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Apples of New York Book Explains History of New York State Fruit


Ever wonder why New York is referred to as the “Big Apple?” According to local author A. L. DuBois, the story is much more complex than it sounds.

In her book, Apples of New York ($30.99, New Place Press), DuBois explains why the expression “The Big Apple” should encompass the entire state, rather than just New York City. You could call her somewhat of an expert, in fact: her grandfather (“eight times removed”), Louis DuBois, founded both New Paltz and the family settlement in Flushing — the first “apple town” — some 300 years ago. (According to DuBois, the first purebred American apple was grown there.)

Apples of New York Cover A.L. DuBois, author of Apples of New York

Apples of New York by Hudson Valley author A.L. DuBois (right)

The book delves into the fruit’s storied history, from its introduction to America via European settlers to its position as a cultural, religious, and technological icon. By the 1940s, New York was the largest apple producer in the world, and the state still prides itself on growing the most varieties of the fruit worldwide. With hundreds of orchards around the state — and the festivals that herald the harvest season — the fruit continues to be the apple of New York’s eye.

Related: Our Complete Apple Picking Guide

Also scattered throughout the pages of Apples of New York: 24 original botanical illustrations of heirloom apples, recipes from the Culinary Institute of America, apple facts and nutrition information, and an entire section dedicated to local orchards and farms.

For more information or to purchase this book, visit www.applesofnewyork.com.

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