Highly valued by the ancient Greeks and Romans alike, they also feature prominently in Norse mythology, indicating just how important a food source they were at the time. Their modern descendants are not usually grown from seeds.
Instead, several species, in the form of rootstock or cultivars, are grafted together, creating hardier, high-yielding and disease-free trees.
Today there are more than 7500 known cultivars and more than 100 are grown commercially throughout the world.
As a kid, running around Granddad's orchard in Northland, we took the choice for granted. Lord Nelsons, Gravensteins, Cox's orange, splendour, Jonathon, golden delicious and Granny Smiths were all readily available.
We all had our own favourites of course, and it seemed natural that you looked forward to the arrival of each variety as the season progressed.
Any windfalls were picked up by the trailer-load and destined for the lucky pigs back home.
Many of the older varieties were excellent eating and fantastic cooking apples but sadly they are becoming a rare commodity or have disappeared entirely, making way for more viable, commercial fruit.
Modern dietary trends have not helped either, and apple growers have had to adapt to changing tastes.
For example, these days we tend to eat apples that are a lot sweeter than in our parents' era. Think royal gala, pink lady and Fuji.
A generation ago, a healthy balance of acid and sweetness was considered the benchmark for fine eating apples - Cox's orange, Ballarat and Granny Smith - and a generation before that, cooking apples were king, with varieties like Lord Nelsons and Peasgood Nonsuch holding sway in the kitchen.
The Braeburn was considered a saviour to the industry when it was introduced in the 1950s because it had the unique combination of sweet and tart.
How can you get your hands on a good, crisp, fresh apple?
The answer ultimately lies with the consumer.
Supporting farmers' markets and orchard stalls where there is a move away from soft, floury varieties will give the humble apple a fighting chance.
Planting your own apple trees is another sure way of taking matters into your own hands.
Many nurseries offer a selection of trees, some boasting up to two or three varieties on a single tree.
For those with limited space dwarf trees or Ballerinas give huge yields despite their small stature.
A quick search on the internet will reveal rarer heirloom species for the dedicated enthusiast. Relatively easy to grow and maintain, they can live up to 100 years.
So choose a variety you like because that's a lot of apples.
Make the most of this versatile fruit in a quick and easy seared scallop salad with green apple, roasted macadamia nuts and curry dressing.
Roast pork with apples and poor man's potatoes is a perfect culinary marriage if ever there was one, and an upside-down apple and cinnamon cake or simple apple and raspberry shortcake will keep the kids well satisfied on any long, rainy afternoon.
As for fast food, you can't get much faster than a humble apple.
6 large Granny Smith apples
zest of one lemon
50g castor sugar
250g unsalted butter
250g caster sugar
2 free-range eggs
370g plain flour
2 tsp baking powder
300g frozen, free-flow raspberries
extra caster sugar
Preheat oven to 180degC. Peel and core apples, slice thinly and combine with lemon zest and sugar in a large, heavy-based pot. Add 50ml of water and cook on a medium heat until apples are just soft. Allow to cool.
In a separate bowl, cream butter and sugar, add eggs and mix well. Mix in sifted flour and baking powder until a soft dough forms. Divide dough in half on a floured surface and roll out into two circles, half a centimetre thick.
Place one sheet of dough into a 24cm fluted pie tin with a lined, removable base and press down lightly. Cover pastry base with apples and sprinkle raspberries on top. Place the second sheet of dough on top and lightly press down on the edge to seal. Brush with a little water and sprinkle with extra caster sugar.
Cook in the preheated oven for 40min or until golden brown. Allow to cool before serving. Serve with vanilla ice-cream or pure cream.
Seared scallops with green apple, roasted macadamia nuts and curry dressing
Serves 4
400g scallops
¼ Wombok Chinese cabbage, finely sliced
2 medium Granny Smith apples, grated with skin on
4 spring onions, finely sliced
100g macadamia nuts, roasted
30g salted butter
1 teaspoon lemon juice
Curry dressing-
200ml olive oil
2 tsp mild curry powder
pinch of chilli flakes
juice of half a lemon
salt and pepper
Toss cabbage, apple, macadamia nuts and spring onions in a large bowl. In a very hot pan, sear scallops for 30 seconds each side before adding butter and lemon juice. Place the scallops into the bowl with the salad ingredients, nuts and a little of the curry dressing.
To make curry dressing, simply warm the olive oil and curry powder for 2min in a small saucepan over a gentle heat. Allow to cool, finish with lemon juice and season with a little salt and pepper to taste.
Gently toss the salad and divide between four large plates. Finish with a little extra dressing and enjoy!
Roast pork with apple and patatas a lo pobre (poor man's potatoes)
Serves 4
750g boneless pork shoulder
2 cloves garlic
pinch chilli flakes, optional
2 tsp fennel seeds, roasted and ground
salt and pepper
40ml olive oil
4 medium Braeburn apples, skin on and cut into large wedges
4 large Agria potatoes, roughly chopped into large wedges
4 red or green capsicums, halved, seeded and roughly chopped
5 cloves garlic, thickly sliced
2 red onions
3 bay leaves
150ml olive oil
Crush the two garlic cloves and mix with olive oil, chilli flakes, fennel seed and salt and pepper. Smear paste over pork shoulder and place into an ovenproof dish. Cook at 200degC for 25min. Cover with foil, reduce oven to 150degC and cook for a further 90min or until tender.
In a large saucepan, over a medium heat, place half the olive oil and the onions and cook for 15min or until onions are very soft. Reduce the heat if necessary so the onions do not overcook. Add the remaining garlic, capsicum and bay leaves and cook for a further 15min to release the flavour.
Add potatoes, apples and remaining olive oil and cook for another 15-20min or until potatoes are tender. Drain off excess oil and divide between four plates. Serve with the pork, some wilted greens and a little jus, or thickened cooking juices.
Upside-down apple and cinnamon cake
150g unsalted butter
350g soft brown sugar
6 medium Granny Smith apples, peeled and cut into eight segments
275g flour
350g caster sugar
3 tsp baking powder
1 ½ tsp cinnamon
1 tsp mixed spice
3 eggs
130ml milk
1 tsp vanilla extract
180g unsalted butter, melted
Cream the butter and brown sugar until light, pale and fluffy. Spoon the mixture into a greased and lined 28cm cake tin with removable base and spread evenly over the bottom of the tin.
Arrange apple segments around the tin, gently pressing into the creamed mixture. In a bowl combine all other dry ingredients.
In a separate bowl whisk together the eggs, milk, vanilla and melted butter and whisk into the dry ingredients to make a smooth batter.
Pour cake mixture over the apples and bake in a 160degC oven for 90min or until just cooked. Allow to cool for 15min before turning out.
Serve at room temperature with vanilla ice-cream.
• Bevan and Monique Smith own the award-winning restaurant and cafe Riverstone Kitchen on SH1 in North Otago, just south of the Waitaki Bridge.
