The fruit commonly used for making cider is the apple. Cider is produced through the fermentation of apple juice, which can vary in flavor, sweetness, and acidity based on the apple varieties used. Different types of apples yield different cider profiles; some are tart and crisp, while others are sweet and aromatic. Historically, regions like Normandy in France and parts of the United States have been known for their distinctive apple ciders. The popularity of cider has surged in recent years, prompting a resurgence of craft cider production and a growing appreciation for the art of cider-making.