. Apple Facts . Apple Weights . Apples for Specific Use .

 
  • Apples come in all shades of reds, greens, yellows.
  • Two pounds of apples make one 9-inch pie.
  • Apple blossom is the state flower of Michigan.
  • 2500 varieties of apples are grown in the United States.
  • 7500 varieties of apples are grown throughout the world.
  • 100 varieties of apples are grown commercially in the United States.
  • Apples are grown commercially in 36 states.
  • Apples are grown in all 50 states.
  • United States consumers eat an average of 45.5 pounds of apples. That's a lot of applesauce!
  • 61 percent of United States apples are eaten as fresh fruit.
  • 39 percent of apples are processed into apple products; 21 percent of this is for juice and cider.
  • The top apple producing states are Washington, New York, Michigan, California, Pennsylvania and Virginia, which will produce over 83 percent of the nation’s 2001-crop apple supply.
  • Apples are fat, sodium, and cholesterol free.
  • A medium apples is about 80 calories.
  • Apples are a great source of the fiber pectin. One apple has five grams of fiber.
  • In 1997 there were 9,000 apple growers with orchards covering 453,200 acres.
  • The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony.
  • The science of apple growing is called pomology.
  • Apple trees take four to five years to produce their first fruit.
  • Most apples are still picked by hand in the fall.
  • Apple varieties range in size from a little larger than a cherry to as large as a grapefruit.
  • Apples are propagated by two methods: grafting or budding.
  • The apple variety ‘Delicious' is the most widely grown in the United States.
  • In Europe, France, Italy and Germany are the leading apple producing countries.
  • The apple tree originated in an area between the Caspin and the Black Sea.
  • Apples were the favorite fruit of ancient Greeks and Romans.
  • Apples are a member of the rose family.
  • Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each.
  • Americans eat 19.6 pounds or about 65 fresh apples every year.
  • 25 percent of an apple's volume is air. That is why they float.
  • The largest apple picked weighed three pounds.
  • Europeans eat about 46 pounds of apples annually.
  • The average size of a United States orchard is 50 acres.
  • Many growers use dwarf apple trees.
  • Charred apples have been found in prehistoric dwellings in Switzerland.
  • Most apple blossoms are pink when they open but gradually fade to white.
  • Some apple trees will grown over forty feet high and live over a hundred years.
  • Most apples can be grown farther north than most other fruits because they blossom late in spring, minimizing frost damage.
  • It takes the energy from 50 leaves to produce one apple.
  • Apples are the second most valuable fruit grown in the United States. Oranges are first.
  • In colonial time apples were called winter banana or melt-in-the-mouth.
  • United States Department of Agriculture (USDA) forecasts the 2000 apple crop to be at 254.2 million 42 pound cartons.
  • Total apple production in 1999 was 252 million cartons valued at $1.5 billion.
  • The largest U. S. apple crop was 277.3 million cartons in 1998.
  • In 1999 the People's Republic of China led the world in apple production followed by the United States.
  • The Lady or Api apple is one of the oldest varieties in existence.
  • Newton Pippin apples were the first apples exported from America in 1768, some were sent to Benjamin Franklin in London.
  • In 1730 the first apple nursery was opened in Flushing, New York.
  • One of George Washington's hobbies was pruning his apple trees.
  • America's longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866.
  • Apples ripen six to ten times faster at room temperature than if they were refrigerated.
  • A peck of apples weight 10.5 pounds.
  • A bushel of apples weights about 42 pounds and will yield 20-24 quarts of applesauce.
  • Archeologists have found evidence that humans have been enjoying apples since lat least 6500 B.C.