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Apple Varieties

EARLY VARIETIES
ginger-gold-apple

Ginger Gold

mid-August – mid-September
An early season apple with lovely golden colour and white, crisp flesh. Terrific eaten fresh and holds shape when cooked. Available mid-August to mid-September.
jersey-mac-apple

Jersey Mac

mid-August – late-September

Early variety apple with red and green colour. Great for fresh eating. Medium to large in size. 

paula-red-apple

Paula Red

late-August – late-September

Medium size early apple with dark red colour and firm, crisp flavour. Good for snacking.


LATE SEPTEMBER
ambrosia-apple

Ambrosia

October – March
Chance seedling discovered in B.C. in the 1980′s. It is a large red apple that is crisp and juice with a distinct aroma and a sweet low acid flavour. Excellent for eating fresh. 
courtland-apple

Cortland

October – April

Descended from the McIntosh, it’s a cross between a 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.

crispin-appleCrispin
October – April
Cross between the Golden Delicious and the Japanese Indo. Larger than average; tart to sweet taste and firm texture. Ideal for snack. Delicious in pies and chunky sauces.
empire-appleEmpire
October – July
Cross between the McIntosh and Red Delicious. Slightly tart; juicy, firm and crisp. Ideal for snacks; makes great applesauce.
newfuji-appleFuji
Mid-late October – early February
Cross between a Delicious and Ralls Janet. Medium to large size; firm and greenish pink in colour with white flesh. Great for eating fresh.
gala-appleGala
Early September – February
Cross between a Kidd’s Orange and Golden Delicious. Average size; yellow-orange ground colour with a red blush. Ideal for eating fresh out-of-hand.
golden-delicious-appleGolden Delicious
October – May
Originated in West Virginia as a chance seedling, it was introduced in 1916. Firm and juicy. Slices keep their shape when baked in pies. Favourite choice for snacks and applesauce.
honeycrisp-appleHoneycrisp
Late September – March
Cross between a 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-appleIdared
December – July
Cross between a Jonathan and Wagener. Medium to large; round to flat round. Tart; keeps its flavour when oven baked. Ideal for munching or oven baking.
newjonagold-appleJona Gold
Late September – February
Cross between a Golden Delicious and Jonathan. Large, round to round conic; medium orange-red to red blush over faint striping and green-yellow ground colour; firm, slightly coarse texture. Great for eating fresh and cooking.
mcintosh-appleMcIntosh
Mid September – May
Originated at 1800 as a chance seedling by John McIntosh of Dundela, Ontario. Medium size; irregular round shape; green apple with red splash; white, juicy flesh; mildly tart, sweetness as it ripens. Excellent for eating fresh, baking pies and sauces.
spy-appleNorthern Spy
October – May
Distinguished by bright red stripes and elongated shape. Large, crisp and firm. Excellent for pies and baked apples
red-delicious-appleRed Delicious
October – July
Large size; firm, sweet and juicy; dark red and elongated. Excellent in salads; not recommended for cooking.
redprince-appleRed Prince
February – June
Available during the winter months, this apple is a cross between the Golden Delicious and the Jonathan. Tangy sweet flavour with a crisp and juicy texture. Ideal for fresh eating, in salads or baking. Pairs particularly well with sharp cheddars and blue cheeses.
russet-appleRusset
Late October – January
Sweet and tangy. A popular choice in Europe. One of the oldest Ontario varieties. Great as a fresh snack; ideal for pie filling and applesauce, too.
spartan-appleSpartan
October – April
Cross between the McIntosh and Newtown; originated in British Columbia. Medium size, red variety. Good fresh from hand; makes a great pie filling, too.