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* The world's largest apple peel was created by Kathy Wafler Madison on October 16, 1976, in Rochester, NY. It was 172 feet, 4 inches long. (She was 16 years old at the time and grew up to be a sales manager for an apple tree nursery.)
* It takes about 36 apples to create one gallon of apple cider.
* An apple tree will start bearing fruit 8-10 years after it is planted. A dwarf tree starts bearing in 3-6 years.
* Two pounds of apples make one 9-inch pie.
* 2500 varieties of apples are grown in the United States.
* 7500 varieties of apples are grown around the world.
* 100 varieties of apples are commercially grown in the United States.
* Apples are grown commercially in 36 states.
* Apples are fat, sodium and cholesterol free. And they taste great too!
* A medium apple has about 80 calories.
* Apples are a great source of pectin, a soluble fiber. One apple has 5 grams of fiber.
* The pilgrims planted the first US apples trees in the Massachusetts Bay Colony.
* The science of apple growing is called pomology.
* Most apples are still picked by hand in the fall.
* Americans eat 19.6 pounds of apples every year.
* 25 percent of an apple’s volume is air, that’s why they float.
* Most apple blossoms are pink when they open but gradually fade to white.
* Most apple trees can be grown farther north than most other fruits because they blossom late in spring, minimizing frost damage.
* It takes the energy from 50 leaves to produce one apple.
* Apples are the second most valuable fruit in the United States. Oranges are first.
* The largest U.S. apple crop was 277.3 million bushels in 1998.
* Archeologists have found evidence that humans have been enjoying apples since 6500 BC.
* Newton Pippin apples were the first apples exported from America in 1768, some were sent to Benjamin Franklin in London.
* In 1730 the first apple nursery was opened in Flushing, New York.
* One of George Washington’s hobbies was pruning his apple trees.
* A peck of apples weight 10.5 pounds.
* A bushel of apples weight 42 pounds and will yield 20-24 quarts of applesauce.
* Apples ripen or soften ten times faster at room temperature than if they were refrigerated.
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