The apple (Malus domestica) is one of the most well-known and oldest cultivated fruits in the world. Its origins go back to Central Asia, where the wild form of the apple tree, Malus sieversii, grew thousands of years ago. From there, the apple spread along trade routes to Europe, the Middle East, and eventually to the entire world. Today, it is regarded as a symbol of health and vitality and is cultivated in almost all climates.

In European and folk medicine, the apple is considered a light and easily digestible tonic for the stomach and intestines. It is recommended for fever, digestive disorders, gout, and blood purification. Dried apple slices and apple tea are traditionally used to calm the stomach, while raw grated apple, due to its pectin content, is used to relieve diarrhea. Important nutrients include vitamin C, pectin, polyphenols, flavonoids, and organic acids, which have antioxidant properties and support the immune system.

From an Ayurvedic perspective, the apple is a sattvic fruit — light, cooling, and cleansing for body and mind. It generally balances all three doshas, particularly Pitta, when it is sweet and ripe. Cooked or stewed apples are more suitable for Vata individuals, as their warmth and softness reduce dryness. Ayurveda regards the apple as nourishing yet not heavy, recommending it especially in the morning or as part of fruit fasts and cleansing diets.