Apple Varieties
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?
Ginger Gold
mid-Aug.– mid-Sept.
An early season apple with lovely golden colour and white, crisp flesh. Terrific eaten fresh and holds shape when cooked.
Jersey Mac
mid-Aug.– mid-Sept.
Early variety apple with red and green colour. Great for fresh eating. Medium to large in size.
Paula Red
late-Aug. – late-Sept.
Medium size early apple with dark red colour and firm, crisp flavour. Good for snacking.
Ambrosia
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.
Cortland
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.
Crispin
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.
Empire
Oct. - Jul.
Cross between the McIntosh and Red Delicious. Slightly tart; juicy, firm and crisp. Ideal for snacks; makes great applesauce.
Fuji
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.
Gala
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.
Honeycrisp
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.
Idared
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.
Jona Gold
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.
McIntosh
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.
Northern Spy
Oct. - May
Distinguished by bright red stripes and elongated shape. Large, crisp and firm. Excellent for pies and baked apples.
Red Delicious
Oct. - Jul.
Large size; firm, sweet and juicy; dark red and elongated. Excellent in salads; not recommended for cooking.
Red Prince
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.
Russet
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.
Spartan
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.
Recipes
Love to bake with apples?
Check out our blog post - Best Ever Apple Crisp
Apple Facts
Handy Worksheet
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.