Apple Varieties

Ambrosia	Discovered in B.C. in the 1980′s. Large red apple that is crisp and juice with a distinct aroma and a sweet low acid flavour. Excellent for eating fresh
Cortland	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/ Mutsu	Larger than average. tart to sweet taste and firm texture Ideal for snack, delicious in pies and crunchy sauces
Empire	Slightly tart, juicy, firm and crisp Ideal for snacks, makes great applesauce
Gala	Yellow orange ground colour with a redish blush Ideal for eating fresh out-of-hand
Golden Delicious	Firm and Juicy Slices keep their shape when baked in pies Good for snacks and apple sauce
Honeycrisp	Large sized fruit distinctive crisp texture, aromatic, juicy and a slightly acidic, sweet taste. Flesh is cream coloured. Best eaten fresh
Ida Red	Medium to large, round to flat. Tart, keeps its flavour when oven baked Ideal for munching or oven baking
McIntosh	Originated in 1800 as a chance seedling by John McIntosh of Dundela, Ontario. Medium Sized, Irregular round shape Green apple with red splash, white juicy flesh Mildly tart, sweetens as it ripens. Excellent for eating fresh, baking pies and sauce
Paula Red	mild, juicy apple with a little tang fresh-eating, cooking
Red Delicious	Large size Firm, sweet and Juicy Excellent in salads, not recommended for cooking
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	Originated in British Columbia Medium sized, red variety Good fresh from hand, makes a great pie filling too.
Spy	Large, crisp and firm Excellent for pies