How well do you know the local Georgian Bay apples? Learn about the unique array of apples that are native to our land. The diversity of apples in the region offers something for everyone. Flavors range from acidic to sugar-filled, alternating in color and richness, size and crispness.
What’s your favorite apple variety?
An early season apple with lovely golden colour and white, crisp flesh. Terrific eaten fresh and holds shape when cooked.
Early variety apple with red and green colour. Great for fresh eating. Medium to large in size.
late-Aug. – late-Sept.
Medium size early apple with dark red colour and firm, crisp flavour. Good for snacking.
Oct. - Mar.
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.
Oct. - Apr.
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.
Oct. - Apr.
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.
Oct. - Jul.
Cross between the McIntosh and Red Delicious. Slightly tart; juicy, firm and crisp. Ideal for snacks; makes great applesauce.
mid-Oct. – early Feb.
Cross between a Delicious and Ralls Janet. Medium to large size; firm and greenish pink in colour with white flesh. Great for eating fresh.
early Sept. - Feb.
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.
late Sept. - Mar.
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.
Dec. - Jul.
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.
late Sept. - Feb.
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.
mid Sept. - 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.
Oct. - May
Distinguished by bright red stripes and elongated shape. Large, crisp and firm. Excellent for pies and baked apples.
Oct. - Jul.
Large size; firm, sweet and juicy; dark red and elongated. Excellent in salads; not recommended for cooking.
Feb. - Jun.
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.
late Oct. - Jan.
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.
Oct. - Apr.
Cross between the McIntosh and Newtown; originated in British Columbia. Medium size, red variety. Good fresh from hand; makes a great pie filling, too.
Love to bake with apples?
Check out our blog post - Best Ever Apple Crisp
Download you very own copy of these apple varieties.
Curious how apples become cider?
Learn how the cider makers of apple country convert the delicious apples that you see above into the cider you know and love.