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The apple is a tree and its pomaceous fruit, of the species Malus domestica in the rose family Rosaceae. It is one of the most widely cultivated tree fruits. It is a small deciduous tree reaching 5-12 m tall, with a broad, often densely twiggy crown. The leaves are alternately arranged, simple oval with an acute tip and serrated margin, slightly downy below, 5-12 cm long and 3-6 cm broad on a 2-5 cm petiole. The flowers are produced in spring with the leaves, white, usually tinged pink at first, 2.5-3.5 cm diameter, with five petals. The fruit matures in Autumn, and is typically 5-8 cm diameter (rarely up to 15 cm).For many years, there was a debate about whether M. domestica evolved from chance hybridisation among various wild species. Recent DNA analysis by Barrie Juniper, Emeritus Fellow in the Department of Plant Sciences at Oxford University and others, has indicated, however, that the hybridisation theory is probably false. Instead, it appears that a single species still growing in the Ili Valley on the northern slopes of the Tien Shan mountains at the border of northwest China and the former Soviet Republic of Kazakhstan is the progenitor of the apples we eat today. Leaves taken from trees in this area were analyzed for DNA composition, which showed them all to belong to the species M. sieversii, with some genetic sequenThe origin of the cultivated apple is not definitely known, but the center of origin is probably in the area containing the Caucasus, Central Asia and the Himalayas. The modern cultivated varieties probably derive from the central Asian Malus pumila, perhaps with incursions of genes from other species present in the area of origin, such as Malus sieversii. Other species of wild apple evolved both in the west (Europe) and east (Western China) of the original range, and genes from Western species, such M. florentina have probably also been added in to M. pumila's makeup. Thus, the modern apple, M. pumila, resulted from natural hybridization between these wild species.

Some of these wild species, such as M. sylvestris are astringent, intensely sour, and small. Others, such as Malus sieversii are pleasant, relatively sweet, almost like a miniature version of a modern apple. As our African ancestors radiated out of Africa through the middle East and up through modern day Turkey they, like the bears, will have eaten wild apples of all kinds - some of the 30 or so species being more palatable than others. Our ancestors radiated straight into woodlands of apple, pear, grape, berry and nut tree (and bears!). Even today, the people of the Northern Caucasus go into the woods to gather wild apples to eat, in spite of the ready availability of commercial apples. Charred apple remains of have been found inside the prehistoric lake dwellings of Switzerland. It is quite likely that fruit collected from the best trees would have a better chance of survival - spread by humans in their faeces, and if the core was thrown aside near the camp better forms would spring up near habitation. These would in turn be more likely to be eaten, being close at hand, and be further spread to other camps. Until the technique of grafting was invented-very recently, relatively speaking-the best types could only ever be spread by sowing seed. But the process of selecting bigger, sweeter, less acid and astringent apples was probably accelerated even further when the fruit forests of the Caucasus and Turkestan were cleared for growing grains as man became an agriculturist. The local tribespeople left the very best fruiting trees in place - naturally - and any further natural seed distribution by humans would again have been weighted in favor of these better forms.