At one time, at least 1,500 different kinds of apples flourished in the South. Other than a few wild crab apples, none of those apples were native, but they grew rapidly and well from Old World rootstock and seeds brought over by European settlers, starting as early as 1629. The diversity of apples was crucial because different apples were suited to different purposes, depending on their texture, sweetness, acidity, availability, and growing season. Although there are far fewer varieties available today, apples are still task specifc, particularly in recipes. Some apples are best
eaten raw, some stay frm when cooked (for pie), and some collapse when cooked (for sauce). Local or regional apples that are grown and cherished for their flavor and purpose are almost always preferable to commercial apples that have declined into uniform vagueness. That’s why apple connoisseurs are working to rediscover and restore apple diversity, which means that we can
look forward to more outstanding antique varieties returning to our gardens and local markets.
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