Apple 2 articles

A crisp pome fruit from Malus domestica, the apple is eaten with or without its peel and ranges from sweet to noticeably tart depending on variety. Fresh slices and whole fruit are common snacks, while apples also become applesauce, baked fillings, cider, and dried rings. Its peel and flesh provide carbohydrate and fiber, including pectin, so whole, peeled, cooked, dried, and juiced forms are useful to distinguish in nutrition and grocery comparisons.