The common pip fruits are apples and pears which are also part of the family Rosaceae, which
also comprises a number of fruits of lesser economic significance.
Apples (Malus domestica)
Apples are of ancient and complex hybrid origin. They are the most important world fruit crop, and cultivars can be numbered in their thousands. Apples have long formed part of the Western diet, and they were probably cultivated in Greece as early as 600 BC, although their origin dates from the earliest of times. Apples are rich in minerals and vitamins, and contain fructose and soluble fibre in balanced proportions. Apples have a bit of everything, and the old maxim of the doctor and the apple contains more than a grain of truth. Apples, contain remedial phytochemicals and fair amounts of biotin and vitamin C . This balanced blend of nutrients is precisely what gives the apple its everyday appeal. Apples are versatile and can be prepared in a variety of ways so that one need not tire of apples.
Pears (Pyrus communis)
The European pear (Pyrus communis) is the most common pear in the Western world, and there are numerous varieties characterized by their juicy flesh and distinctive pear flavour. The Asian pears are derived from a different species, possibly Pyrus pyrifolia, they are more apple shaped and have a less distinct pear flavour. They tend to be crisp, but some varieties have a very juicy flesh. Like apples, pears contain a bit of everything, and dried pears in particular are an energy food which will supply useful quantities of vitamins and minerals.
Grapes
Grapes belong to the genus Vitis, which falls under the family Vitaceae. The genus includes many varieties of grapes from table grapes to wine grapes. The European grape (Vitis vinifera) probably originated in the region of the Caucasus mountains between the Caspian sea and the Black sea, and it is still widely cultivated as are many other species of grapes. Grapes have a higher carbohydrate content than most fruits, and thus supply fair amounts of energy. Moreover, they are a good source of the minerals manganese and silicon, and other vitamins and minerals are well supplied.
Some members of the genus are medicinal, especially those with a high quinine content, some are eaten fresh or used in juice and wine-making, whilst some are suitable for drying. The dried varieties are the sultanas and raisins. These dried varieties are excellent sources of vitamins and minerals, particularly calcium, phosphorous, iron, and the vitamins A, B-group and C. All the varieties have a high carbohydrate content and are exceptionally sweet, particularly if dried, and can thus be used as a substitute for sugar. Liquidized raisins in bread provide an excellent medium for yeast activity, and add a superb flavour to the bread whilst increasing the mineral and overall nutrient content.
Quinces (Cydonia oblonga)
The quince is another member of the Rosaceae family, and in antiquity the fruit was used as a love token associated with Venus. Quinces are cultivated mainly for their high pectin content which makes them ideally suited for the production of jellies. Because of this property they are often added to other fruits when preparing preserves or fruit jellies. Because the fruit is
unpalatable raw in view of its astringency, it is usually eaten cooked.