Apple Varieties

Honeycrisp

Honeycrisp

  • 1991 Minnesota

  • Cross between Maccoun and Keepsake

  • Red on top of a yellow background

  • The best new variety on the market

  • Developed as a cold climate apple, Canada is one of the best areas in the world to grow this apple

  • Extremely crunchy, this apple has unbelievable water content

  • Eating this apple releases so much juice it feels like you are drinking from a glass of cider

Royal Gala

Royal Gala

  • 1934 New Zealand

  • Cross between Golden Delicious and Kidds Orange Red

  • The number one selling variety in the world

  • Orange to Crimson striped with a yellow background

  • Super sweet in flavour this apple is one of the best snacking apples

  • It also seems to always store well, providing a crunchy eating experience

Mcintosh

Mcintosh

  • 1811 Dundas, Ontario

  • Named after the man that discovered it as a chance seedling in his orchard

  • Green with a red cheek in color

  • The King of Canadian apples

  • No other apple has its distinctive tart flavour

  • As it ripens it gets even sweeter

  • Can be used for baking but really is best as a snack

Idared

Ida Red

  • 1850 Idaho

  • Chance seedling

  • Red color solid or striped

  • Creamy white flesh

  • Formerly a popular eating apple that is overlooked now because of its tendency to go soft if not stored properly

  • However it has enjoyed a resurgence of popularity as storage practices have improved to the point where we can offer great tasting reds on a consistent basis

Golden Delicious

Golden Delicious

  • 1890 West Virginia

  • An old variety that stands on its own

  • Known for its golden color

  • Firm, flesh that is sweet

  • Containing less water than other apples makes this a great baking apple

  • Almost the best choice for applesauce that is full of texture and flavour

  • 1916 New York State

  • Cross between MacIntosh and Ben Davis

  • A dark red to almost purple apple with green stripes

  • Known for it low acidity it is a very easy apple to digest

  • Great for salads because when sliced it does not brown very quickly

  • Generally good for most baking endeavours

Cortland

Cortland

Mutsu/Crispin

Mutsu/Crispin

  • From Japan 1930

  • This apple is a cross between Golden Delicious and Indo

  • A green apple that ripens to a yellow color

  • Its flesh is yellow-white, firm, juicy and crisp

  • Great for baking and eating fresh

  • When cooked the apple slices will remain firm and not lose their shape

  • A great all-purpose apple

  • Available from September right through to August

Empire

Empire

  • 1966 New York State

  • Cross between MacIntosh and Red Delicious

  • Round and dark red in color

  • Also a low acid variety similar to the Cortland

  • Primarily an eating apple

  • Not the best baking apple as the flesh tends to turn very soft and textureless when baked.

  • However because it water content is high can be a great choice for juice or cider

  • Available early October until July

Fuji

Fuji

  • 1962 Japan

  • Cross between Delicious and Ralls Janet

  • Brown to pink in color

  • Its best characteristics are that it is usually very hard, sweet and full of water

  • It also stores very well

  • Good for all applications

  • Matures late October and is available until June

Jonagold

Jonagold

  • 1968 Geneva

  • Cross between Jonathon and Golden Delicious

  • Large fruit , red on yellow

  • Firm and sweet, it is great for eating fresh

  • Also a good choice for pies and applesauce

  • Available from September through January

Red Delicious

Red Delicious

  • 1850 Idaho

  • Chance seedling

  • Red color solid or striped

  • Creamy white flesh

  • Formerly a popular eating apple that is overlooked now because of its tendency to go soft if not stored properly

  • However it has enjoyed a resurgence of popularity as storage practices have improved to the point where we can offer great tasting reds on a consistent basis

  • Available from September until July

  • Dates back to the middle ages in Europe - could even be much older

  • Brown in color with a skin that is rough and textured like sandpaper

  • The most firm and dry of all apples, it is loved for its sweet, unusual flavour

  • Hard to grow, many farms do not select it as a planting choice, making it a rare apple to find in your local stores

  • Available September through February

Russet

  • 1800 New York

  • Green with red blush and stripes

  • Firm and tart, this is the very best apple for baking

  • When frozen, it will maintain its shape and texture in the pie after it is thawed

  • Due to its thin, delicate skin, it will bruise easily which does not matter when you are peeling them anyway

  • Available from mid-October until February

Northern Spy

Crimson Crisp

  • 1971 New Jersey

  • An amazing sweet/ tart apple

  • Excellent choice for an eating apple

  • Incredibly firm and crunchy

  • Vibrant dark red colour

  • Related to other varieties such as; Rome, Jonathan, and Golden Delicious

Salish

  • Released to the market in 2012

  • Developed in British Columbia

  • Sweet and delicious apple

  • Handles and stores well

  • Related to Gala and Splendour

Pazazz

  • A new strain from the family of Honeycrisp

  • Has its own unique look and taste

  • Very sweet, tart and crunchy

  • Has good storage characteristics

  • Grown in Nova Scotia

  • Originally from the Netherlands

  • This apple is grown in the Georgian Bay Area

  • It was developed as a cross between a Jonathan and Golden Delicious

  • It is an extremely hard apple with a dark red colour and a tangy taste

Red Prince