Overview

A pome is a type of accessory fruit produced by flowering plants in the subtribe Malinae of the family Rosaceae. It is composed of one or more carpels surrounded by accessory tissue, which is interpreted by some botanists as an extension of the receptacle (fruit cortex) and by others as fused floral tube tissue. Common edible pomes include apples, pears, and quinces, characterized by a fleshy outer layer and a papery or cartilaginous core containing the seeds.

Origin and history

The pome fruit type evolved within the Rosaceae family, with the Malinae subtribe (formerly subfamily Maloideae) originating in the temperate regions of the Northern Hemisphere. Apples (Malus domestica) are believed to have originated in the Tian Shan mountains of Central Asia, while pears (Pyrus communis) trace to Europe and western Asia [1]. Quinces (Cydonia oblonga) have been cultivated in the Caucasus and Iran since antiquity. The pome structure is an adaptation for seed dispersal by animals, with the fleshy accessory tissue attracting consumers while the tough core protects the seeds from digestion [2].

Varieties and aliases

  • Apples (Malus domestica) — thousands of cultivars including Granny Smith, Fuji, Honeycrisp
  • Pears (Pyrus communis, Pyrus pyrifolia) — European and Asian pear varieties
  • Quinces (Cydonia oblonga)
  • Medlars (Mespilus germanica)
  • Loquats (Eriobotrya japonica) — sometimes classified as pomes, though taxonomically debated
  • Hawthorns (Crataegus spp.) — small pomes used in jellies and traditional medicine
  • Rowan berries (Sorbus aucuparia) — bitter pomes often processed into preserves

Culinary uses

Pomes are consumed fresh, cooked, dried, or fermented. Apples and pears are eaten raw or baked into pies, tarts, and crisps. Quinces are too hard and astringent to eat raw and are typically cooked into jams, jellies, or membrillo (quince paste), a common pairing with cheese in Spanish cuisine. Pomes are also pressed for juice and fermented into cider, perry (pear cider), and calvados (apple brandy). In Mexican cuisine, apples (manzanas) appear in fruit salads, ponche (a warm fruit punch served during Christmas), and as a filling for empanadas. Pears are used in poached desserts and savory salads.

Cross-cuisine context

Pomes have no direct analogue in Mesoamerican cuisine, as the Rosaceae family is largely absent from pre-Columbian food systems. Apples and pears were introduced to Mexico by Spanish colonizers in the 16th century and have since been naturalized in highland regions such as Chihuahua and Puebla. In contemporary Mexican cooking, pomes function as adopted ingredients rather than indigenous staples. In other LA-relevant cuisines, apples appear in Persian khoresh (stews) and in Armenian dried fruit compotes. Asian pears (Pyrus pyrifolia) are common in Korean and Japanese cuisine, eaten fresh or used in marinades for bulgogi.

Notes for cooks

  • Pomes ripen after harvest and should be stored in a cool, dark place. Ethylene gas produced by apples can accelerate ripening of nearby produce.
  • The skin of most pomes contains fiber and antioxidants; washing rather than peeling preserves nutrients.
  • For cooking, choose firmer varieties that hold their shape (e.g., Granny Smith apples, Bosc pears). Softer varieties break down into sauce more readily.