Apples have grown since prehistoric times in Asia Minor, and later in Europe. Thousands of varieties exist today, yet less than a hundred are exploited commercially. Sweet dessert apples (wonderful to eat raw), tarter baking apples (high in tanin), and highly acidic apples used to make cider and Calvados liqueur are the most widely marketed varieties. Apples store well and are available year-round, however their peak growing season is in autumn. They contain vitamins, potassium, and iron, and should be firm with good color.
Apples are the star ingredient in many national desserts, such as American "Apple Pie," Austrian "Streudel," and French "Tarte Tatin." Apples are often baked, purÄed, or flambÄed. Like bananas and pears, they may be coated in batter and deep-fried to make fritters. They are commonly paired with cheese, and are used in numerous salads and stuffings for savory dishes.
