The Black Apple

Once only a thing of myth like melvilles black spot, just a literary harbinger of death. The term probably originates in the diseases of the apple, common among them was "black rot" Botryoshaeria obtusa a common fruit infection.

This is the Arkansas black apple a pest resistant, large apple that while very dark is not actually black. A little info here: http://parallel.park.org/Radio/Fair/Apples/

The Black Apple Tree grows no apples and is not indegenous to the temperate zones where true apples even grow. It grows in sub-tropical, littoral and dry rainforests. The order of Planchonella australis sapotacae is a tree that will grow to 28 metres in height, with a fluted trunk. This tree produces a small apple-sized fruit, which is eaten by rainforest mammals. The leathery leaves are dark green and glossy on both surfaces. The leaf blade is widest near the blunt point of leaf, and gradually tapers towards the base. A milky latex is obvious when a leaf is broken from a branch. Black Apple flowers around summer, at this time small white flowers bloom. It is edible, but not good.

There is an old receipie for Black apple tea, but this is non-toxic and merely dried:
1 sweet, crisp apple, such as Fuji or Gala
2 tablespoons lemon juice
2 teaspoons confectioners' sugar1/2 cup loose black tea
15 whole cloves

1. Dry the apple slices: Preheat oven to 200° F. Line a baking sheet with parchment paper and set aside. Fill a medium bowl with ice, water, and lemon juice and set aside. Slice the apple into 1/16-inch-thick slices and let soak in the water bath for 5 minutes. Place apple slices on prepared baking sheet, sprinkle with sugar, and bake until crisp and dry -- about 90 minutes.

2. Mix the tea: Combine the tea, cloves, and apples in a small bowl, transfer to an airtight container, and store for up to 6 months.