in a deep frying pan or saucepan: bring water to a boil, add sugar and lemon juice. Peel the apples, make a hole in the place of the stalk and carefully cut out the core. Dip the whole apples into the prepared boiling syrup and cook for 5 to 10 minutes (the finished apple should be easily pierced with a fork, while remaining whole). Remove the apples from the syrup and let cool. Place the apple peels in the syrup and simmer over low heat for about 20 minutes, until the volume of liquid is reduced by half. Drain off remaining syrup and cool. Chop nuts and raisins and mix. Stuff apples with nut-raisin filling, pour cooled syrup over them and decorate with cream.

Apple chutney

Chutney is a traditional Indian sauce, often very hot and spicy, made from vegetables or fruits.

Products you will need: 30 medium-sized sweet and sour apples, 60 g salt, 300 g cane sugar, 100 g onion, 1 clove of garlic, 80 g ground ginger, 14 g dry chili pepper, 28 g mustard seeds, 100 g raisins, 900 ml vinegar.

Peel the apples, remove seeds, cut into slices, place in a deep saucepan, add sugar and vinegar, and simmer until the apples soften. Soak mustard seeds in vinegar and then dry thoroughly. Mash the raisins. Cut the peeled garlic and onion into slices, mix with chopped chili pepper, ginger and mustard seeds and grind everything in a mortar. When the apples are boiled, combine all the ingredients with the apple mixture, mix well and let cool. Place in jars and store in the refrigerator. Apple chutney is served with fish, poultry dishes, pork, rice, flatbreads or homemade bread.

In cosmetology

Apple peel, apple juice or fruit pulp are used in cosmetic recipes.

Apple hair mask

Peel and seed 2 large apples and puree them. Mix applesauce with 2 tablespoons apple cider vinegar, a teaspoon of lemon juice and a tablespoon of cornmeal until smooth. Apply the mixture to dry hair and leave the mask on for half an hour. Rinse off with warm water, then wash and dry hair as usual.

Apple face masks

Apple mask for normal facial skin: grate a peeled apple on a fine grater. Mix the grated apple with a teaspoon of sour cream (or any vegetable oil) and the same amount of starch. Apply a homogeneous mixture to the face and neck for 20 minutes. Rinse off with warm water.

Vitaminizing mask for any skin type: apply grated apple pulp on the face, leave for a quarter of an hour and rinse with cool water (for dry skin, first apply a little emollient cream to the face).

Rejuvenating mask

Boil the apple in a small amount of water, puree, mix with a couple of drops of olive oil and a teaspoon of honey. Apply to cleansed facial skin for 15 minutes.

For facial skin care during the cold season: prepare a mask from a tablespoon of oatmeal, the juice of one apple and a small amount of milk. Apply to face and neck for 30 minutes, then rinse with warm water.

Apple masks for dry skin

Mix the mashed apple with a teaspoon of honey and a tablespoon of chopped oatmeal. Apply to face, leave the mask on for a quarter of an hour, rinse with warm water.

Combine 2 teaspoons of cottage cheese with a teaspoon of apple juice, half an yolk and a teaspoon of camphor oil. Apply to face, leave for 15 minutes. Rinse off first with warm and then with cool water.

Apple masks for oily skin

Mix a tablespoon of baked apple puree with a tablespoon of whipped egg white. Leave the mask on for at least 15 minutes, then rinse with cold water.

Chop the apple and boil a tablespoon of apple raw material in 40 ml of milk or cream for a couple of minutes. Let it brew for half an hour. Add whipped egg whites to the mixture. Apply to facial skin and rinse with cool water after 15 minutes.

Combination with other products

In a culinary sense, the apple works well when paired with semi-sour and sweet fruits, citrus fruits, carrots, and fermented milk products (yogurt, kefir). A good combination of apples with meat and protein products enriched with fats: cheese, low-fat cottage cheese, nuts. But starchy foods combined with apples cause fermentation.

Beverages

Tea, kvass, juices, cocktails, punches, and fruit drinks are prepared from various varieties of apples (with the addition of other components). Apple juice perfectly quenches thirst and acts as an aperitif. It is drunk pure or mixed with a variety of fruit or vegetable juices (carrot, tomato, pumpkin, parsley or celery juice). Compotes are made from fresh and dried apples. Some varieties of apples boil quickly, so you don’t need to boil them, but instead put them in boiling syrup and cool them immediately. Apples are used as the basis for both non-alcoholic and alcoholic drinks (Calvados, Apfelwein).

Fresh apple kvass

To prepare kvass you will need: 15 medium-sized sour apples, 2.5 cups of sugar or honey, half a glass of blackcurrant juice, 2 tablespoons of raisins, 20 g of yeast, a tablespoon of ground cinnamon, zest of one orange and lemon, 5 liters of water.

Peel the apples, chop them together with the peel, add water and cook for a quarter of an hour. Then strain and let the broth cool to 20 0 C, add sugar or honey, yeast, cinnamon, citrus zest, currant juice, raisins and leave in a warm place for 2 days. Afterwards, pour the kvass into bottles and store in a cool place. Serve with crushed ice.

Apple cupochon

Ingredients: 1.5 kg of sweet apples, 2 lemons, 2 liters of cold strong tea, 2.5 cups of sugar, a bottle of champagne. Peel the apples, cut into quarters, cut out the seeds, then chop into thin slices, place in an enamel pan, squeeze out the juice of 2 lemons and the grated zest of half a lemon, pour in cooled strong, freshly brewed tea, add sugar, stir, cover with a lid and leave in in a cold place for 5 hours. Before serving, transfer the mixture into a glass jug and fill with champagne.

Required products: 10 apples, water, ¾ cup of sugar, a tablespoon of cinnamon powder and ground allspice.

Cut the apples into quarters, remove the core. Place the prepared apples in a saucepan, add water so that the apples are covered by about 5 cm. Add sugar, cinnamon and allspice. Bring to a boil and cook over medium heat, uncovered, for 60 minutes. Then cover with a lid and simmer over low heat for another 2 hours. Let cool and strain. Keep the finished cider in the refrigerator.

Apples in winemaking

The best varieties for winemaking are apples of autumn and winter varieties: the level of sugar, tannins and acids they contain is higher than in summer varieties. Excellent wines are made from varieties Antonovka, Winter Golden Parmen, Slavyanka, Anise. Fine wine is made from the summer variety Grushovka Moskovskaya. Excellent quality wines can be obtained from Chinese and Ranetki, but given the high acidity of these apples, the juice of their fruits should be diluted with water or the juice of sweeter apple varieties. The juice of wild apples is used in the blends.

Apple wines tend to lose flavor and freshness during storage, so they are best consumed in the year they were made. This does not apply to wine products made from ranetki and china: due to their astringency, these wines should be aged for at least 2 years. During this period, their taste softens.

It is best to use apples for making semi-sweet or dry wines.

Other uses

• An apple successfully replaces toothpaste with a brush: after eating a fresh, hard apple, you can not only have a snack, but also brush your teeth. The fruit used for this purpose must be quite hard, sweet and sour.
• The skin on your hands, darkened from kitchen chores, can be bleached and cleaned using apple peels.
• The ability of apples to remove radionuclides justifies one of the methods of “purifying” food: to reduce the radioactivity of any food product, it can be covered with layers of thin apple slices and left for several hours (from 3 to 6). Instrument readings indicate that the background radiation of the product decreases after such a procedure.
• Many types of apple trees are highly productive honey plants. Apple trees of certain types and varieties have decorative value. Apple wood is widely used in turning and carpentry: its material is strong and dense, easy to cut and polish.
• Apples are an excellent material for crafts. You can use them to create funny little animals, make stencils for color printing from apple halves, cut out a depression in the fruit and get original decorative candlesticks for tablet candles. ,

Dangerous properties of apples and contraindications

• Sour varieties of apples are prohibited for those who suffer from stomach and duodenal ulcers and hyperacid gastritis (gastritis with high acidity).
• Fresh sweet apples and undiluted apple juice can help raise blood sugar levels. Therefore, they should be used with extreme caution by those diagnosed with diabetes.
• Apple seeds contain cyanide and are poisonous. But the amount of toxic substance in seeds per apple is negligible. A full cup of apple seeds can be considered a lethal dose for humans.
• An apple can cause an allergic reaction in people with individual intolerance (allergy in patients can be triggered not only by an apple, but also by other representatives of the Rosaceae family: apricot, plum, peach, almond, pear).
• Drug interactions: Apple juice reduces the body's absorption of the antihistamine fexofenadine, reducing its effectiveness.

We have collected the most important points about the benefits and possible harm of apples in this illustration and will be very grateful if you share the picture on social networks with a link to our page:

• In order to try all the varieties of apples that are grown on planet Earth, a person needs to eat an apple of one specific variety per day for more than 20 years.
• Why don't apples drown in water? An apple is 25% air, so it floats to the surface if you throw it into water.
• Apples are among the largest (and most expensive) Sekai Ichi: The variety was first bred in Japan in 1974.
• There is a rare phobia that affects people who are afraid of apples - “malusdomesticophobia”.
• Agronomists study apple varieties within the framework of pomology, a special scientific discipline.
• In China, it is customary to give apples to the owners of the house, thanking them for their cordiality and hospitality. The word "ping" means both "apple" and "world" at the same time.

• The birthplace of the apple record holder for weight was still Japan: a fruit weighing 1 kg 849 g was picked in the Land of the Rising Sun in October 2005.
• In the shipbuilding of past centuries, a superstition took root: it was considered a bad sign to use apple tree wood to build a ship, since coffins were made from this material.
• In Ireland, girls of marriageable age used to tell fortunes in the following way: the peel was cut off from an apple in one continuous strip and thrown behind their back. It was believed that the apple peel would fall to the ground, taking a shape resembling the first letter of the betrothed's name.
• The expression “comparing apples and oranges” in English means to compare essentially different things, phenomena, parallels and comparisons between which are impossible.
• In One Thousand and One Nights, one of the stories told about a magic apple from Samarkand that heals all human diseases.
• Although there is no direct indication in the texts of the Bible that the forbidden fruit from the Tree of Knowledge was the fruit of an apple tree, in the European cultural tradition a sacred role was assigned to this fruit. Apples were depicted by painters of different eras on canvases depicting Adam and Eve in the Garden of Eden (the engraving by A. Durer shows the first man and woman with apples in their hands; in the works of Lucas Cranach and Titian, Adam and Eve are also depicted under an apple tree). In J. Milton's work "Paradise Lost", the forbidden fruit picked in Eden is called an apple. In H.G. Wells's wonderful story "The Apple," the motif of temptation by knowledge is played out. The irony of the story is that the characters are trying with all their might to get rid of the forbidden fruit that brings mental insight. As a result, the main character throws away the apple, but the feeling of a complete mistake and the regret that he deliberately refused the opportunity to eat from the Tree of Knowledge do not leave him.

Monuments to apples in the world:

1. 1 A monument to the Antonovka apple was opened in Kursk in 2008. The Kursk “apple” was made by V. Klykov from a copper sheet, the height of the sculpture is 2 meters, and the weight is about 150 kg.
2. 2 The apple monument in New York was erected in 2004 in one of the parks. The author of the sculpture is S. Weiss.
3. 3 Monument to an apple near the city of Almaty. The sculptural structure in the shape of an apple is a real functioning fountain and is located on the top of Mount Kok-Tyube.
4. 4 The sculpture “Apple” was installed on one of the squares in Milan in 2015. The author of the creation is M. Pistoletto.
5. 5 Sculpture “Green Apple” in the city of Vilnius. The structure is shaped like half an apple, on the cut of which are engraved the names of city residents who take part in charity.

Botanical description

From a botanical perspective apple- the fruit of an apple tree (tree or shrub), a representative of the tribe Apple, subfamilies Plum, families Pink (Rosaceae). The name of the genus Apple tree in Latin is “ Mālus" - according to one version, goes back to a borrowing from Greek (gr. " mêlon", denoted as " apple"in particular, so is any fruit).

origin of name

The word “apple” in Russian, according to a group of linguists, originates from the Indo-European “ albho» - (« white"). A less popular option connects the etymology of the word “apple” with the ancient city of Abella (Campania region in modern Italy), famous for its apple harvests.

Within the genus there are 62 species of apple trees. Among them, the most common and significant in terms of the degree of use in various industries, or are the ancestors of modern varieties, are the following types: domestic (cultivated), forest (wild), low, pubescent, Caucasian (eastern), Almaty (Siversa), plum-leaved (Chinese) , Siberian berry. ,

Story

The apple tree has been a companion of humanity since time immemorial. The Tien Shan Mountains in southern Kazakhstan are considered the birthplace of the wild apple tree.

It is believed that the apple tree came to Europe thanks to the Greeks, who developed intensive trade and business relations with the most distant peoples. Over time, the wild apple tree was cultivated by man: the best samples were selected and growing conditions were improved.

In the 4th century BC. Theophrastus describes the apple varieties bred by gardeners and the most popular in Hellas. Later, the Romans Cato, Varro, Callumella, Pliny and Virgil named 36 apple varieties in their works, indicating technical methods for grafting cultivated fruit plants.

Apple culture migrated to the population of the Western European region from Ancient Greece and Rome. By the beginning of the 16th century, the development of this branch of fruit growing accelerated. Less than a hundred years later in Europe, a detailed description was given of 60 varieties of apple trees, among them those that are cultivated in our time: Stettin red, Calvil white, Korotkonozhka red, Zvezdchatoe.

The apple tree came to the eastern and southern Slavs in the 10th century through another intermediary - Byzantium. The cultivation of apple trees was given increased attention in the Principality of Kiev; the apple orchard founded by Anthony of Pechersk (1051) was widely known. In the 12th century, Yuri Dolgoruky initiated the establishment of apple orchards in the Moscow region. Apple culture entered a new stage of development under Peter I. The 18th century was marked by the discovery of the science of pomology and the activities of its founder A.T. Bolotov, with a detailed study of the varieties of apples and pears known at that time. Years later, the works of Michurin I.V. were devoted to the development of new varieties.

Varieties

There are more than 10 thousand varieties of apple trees. All their diversity is divided into summer, autumn, winter and late winter varieties.

Summer varieties include: Moscow Grushovka, Melba, Papirovka.

Velvet, Bessemyanka Michurinskaya, Borovinka, Cinnamon striped, Streifling, Kitayka form a group of autumn apple varieties.

Winter varieties of apples: Antonovka, Minskoe, Slavyanka, Welsey, Delicious, Jonathan.

The varieties Aurora Crimean, Babushkino, Bananovoye, Golden Delicious, Saltanat, Boyken are considered late winter varieties.

Features of cultivation

For planting apple seedlings, choose a sunny area. Lighting requirements boil down to a simple rule: trees must receive a portion of direct sunlight for at least 6 hours a day. The distance between individual trees being planted is from 4.5 to 5.5 m. Before planting, you need to make sure that the seedlings do not fall into the so-called “frost pocket” - a low-lying fragment of the area in which cold air usually settles.

You should also clear the soil: remove weeds and grass. If the roots of the seedling have dried out, they need to be fed with water the day before planting. Young apple tree seedlings are planted in autumn (second half of October) or early spring. The planting hole is dug up to 0.6 m in depth, the width is calculated as follows: the approximate diameter of the root system of the seedling is doubled. Feeding with fertilizers during planting is possible, but without using nitrogen fertilizers and lime, as they cause burns to the root system. After planting and filling the planting hole, the trunk of the seedling is fixed at the support-peg. Form a hole and water generously. Then mulch. Young apple trees are pruned annually in the spring (in the first, second, third, fourth and fifth year after planting). Watering the seedlings is rare but plentiful. According to the schemes, fertilizing and preventive spraying are carried out according to the year of planting.

Apple picking

There are two degrees of fruit ripeness: removable (botanical) and consumer (edible). The ripeness of the fruit coincides with the completion of growth processes and the accumulation of nutrients in the apple pulp. The fruit no longer increases in size and is easily removed from the branch. The consumer maturity of the fruit is determined by the moment the apple exhibits the aroma, taste and color inherent in this particular variety. These two degrees of maturity occur simultaneously in summer varieties. In autumn and winter varieties, harvest maturity is ahead of consumer maturity by a month or more. Harvesting of summer varieties is timed to coincide with the stage of consumer ripeness of the fruit. Eating apples of autumn and winter varieties must be strictly timed: harvesting too early does not leave the sour fruits time to “ripen”, and untimely and late harvesting leads to the fact that apples become unsuitable for long-term storage. It is incorrect to pick apples by shaking or knocking them off the tree. The apple must be carefully removed from the branches without damaging the stem.

Selection and storage

A ripe apple, grown without the use of nitrates, has a distinct aroma. The color of the fruit also matters: the apple should not be “colored” in one color. If the surface of the apple (the peel) feels slippery, sticky, or feels wet, this is a sign that the fruit has been treated with chemicals. When purchasing, you should also sort out apples with small brown spots. A soft peel, on which marks or dents easily remain, or a partially wrinkled peel indicates that the fruit is beginning to wither and loses its juiciness: the taste characteristics of such fruits have already deteriorated significantly.

Fresh apples are stored in the refrigerator. At room temperature, the fruits can also last quite a long time if you put them in a plastic bag and periodically (once every 7 days) sprinkle them with water. Summer varieties, under the most optimal storage conditions, remain fresh for about 3 weeks. The shelf life of autumn and winter varieties is from 60 days to six months.

Apples have long been famous for their amazing taste and many beneficial properties. It’s not for nothing that they were called “rejuvenating” in Russian fairy tales. In ancient Rus' they were endowed with a special sacred meaning: they were considered a symbol of chastity, hope, a symbol of life and fertility. These fruits are literally woven into Russian folklore and cultural traditions. What is the value of the great Slavic festival of the first harvest - Apple Savior - worth? It was on this day that various culinary products made from apples were served to the table. In many villages this tradition can be found to this day.

The juicy fruits of the apple tree, which have an amazing taste, are unforgettable by us since childhood, and are endowed with a lot of nutrients. Let’s look further at the health benefits of “paradise” fruits.

Chemical composition and calorie content

The beneficial properties of apples are determined by the rich chemical composition of the fruit. Nutritional value is represented by proteins, carbohydrates, fats and dietary fiber. There are a lot of different acids in the apple: malic, citric, tartaric, and polyunsaturated mono-acids, pectins, sugars, vitamins and minerals.

They are also low in calories. 100 grams of fruit contains only 47 kilocalories.

In addition, apples contain a lot of potassium, calcium, magnesium, sodium, phosphorus, selenium, fluoride, zinc, boron, etc. The lack of most of these substances in the body leads to serious health problems, dysfunction of systems and organs. But certain groups of substances in apples are especially important, without which our vision, skin, hair and internal systems of the body suffer.

Apples contain bioflavonoids (vitamin P). These substances strengthen the vascular system well. They reduce the level of permeability of venous walls, which is especially important for people over 40 years of age. Bioflavonoids increase the concentration of ascorbic acid in the body and normalize oxygen metabolism in tissues. Participates in the functioning of the endocrine system. Help stop bleeding and promote rapid tissue regeneration.

Everyone knows that apples contain a lot gland. And this element is very important for increasing hemoglobin levels. Hemoglobin carries oxygen from the lungs to organs and systems, and vice versa, carbon dioxide to the lungs. Deficiency of the element causes anemia and complications associated with it.

Do not forget about the high content in apples potassium– an indispensable element for the functioning of the heart muscle. It has a powerful diuretic effect, removes excess fluid and salt from the body.

As in other pome varieties, apples are dominated by fructose. Unlike sucrose and glucose, it is more useful and easily digestible. It is digested slowly, but is quickly eliminated from the blood without increasing sugar levels. Therefore, apples are useful for people prone to diabetes. This element turns into glycogenic acid. Glycogenic acid saturates muscle tissue, organs and systems with energy, giving a person endurance and strength.

Availability pectins Helps the body form compounds with toxic metals and remove them. This is especially true for urban residents, since there the air is more polluted with emissions that enter the human blood. In addition, pectin substances break down bad cholesterol and remove it from the blood. This prevents the formation of atherosclerotic plaques, heart failure, and other problems associated with the development of atherosclerosis.

These fruits contain coarse dietary fiber. Fiber is an essential element necessary for proper digestion. It forms beneficial microflora, inhibits the action of pathogenic bacteria in the gastrointestinal tract, and cleanses the blood of toxic substances and decay products. Coarse fiber strengthens intestinal peristalsis, activating the digestion process and reducing the incidence of constipation.

Beneficial features

Any type of apple is useful, but preference should be given to green ones, since they do not have coloring pigments. This means they are hypoallergenic. Children can eat them safely from the age of four months. The pulp and peel of apples are very rich in iron and vitamins. Especially the skin, which many often simply throw away. To protect yourself from chemicals, you need to thoroughly wash apples before eating with hot water and a brush.

Green fruits contain more fructose and less sucrose. This is an ideal snack for those suffering from high blood sugar. Regular consumption of apples in all types is beneficial for both children and adults.

When consumed regularly, apples have a beneficial effect on the body:

• Stimulates the gastrointestinal tract thanks to fiber.
• Normalizes appetite by stimulating the production of gastric juice.
• Strengthen the immune system thanks to a rich vitamin complex.
• Increases iron levels in the blood and prevents the development of anemia.
• They give a diuretic and choleretic effect, cleansing the body.
• Reduces the level of “bad” cholesterol in the blood.
• Strengthens the cardiovascular system.
• Accelerate metabolic processes in the body.
• Strengthens the nervous system and helps cope with stress.
• Prevents the appearance of malignant neoplasms.
• Have a beneficial effect on skin and hair.

The fruits are especially useful for women. They are high in folic and pantothenic acid, which are essential during pregnancy. Retinol and tocopherol have a beneficial effect on the skin and the condition of hair and nails. Iron and potassium are needed by the weaker sex especially during menopause. Calcium strengthens bone tissue, which prevents the occurrence of osteoporosis. This is an ideal product for fasting days.

Apples promote rapid weight loss.

They are also suitable for babies. This is one of the first products that pediatricians introduce into complementary foods. From about 6-7 months for breastfed babies, and from four to five for those who are bottle-fed. They strengthen the immune system, the skeletal system, accelerate teething, and saturate the body with vitamins and nutrients necessary for the child during the period of growth and development. Apples can be given in the form of puree, juice, or add pieces of fruit to porridge, natural cottage cheese or casseroles. Baked apples are well digested by children.

Apples in cooking

There are cases when the body cannot tolerate fresh apples. They cause stomach problems, flatulence, diarrhea and other stomach problems. Baked apples are a good alternative. Of course, during heat treatment, most of the vitamins are destroyed. However, pectin substances, carbohydrates and other benefits remain in full. Baked apples are easier to chew, they are much softer, so they are suitable for those who have problems with their teeth and oral cavity.

Baked

Baked the fruits have a beneficial effect on the gastrointestinal tract. They have anti-inflammatory, antibacterial, binding and enveloping properties. Baked apples have a mild laxative effect and help with gastritis. Relieves inflammation in the upper respiratory tract, reduces the manifestations of bronchitis.

Fruits can be baked in the oven or microwave. The microwave will do this in a few minutes. You can add honey to them. They have few contraindications. Perhaps individual intolerance, but there are a lot of indications for use

Soaked

In soaked apples retain all the beneficial properties of the fruit. Especially if you add cabbage leaves to them. This improves their taste and benefits. Therefore, if you have sauerkraut in a barrel, you can put Antonov apples there. Soaked apples are easily digestible. They contain a lot of ascorbic acid, so it is better to eat them in the cold season, when the risk of ARVI is high. In addition, they are rich in calcium and are very useful for people with osteoporosis who have fragile bones. They also have contraindications for use - increased acidity of gastric juice.

Late varieties of green fruits are suitable for soaking. They must be freshly picked and undamaged. Take a three-liter jar. Cover the bottom with cherry and currant leaves. Place the fruits in a dense layer, sprinkle with leaves, and again a layer of apples and so on until the top of the jar. Add a handful of cranberries for a richer taste. Then pour in the brine.

For the brine you will need five liters of water, half a glass of granulated sugar and a quarter glass of coarse table salt (not iodized). Boil the mixture and cool. Pour one and a half tablespoons of mustard powder into the cooled brine. Stir well and pour into jars. Close the jars and place in a cool, dark place. After about three weeks, you can enjoy pickled apples.

This is one of the simplest and fastest ways to prepare soaked apples.

Dried

Recently, dried vegetables and fruits have again reached the peak of popularity. And apples have always been consumed dried. They last a long time without losing their beneficial nutritional properties. They contain a lot of minerals and trace elements, fructose, biotins, nicotinic acid, tocpherol. However, their calorie content is higher than that of fresh fruits, so you can’t eat a lot of them. If you are overweight or have high blood sugar, then eating them once a week is enough.

Dried apples activate the immune system, stimulate brain function, have a general strengthening effect on the cardiovascular system, and are rich in antioxidants. You can simply eat dried apples without additives. You can add natural honey or sugar. Use for compotes, jams, additives to desserts and baked goods. Of course, they also have contraindications. This type of apple contains more acids and fiber, so people with ulcers and acute gastritis should not eat them.

To dry fruits, you need to wash fresh apples under hot water with a brush, cut out the core and seeds and chop into equal halves. Dip the apples in salt water for two minutes. Remove the fruits and place them on a flat surface (tray, plywood). Place in open sunlight. Stir every three hours to ensure the fruits dry evenly.

The use of apples for diseases

Apples are widely used in folk medicine against various diseases. The skin and pulp of the plant are used. It is better to remove the seeds and core - they contain toxins.

For anemia You need to eat half a kilo of green apples every day. Do not peel the peel. The duration of the diet is a month. If there are no allergic reactions, prepare fresh vitamin juice every day from apple and carrot juices in a ratio of 80 to 20. The course of treatment with fresh juices is two weeks.

For bronchitis Apples will also help. Remove the skin from the apples and cut into equal slices. Place in a saucepan and add a liter of water. Simmer over medium heat for fifteen minutes. Cool the apple broth. Take three glasses a day half an hour before meals. You can add a teaspoon of honey.

Against cough Peeled apples and one medium onion are rubbed through a fine grater. Add a tablespoon of honey and mix well. Drink one tablespoon before each meal, but not more than three times a day.

For laryngitis fruit leaves help. Two tablespoons of dried leaf per 250 ml of boiling water. Leave to infuse for at least two hours. Drink half a glass of infusion daily.

For stomach pain One big green apple is enough. Grate on a coarse grater along with the skin. Add some honey. Eat in the morning on an empty stomach. About five hours before breakfast.

For constipation Cut two apples into medium-sized slices. Pour a glass of fresh milk and 125 ml of water. Boil the mixture for no longer than seven minutes. Take on an empty stomach one hour before your morning meal.

For bladder stones In folk medicine it is recommended to take apple decoction. Roughly chop three fruits with skin into medium-sized pieces. Add a liter of boiling water. Simmer over low heat for ten minutes, stirring lightly. Cool and add honey or sugar to improve the taste. Drink half a glass three times a day. The course of treatment is two months.

From atherosclerotic plaques and thrombosis you should take two medium fruits. And pour boiling water until the water covers. Cover with a lid and leave for four hours. Mash the steamed apples with a masher without draining the water. Mix the mixture well and filter. Pour in a tablespoon of liquid honey. Take 200 ml of the mixture per day. In addition, it is recommended to mix half a glass of carrot and apple juice. Drink daily.

For skin diseases You need to add the skin of one large apple to warm viburnum tea. And leave for an hour. Drink half a glass of the drink daily 15 minutes before meals. The course of treatment is four weeks.

For cracked heels the fruits can be cut into slices. Place in a saucepan and add a small amount of milk. Keep it on the fire until you get a viscous paste. Apply the cooled mixture to sore areas, securing with film and bandage. Leave for thirty minutes. The duration of treatment is a month.

For joint inflammation Apple peel will do. You need to peel the apples and dry them. Grind the dry skin into a fine powder. Pour a tablespoon of crushed apple peel into 250 boiling water. Cover with a lid and set aside for thirty minutes. Take 125 ml half an hour before meals. Three times a day.

For high blood pressure A medium sized fruit is suitable. It needs to be peeled and the skin dried. Pour a glass of boiling water. Leave to infuse for fifteen minutes. Add some honey. Take 125 ml five or six times a day before meals.

To increase hemoglobin in children A mixture of apple and carrot juice is useful for raising hemoglobin. Treatment period is 14 days.

To sleep better You can use a vinegar-honey mixture. For a glass of warm boiled water – 2 tsp. vinegar and 1 tsp. honey

Apples are also used for weight loss. There are several types apple diet:

• One day a week on apples with enough water. At least two liters per day.
• In one day, consume one and a half kilograms of fresh or baked fruits. Don't drink water.
• For six days, eat one apple with a glass of kefir. At least six times a day.

Apple diets are safe for the body and do not cause stress. The extra pounds don't come back.

Contraindications

Despite all the beneficial qualities, there are certain contraindications to eating apples. The harm from these fruits is minimal, especially if you follow the measure. Therefore, it is important not to overeat them, and some people should not eat apples at all.

Allergic reaction on the natural coloring pigments in the fruit. Not only is the skin of the apple rich in it, but also its pulp. It is recommended for allergy sufferers and children under three years of age to eat green varieties of apples.

People who are overweight and overweight should limit their consumption of apples. high sugar in blood. Because they contain a lot of carbohydrates and sugars. Therefore, one or two apples are enough for them.

Raw fruits of sour varieties are prohibited in acute form of gastritis. This worsens the course of the disease, causing severe discomfort and heartburn.

Selection and storage

To get the maximum benefit from apples, you need to choose them correctly. There are a number of subtleties that need to be taken into account when buying fruit.

Tips for choosing apples:

• The fruit should be dense, strong, without bruises or spots, with a slight apple smell.
• Medium fruits are better in size. If possible, cut it and watch how quickly the apple darkens. Ripe fruits darken faster.
• It is recommended to look at apples with wormholes. This means the fruit was grown without chemical fertilizers.
• The seeds should be dark. White or brownish in unripe apples.

Apples also need to be stored correctly so that they do not spoil and retain their beneficial properties for as long as possible. If you want to preserve the fruits for several months, then they need to be processed before placing them in containers. Apply a little glycerin to a cloth. And wipe each fruit well. As an alternative, you can wrap the fruit in cling paper. Place the apples in a cardboard or wooden container. If you have sawdust or sand, you can sprinkle the fruits with them.

Do not place bunches of onions and garlic near fruits. They interrupt the natural smell of apples. It is better to place the box or box in a dark and cool place. Another storage method: tie the fruit in plastic and bury it in an earthen hole. It should be shallow - about fifty centimeters. To protect fruits from pests.