A few weeks ago, I posted on the Sweet Americana Sweethearts blog about the history of apple farming in North America. I discovered so much fascinating information about this topic that I decided to expand on it here. Archaeologists have found evidence of people eating apples since at least 6500 B.C. Did you know that apples are not native to North America? Genome testing reveals that the fruit actually originated in Kazakhstan (central Asia east of the Caspian Sea). In fact, the capital of Kazakhstan, Alma Ata, means “full of apples.”
The first apple trees in North America were grown in the late 1500s from seeds brought by French Jesuits. The Pilgrims also brought young trees and seedlings from England and planted them in Massachusetts and throughout New England. Settlers traded fruit, trees, and seeds with American Indians. Apples were a staple in the diet of early pioneers, since they could be eaten fresh, fried, stewed, baked, and made into cider, vinegar, and brandy. Even mediocre apples could be cooked into preserves and apple butter, and the poorest fruit was used as livestock feed.
1880 to 1910 was knows as the “Apple Boom” in the south. By 1910 at the height of the period, North Carolina alone was producing ten million bushels for sale to other parts of the country. However, over production, falling prices after WWI, and competition from the West Coast soon led to the decline of the apple industry in the eastern and southern states by the mid 20th century.
The proverb “an apple a day will keep the doctor away” first appeared in print in 1866 and comes from the tales of the Arabian Nights, in which a magic apple is found capable of curing all human diseases. In ancient Greece, to throw an apple at someone was to symbolically declare one’s love; and, to catch it was to show one’s acceptance of that love.
The fruit is not specifically named in the Old Testament’s Book of Genesis. It’s reputation as a “forbidden fruit” may actually be the result of a pun – the Latin word “malus” means both “apple” and “evil.” The apple became a symbol for knowledge, temptation, and sin. The larynx in the human throat is called the “Adam’s apple” due to the idea that it was caused by the “forbidden fruit” remaining in the throat of Adam after the fall of man into sin.
Speaking of folklore, who was Johnny Appleseed and how did he get this name? The real person behind the nickname was John Chapman of Massachusetts. He condemned grafting – an farming technique used to propagate specific varieties – insisting that the only “good” apple was that which arose from seeds. However, the only variety of the fruit in North America that grows naturally without propagation is the crab apple – known as the “common apple.” Johnny began collecting seeds from Pennsylvania and ferrying them west. But because the apples were too sour to be eaten, they were primarily used to make cider and applejack (in other words, booze). Temperance activists condemned the apple as a source of sin and actually demanded that moral people burn their trees!
More fun facts:
- Today there are over 7,000 apple varieties grown around the world
- Apple trees take four to five years to produce their first fruit
- The largest apples ever picked weighed over three pounds
- One of George Washington’s hobbies was pruning apple trees
- Apples will float in water because they are 25% air
- Granny Smith apples were first grown by Maria Anne Smith in Australia in 1867
Here is a lovely vintage recipe from Taste of Home that is made with granny smith apples (though any variety will work).
Oma’s Apfelkuchen (Grandma’s Apple Cake)
Ingredients
- 5 large egg yolks
- 2 medium tart apples, peeled, cored and halved
- 1 cup plus 2 tablespoons unsalted butter, softened
- 1-1/4 cups sugar
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup 2% milk
- Confectioners’ sugar
Directions
- Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 1/2 in. from 1 end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside.
- Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick).
- Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners’ sugar.
I don’t know about you, but after learning about the history of the apple in agriculture and literature, I might not look the same way at the fruit again! I hope you enjoy my book, Apples for Ashley, Book 2 of The Orchard Brides series. It will be published on April 4 and is available for pre-order here:
BUY LINK: https://books2read.com/ApplesForAshley
Bibliography:
https://www.nationalgeographic.com/culture/article/history-of-apples
https://en.wikipedia.org/wiki/Apple
https://www.tasteofhome.com/recipes/oma-s-apfelkuchen-grandma-s-apple-cake/
Photos: Courtesy of Deposit Photos
About Annee Jones
Annee Jones is a heartwarming romance and soon-to-be cozy mystery author who enjoys sharing her heart and imagination with others. She is passionate about writing stories that offer readers a place where dreams come true!
Professionally, Annee works as a disability counselor where she helps her clients navigate through complex medical and legal systems while rediscovering their wholeness in Spirit.
Annee also enjoys freelance writing for Publishers Weekly and multiple publishing companies.
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