Which fruit is used to make traditional cider?

The fruit traditionally used to make cider is apples. In cider production, specific varieties of apples are selected for their flavor, sugar content, and acidity, which contribute to the overall taste and characteristics of the final product. The process involves fermenting the juice extracted from apples, resulting in a beverage that can range from dry to sweet, still to sparkling. The rich history of apple cider spans centuries, especially in regions with abundant apple orchards, making apples the quintessential choice for this beverage.

Pears can be used to make a similar product known as perry, while peaches and cherries do not have a significant role in traditional cider production. Each of these other fruits may produce their own unique beverages, but they do not define the classic cider-making process associated with apples.