Fruits Related to the Apple

The apple is not the root species from which its varied relatives arose over the ages and is actually just one of many fruit trees that sprang from the common rose. The rose's offspring trees produce fruit consisting of a fleshy pulp called pome that surrounds a core of densely packed seeds.

Since it's the parent plant of all pome fruit trees, the internal anatomy of the rose hip is understandably similar to that of the apple and its relatives, consisting of clusters of small, hard seeds surrounded by fleshy material. Rose hips are a vital source of concentrated vitamin C. Although the tart flavor and tough flesh make them unpalatable, many people make a tea from rose hips to supplement their diets.

Though similar in structure to the apple, pears have microscopic "stone cells," or "sclereids" that, under high magnification, look like tiny squares with rounded corners. Sclereids are responsible for the gritty texture of pear fruit. Asian varieties of pear resemble apples and do not have the characteristic "pear shape"; they also ripen well on the tree, like apples, as opposed to European pears that will rot if left to ripen on the tree.

Like its relatives the pear and the apple, the flesh of the quince turns brown shortly after coming into contact with air. This is a result of oxidation. Quince fruits date back over four millennia and spring originally from Asia and the Mediterranean coastlines. Because its flesh is often hard and acidic, quince is usually cooked before it's eaten.

Considerably smaller than the apple, pear or quince, medlar fruit is between 1 and 2 inches across and a muddy brown color when ripe. When squishy-ripe, the fruit tastes similar to a combination of applesauce and cinnamon. Medlar fruit is not common outside of Europe and the Mediterranean Coasts.

Found widely in temperate climates around the world and very common across Southern California, the loquat probably originated in China but wasn't recognized as a commercial fruit until the second century B.C. in Japan. Also known as the Japanese or Chinese plum, the loquat is not at all related to plums and tastes similar to the kumquat---which explains the name, though it is not related to this fruit either---and is less acidic.

This woody shrub, found scattered from southeastern Canada to northern Florida, grows well in nearly any soil, as long as it gets enough sunlight. The dark purple, nearly black berries are especially popular in Europe, where they are used in juices, jams and Aronia wine. In the United States it is gaining popularity as a nutritional supplement.

While the English harvest larger Hawthorn trees for timber, several varieties produce berries called haws. The Chinese use haw extract for juices, but many people find the berries unpalatable due to their tartness, unless they are made into preserves. These berries vary in color from bright red to bluish-black; the black variety possesses mild antispasmodic properties.