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The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family (Rosaceae). It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apples grow on small, deciduous trees. The tree originated in Western Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have been present in the mythology and religions of many cultures, including Norse, Greek and Christian traditions. In 2010, the fruit's genome was decoded, leading to new understandings of disease control and selective breeding in apple production.
There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including in cooking, fresh eating and cider production. Domestic apples are generally propagated by grafting, although wild apples grow readily from seed. Trees are prone to a number of fungal, bacterial and pest problems, which can be controlled by a number of organic and non-organic means.
About 69 million tonnes of apples were grown worldwide in 2010, and China produced almost half of this total. The United States is the second-leading producer, with more than 6% of world production. Turkey is third, followed by Italy, India and Poland. Apples are often eaten raw, but can also be found in many foods (especially desserts) and drinks. Many beneficial health effects have been found from eating apples; however, the seeds are slightly poisonous as they contain cyanide and two forms of allergies are seen to various proteins found in the fruit.

The center of diversity of the genus Malus is in eastern Turkey. The apple tree was perhaps the earliest tree to be cultivated,[13] and its fruits have been improved through selection over thousands of years. Alexander the Great is credited with finding dwarfed apples in Kazakhstan in Asia in 328 BCE;[3] those he brought back to Macedonia might have been the progenitors of dwarfing root stocks. Winter apples, picked in late autumn and stored just above freezing, have been an important food in Asia and Europe for millennia, as well as in Argentina and in the United States since the arrival of Europeans.[13] Apples were brought to North America with colonists in the 17th century,[3] and the first apple orchard on the North American continent was planted in Boston by Reverend William Blaxton in 1625.[14] The only apples native to North America are crab apples, which were once called "common apples".[15] Apple varieties brought as seed from Europe were spread along Native American trade routes, as well as being cultivated on Colonial farms. An 1845 United States apples nursery catalogue sold 350 of the "best" varieties, showing the proliferation of new North American varieties by the early 19th century.[15] In the 20th century, irrigation projects in Washington state began and allowed the development of the multibillion dollar fruit industry, of which the apple is the leading species.
Until the 20th century, farmers stored apples in frostproof cellars during the winter for their own use or for sale. Improved transportation of fresh apples by train and road replaced the necessity for storage.[16][17] In the 21st century, long-term storage again came into popularity, as "controlled atmosphere" facilities were used to keep apples fresh year-round. Controlled atmosphere facilities use high humidity and low oxygen and carbon dioxide levels to maintain fruit freshness.