The fruit of the apple tree likely originates from the slopes of the Caucasus, Iran or Turkmenistan, and from there it gradually spread over 2000 years through Asia Minor to the Mediterranean and ancient Greece.

In our country, cultivated apples, pears and plums were already known in the 10th century.

They are an important antioxidant. In terms of minerals, they contain potassium, phosphorus, calcium, magnesium, sodium, iron, silicon, manganese, zinc, copper, fluorine, iodine and selenium. Apples have a lot of vitamin C, but only in summer and autumn after being freshly picked, and they are easily digestible. Just like pears, they have been used here since ancient times. They were very often placed under meat and used in a similar way to how we use onions today.

They lower blood pressure and cholesterol levels, and strengthen the heart and vascular system. They strengthen blood vessels and weak veins. They cleanse the intestines and strengthen the gums.

The taste of apples is sweet and sour, they have a refreshing nature and enter the lung, stomach and large intestine meridians. They support the production of fluids, clear heat and stimulate the appetite.