APPLE VARIETIES

Apples based on their seasonal availability.

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  Ambrosia

  (October to April ) Chance seedling discovered in B.C. in the 1980s. It is a large red apple that is crisp and juicy with a distinct aroma and a sweet low acid flavour. Excellent for eating fresh.
• 
  Cortland

  (September to December) A McIntosh descendant, Cortland is a cross between the Ben Davis and McIntosh. Large globular shape with red-orange stripes. Mild, sweet taste and crisp texture. Excellent for salads and fruit plates; resists browning. Good for pies and sauces.
• 
  Empire

  (September to May ) Cross between the McIntosh and Red Delicious. Slightly tart; juicy, firm and crisp. Ideal for snacks; makes great applesauce.
• 
  Gravenstein

  (September) An old apple variety from Denmark which remains very popular in both Europe and North America. Green to yellow undertones and are covered in dense red and orange striping. Its crisp flesh is creamy white and rich with juice. Short and early harvest season but are renowned for their exceptional sweet tart flavor that shines in both cooked and raw preparations.
• 
  Fuji

  (mid-late October to June) Cross between a Delicious and Ralls Janet. Medium to large size; firm and greenish pink in colour with white flesh. Great for eating fresh.
• 
  Ginger Gold

  (late-August to September) If you really want a fresh-picked apple in late summer, the early ripening Ginger Gold will satisfy your desire for a great snacking apple. Sweet with mildly tart overtones. Excellent for eating and salads.
• 
  Honeycrisp

  (late September to March) Cross between the Macoun and Honeygold. Large sized fruit with distinctive crisp texture, aromatic, juicy and a slightly acidic, sweet taste. Flesh is cream coloured. Best eaten fresh.
• 
  Idared

  (October to July) Cross between the Jonathan and Wagener. Medium to large with round to flat round shape. Tart; keeps its flavour when oven baked. Ideal for eating fresh or oven baking.
• 
  Golden Delicious

  (October to May) Introduced in 1916 and originated in West Virginia as a chance seedling. Firm and juicy. Slices keep their shape when baked in pies. Favourite choice for snacks and applesauce.
• 
  Mutsu

  (October to June) Also referred to as Crispin. Cross between the Golden Delicious and the Japanese Indo. Larger than average, it has a tart to sweet taste and firm texture. Ideal for snacks. Delicious in pies and chunky sauces.
• 
  McIntosh

  McIntosh (mid September to May) Discovered in 1800 as a chance seedling by John McIntosh of Dundela, Ontario. Medium size with irregular round shape, it’s a green apple with a red splash and white, juicy flesh. Mildly tart, with sweetness as it ripens. Excellent for sauces, pies or eating fresh.
• 
  Jonagold

  (late September to April) Cross between the Golden Delicious and Jonathan. Large, round to round conic in shape with medium orange-red to red blush over faint striping and green-yellow ground colour. Firm, slightly coarse texture. Great for eating fresh and cooking.
• 
  Royal Gala

  (early September to May) Cross between the Kidd’s Orange and Golden Delicious. Average size; yellow-orange ground colour with a red blush. Ideal for eating fresh.
• 
  Red Delicious

  (October to April) Large size, firm, sweet and juicy. Dark red colour and elongated shape. Excellent in salads but not recommended for cooking.
• 
  Paula Red

  late-August to September) Small to medium apple, taste is mild and tart. It’s one of our earliest varieties to be harvested, and the first taste of fall for many apple lovers. Excellent for eating. Good for applesauce.
• 
  Spy

  (October to May) Large, crisp and firm. Excellent for pies and baked apples.
• 
  Russet

  (Late October to February) Sweet and tangy. A popular choice in Europe and one of the oldest Ontario varieties. Great as a fresh snack but also ideal for pie filling and applesauce.