3. The Snow White Poison Apple Misconception
The narrative of Snow White and her meeting with a poisoned apple has many people supposing that apples can be easily poisoned or are somehow fundamentally dangerous. Sometimes this fallacy causes unjustified concerns over apple safety. Actually, apples are among the safest fruits one can consume; the idea of a “poisoned apple” is quite imaginary. The concept in the fairy tale most likely comes from the seeds of the apple, which do in fact contain a chemical called amygdalin. Under metabolism, amygdaline can produce cyanide. Apple seeds have little amygdalin, but their robust outer layer protects against injury. An average adult would have to chew and consume at least 150 whole apples to reach a deadly dosage. Moreover, swallowing some apple seeds by mistake poses minimal risk since most of them pass through the digestive tract whole. Events in the past could have also affected the myth of the poisoned fruit. In mediaeval Europe, some apple family plants—including the deadly nightshade—which produces tiny, cherry-like fruit—were indeed used to create poisons. This association might have given the apple its mythological appeal. Thanks in great part to commercial expansion, Apple safety now is mostly under control. Farmers and distributors have to adhere strictly to pesticide use and handling policies. While cleaning fruits before consumption helps to remove any surface contaminants, the likelihood of finding a really “poisonous” apple is nearly zero. This story reminds us of the power of narrative and how sometimes great stories could alter our perceptions of everyday objects.
4. The “Red Apples are Sweeter” Myth
Red apples are, many people think, naturally sweeter than green or yellow ones. Many consumers have preferred red apples depending on their belief they will taste better. Still, the taste character or degree of sweetness of an apple has nothing influence on its skin color. Actually, the sweetness of an apple is determined by a complicated interaction of several factors including variation of apple, growth conditions, and ripeness. Among the most delicious apple varieties—including Fuji and Gala—some of them actually have red skin. Golden Delicious and other sweet varieties do, however, have yellow skin. Conversely, some red apples—like Red Delicious—can be less sweet and more bland than tart green varieties like Granny Smith, which are usually used in baking for their complex taste. Not sugar content, but rather genes and sunlight during development define the skin tone of an apple. Pigments produced in response to sunlight, anthocyanins help apples get their red colour. This is the reason apples on the exterior of the tree, which receive more sunshine, often have a deeper red colour than those covered by leaves. The sugar level of an apple, which increases with ripening, more exactly reveals its taste. This process occurs separate from the external look of the apple. More than skin color, sweetness is defined by the variety of the apple, the soil and temperature conditions where it was grown, and the harvest period. Knowing numerous varieties and their distinct flavors will enable you to truly assess the sweetness of an apple; on the other hand, you might merely taste-test to find your own preferences.
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