This is an interesting question that leads us to explore the botanical definitions of fruits and other edible plant structures. In botanical terms, a fruit is typically defined as the mature ovary of a flower, often containing seeds. In this sense, apples are indeed fruits, as they develop from the flowering part of the apple tree and contain seeds.
However, when people refer to something as a ‘fruit’ in a culinary context, they might mean it in a more limited sense, often suggesting a sweet or fleshy structure. In this regard, there are discussions about whether apples fit neatly into certain classifications. Some may argue that the fleshy part of the apple is more of a ‘false fruit’ or accessory fruit, because the part we eat is derived from the flower’s receptacle and not directly from the ovary alone. This can lead to confusion and the impression that apples are not true fruits.
Ultimately, while it’s a common misconception that an apple isn’t a fruit, from a botanical standpoint, it certainly is. The debate often stems from the intricacies of plant classifications and the different perspectives between botany and culinary uses of terms.