Fresh apples (Malus domestica) are crisp, juicy fruits that range from intensely sweet to pleasantly tart depending on the variety. Apples provide fiber, particularly pectin, along with a diverse mixture of polyphenols concentrated throughout the flesh and peel. Their major polyphenol groups include flavan-3-ols, flavonols, phenolic acids, dihydrochalcones, and, in red-skinned varieties, anthocyanins. Apples are easy to eat whole but are equally useful sliced into salads, simmered into oatmeal, baked with warming spices, cooked into sauces and chutneys, or paired with savory foods. Hundreds of varieties are grown around the world, including seasonal heirloom apples with distinctive flavors, colors, and textures.