James A. Duke. Handbook of Energy Crops. Description Germplasm Distribution Ecology Cultivation Harvesting Yields and Economics Energy Biotic Factors References Uses Apples are most valued as a fresh desert fruit, and may be made into jams, jellies, wines, ciders, vinegars, fresh juice, applesauces, apple butter, brandies, pies and cakes. They may also be baked, fried, stewed, spiced, candied, or used in mincemeat or chutney. The hard wood is used for turnery, canes and pipes.
Apples are a good detergent food for cleaning teeth.
The oil from the seeds is used for cooking and illumination. Apple is said to be a folk remedy for bilious ailments, cacoethes, cancer, catarrh, diabetes, dysentery, fever, flux, heart, malaria, pertussis, scurvy, spasm, thirst, and warts. In Europe scraped apple has been used extensively to treat infant intestinal disorders, such as diarrhea, dysentery, and dyspepsia. Root and bark are considered anthelmintic, hypnotic, and refrigerant, and a bark infusion is given Indians suffering from bilious ailments, intermittent and remittent fevers. Apple leaves contain an antibacterial substance called phloretin, which is active in doses as low as 30 ppm.