Where do apples come from?
When did apples get so good to eat?
Some kinds of apples – – Malus sieversii – evolved to take advantage of this new way to spread their seeds. To get animals to eat them, these apples became bigger and sweeter. Apples evolved to have tear-drop shaped seeds that would pass right through the animal’s digestion.
Apples reach West Asia and China
Modern humans ate apples too, when they got to Central Asia, about 50,000 BC. By about 6,500 BC, people were carrying apple seeds west to West Asia and east to China, planting apple trees, and eating apples there too.
Apples in Europe
Before the Romans came to England there were already apples there, too. People mostly don’t grow apples in Africa or south India, because it’s too close to the equator for apples to grow well. Apples need cold nights to ripen well.
Storing apples for winter
People sliced apples and dried them in the sun to make dried apples, and they stored them in underground cold bins just as whole apples, but mostly they pressed the apples with wooden presses to make cider.
Making apple cider
If you let the apple cider ferment with yeast, it becomes a slightly alcoholic drink, and the alcohol preserves the apple juice all winter. Apple cider was the main alcoholic drink of many people in northern Europe.
When the Spanish, and then the English, came to North America, they both brought apples with them in the 1600s AD, to make apple cider. All along the East Coast and in the Pacific Northwest, apple cider was again many people’s main drink until Prohibition put the cider orchards out of business in the 1920s.
Did you find out what you wanted to know about the history of apples? Let us know in the comments!
Bibliography and further reading about apples:
Food, by Fiona MacDonald and others (2001). For kids, facts about food from all over the world. A little preachy.
Food in Antiquity: A Survey of the Diet of Early Peoples, by Don and Patricia Brothwell (1998). Pretty specialized, but the book tells you where foods came from, and how they got to other places, and what people ate in antiquity. Not just Europe, either!
Food: A Culinary History from Antiquity to the Present, by Jean Louis Flandrin, Massimo Montanari, Albert Sonnenfeld. (1996). Hard going because it is translated from French, but Flandrin was one of the world’s great food historians.