Apples Float Because Of Air

The classic party game of bobbing for apples is only possible thanks to the fruit’s unique internal structure. While it may seem solid, an average apple is composed of approximately 25% air. This isn't one large pocket, but rather a vast network of tiny intercellular spaces between the fruit's cells. This trapped air significantly lowers the apple's overall density. Because it is less dense than an equal volume of water, the apple is buoyant and naturally floats to the surface, making it a perfect, bobbing target.

This internal airiness is also the secret behind the apple's signature crunch. That satisfying sound and crisp texture come from the forceful rupture of these countless air-filled cells when you take a bite. By contrast, a pear has a denser cellular structure with far fewer and smaller air pockets. This makes it heavier than water, causing it to sink, and also explains the pear's softer, often grainier texture, which lacks the explosive crispness of an apple. The same principle that keeps an apple afloat is what makes it so refreshing to eat.