New York State Fruit

Apple

(Genus Malus)

Adopted in 1976.

The apple, Genus Malus, was adopted as the State fruit in 1976. Apples are sweet and crisp, and many varieties such as Golden Delicious, McIntosh and Winesap are grown in New York.

Apples were introduced in the 1600s by European settlers who brought seeds to New York. Dried apples were a staple for colonists and hard apple cider was a popular drink.

Apples are members of the rose family, or Rosaceae, and the genus Malus. The common wild apple of Europe and Asia is Malus pumila. Other wild species are Malus sylvestris (a wild crab apple), and Malus baccata. Cultivated apples are also called Malus pumila, though they may also be descended from one or more of the other wild species.

The alternate, simple, toothed leaves of Apple are variable in size and shape. Mature Apple trees often have extensive development of spur branches, although they are frequently lacking on and fast growing young branches at the outer edge of the canopy, and on young plants. The dense, almost wooly hairs on the buds can be a helpful character to confirm the identity of Apple. Bark of mature trunks tends to have a smooth inner layer with a subtle reddish hue, and peeling sections of an outer grayish layer. Bark of young branches is often smooth and much different in appearance then the bark of mature trunks. The growth form of Apple trees (even escapes) grown in full sun is distinctive and familiar to many people. The trunk divides low into several major branches and the canopy is typically as wide or wider than tall. Escapes developing under (with) forest canopy are usually taller and less spreading of form and may require closer examination.