ontario apple varieties
When In Apple Country...
From tart and tangy to sweet and juicy, these local gems showcase the rich diversity of our landscape and offer something delicious for every palate.
Ginger Gold
An early season apple with lovely golden colour and white, crisp flesh. Terrific eaten fresh and holds shape when cooked.
Jersey Mac
Early variety apple with red and green colour. Great for fresh eating. Medium to large in size.
Paula Red
Medium size early apple with dark red colour and firm, crisp flavour. Good for snacking.
Ambrosia
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.
Cortland
A descendant of 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
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
Cross between the McIntosh and Red Delicious. Slightly tart; juicy, firm and crisp. Ideal for snacks; makes great applesauce.
Fuji
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
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.
Honeycrisp
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.
Ida Red
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.
Jona Gold
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
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.
Northern Spy
Distinguished by bright red stripes and elongated shape. Large, crisp and firm. Excellent for pies and baked apples.
Red Delicious
Large size; firm, sweet and juicy; dark red and elongated. Excellent in salads; not recommended for cooking.
Red Prince
Available during Winter through Summer. 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
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
Cross between the McIntosh and Newtown; originated in British Columbia. Medium size, red variety. Good fresh from hand; makes a great pie filling, too.
Recipes
Swing by our blog for the Best Ever Apple Crisp—a warm, gooey, golden-topped classic that'll make your kitchen smell like a country bakery. Just like Grandma used to make (but maybe even better).
Apple Facts
Grab your own copy of our Handy Apple Cheat Sheet and keep these tasty apple varieties at your fingertips—perfect for baking, snacking, or just impressing your orchard-loving friends!
Crazy for Cider?
Meet the local cideries who take those crisp, juicy apples above and turn them into the sippable, sparkle-filled goodness we all know and love. Some of the local cideries even brew beer and produce wine. Cheers to that!