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Ambrosia |
-Discovered in the
late 1980s in British Colombia, Canada, this apple is a good
snacking apple with its crisp texture and juicy aromatic
flesh. It is a medium-size apple with red color with some
striping on a creamy yellow background, similar to a Gala or
Fuji. The Ambrosia apple does not have a long storage life,
so it should be used within approximately four months of
harvesting.2 |
* |
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Aurora Golden Gala |
-A mid-season,
yellow dessert apple with exceptional texture and keeping
quality. The fruit flesh is extremely crisp and juicy, firm
and sweet. The flavour is light, fresh, and pleasant.5 |
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Courtland |
- 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.1 |
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Crab Apples |
-Small, rosy red,
hard tart flesh, too sour for hand-eating, makes great
jellies, jams and good with pork and poultry, available
during the fall months.3 |
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Empire |
Cross between the
McIntosh and Red Delicious. Slightly juicy, firm and crisp.
Ideal for snacks; makes great applesauce.1 |
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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.1 |
* |
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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.1 |
* |
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Ginger Gold |
-Can be picked
green but will turn an attractive yellow with a blush if
allowed to hang on the tree. Uniform fruit size.4 |
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Gold Supreme |
-A medium sized
apple that is greenish yellow to golden brown in color with
a firm cream-colored flesh that provides a sweet juicy
flavor. This apple is a good selection for drying, for
baking, and for making cider.6 |
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Golden Delicious |
- 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.1 |
* |
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Golden 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.1 |
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Granny Smith |
-Green, extremely
tart, crisp, juicy and versatile, they’re available
year-round. Grannies are a favorite of Washington state
pie-bakers. They’re also excellent for snacking and salads.
Warm days and cool summer nights ensure crunch and flavor
for October harvest.2 |
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Honey Crisp |
- 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.1 |
* |
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Idared |
- 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.1 |
* |
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Jersey Mac |
-Medium sized red
apple with yellow/green splashes. Flesh is crisp and juicy
with a tart flavor.4 |
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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.1 |
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Jonamac |
-Medium size, firm
fruit with 90% dark red color over greenish background.
Flesh firm, crisp, high quality with flavor similar to
McIntosh.4 |
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Jonathan |
-Spicy and
fragrant, juicy, sweet-tart, all-purpose cooking except for
whole, good for hand-eating, available September through
February.3 |
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Lodi |
-Fruit is pale
yellow flushed with deeper yellow. Flesh is crisp and juicy,
flavor is sweet-tart. Ripens later than Transparent and
keeps longer.4 |
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Macintosh |
- Originated at
1800 as a chance seedling by John Macintosh 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.1 |
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Mutsu |
- 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.1 |
* |
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Northern Spy |
- Distinguished by
bright red stripes and elongated shape. Large, crisp and
firm. Excellent for pies and baked apples.1 |
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Paula Red |
-One of the better
early season eating apples. Small to medium apple, taste is
mild.4 |
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Red Delicious |
- Large size;
firm, sweet and juicy; dark red and elongated. Excellent in
salads; not recommended for cooking.1 |
* |
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Red Russet |
-An older apple with a sour taste. The
sourest we grow! |
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Silken |
-Medium size.
Cream colored translucent. No blush or stripe pattern. Very
clear, no visible lenticels. Crisp, juicy, excellent flavor.4 |
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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.1 |
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Transparent |
- A very early
season dual purpose variety - one of the first to ripen. A
little too sharp for most as a dessert apple but excellent
as a cooker.7 |
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Tydeman Red |
-Sauce and dessert
apple. Early fall McIntosh type. Can size well. Not very
crisp. Flushed scarlet with dark red streaks. Thin, shiny
skin imparts a hint of cinnamon. Flavor deteriorates in
storage.4 |
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| Vista Bella |
-Very early.
Medium size. Very dark red over yellow.4 |
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Winesap |
-Juicy, tart,
crisp yellowish flesh with a deep red skin, all-purpose,
stores well.3 |
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