Organic Apple

The archtype of the apple, Malus silvestris originated in Asia. Our cultivated apple, Malus silvestris var. domestica has been grown for 3000 years. The Romans only knew 22 different  types of apples while there are thousands today. All of them have been cultivated from 25 important types which originate from Pyrus malus and Pyrus baccata. The apple tree best grows on sour soil. When the apple gets ripe it´s starch changes to sugar. The juice flow decreases and it gets it´s individual color. The apple is ripe when picked it with an easy turn.

At the fruit plantations the maturity is measured by the chlorophyl content. The best apples have an ideal composition of sugar, acid and a special aroma developed by an essential oil. The precious acids and salts are directly below the paring which makes the unpeeled apple more healthy.

The apple tree grows between 3m and 9m high, depending on the base on which it has been cultivated. M9 is the slow growing type and the most common. M 106 or M 111 are somewhat stronger bases. The leaves and blossoms grow coexistant. The leaves grow on basically thick stalks and are wide-obovate, wide elliptic or emarginate-serrated. The blossoms grow in upright racemose umbles at the ends of the short shoot:
5 crown leaves, white, pink or red outside, white inside; 5 sepals ragged - tomentous and many stamina.
The styli are longer than the stamina. The fruit, also named pyrenocarp, is round with leveled poles, green, yellow, red in color or red spotted with hydrous, whitish flesh and 5 fruit pockets with two seeds each. The apple´s tart taste arouses from the organic components which stimulate the flow of saliva and the digestion. The phrase:> an apple a day keeps the doctor away<  proves to be right, since this fruit is equally regulating disturbances of the heart, liver, brain and stomach.
Phlorizin, an active emitted part of the bark, can induce the expulsion of sugar in the urine. Sour apples have a mildly laxative effect and regulate the action of the bowels. The contingent of  iron and vitamin C makes the apple a good medication for patients with anemia.
Steamed apples avoid the progeny of typhus bacteria. Apples help healing wounds and broken bones.
Excessive acidification of the stomach recommends the use of cider vinegar.

The ingredients of apples are per 100 grams: Water 84,6 g, Protein 0,2g, saturated Fat 0,5g, Carbohydrates 13,4g, fibers 1,0g. Minerals: Calcium 10 mg, Phosphor 14 mg, Iron 1mg.
Vitamins: Thiamin 0,02g, Riboflavin 0,03g, Niacine 0,2g, Vitamin C 5mg.
Furthermore: Sugar >12%, Pentosan, Pectin, organic acids >1.5% (mainly apple- and citric acid), many precious mineralsalts and trace elements. The seeds contain amygdaline and the edible oil Amylvalerate. Energy value = 59 kcal.