Apple Varieties


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


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


Slightly tart, juicy, firm and crisp
Ideal for snacks, makes great applesauce


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



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 


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


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.


Originated in British Columbia
Medium sized, red variety
Good fresh from hand, makes a great pie filling too.


Large, crisp and firm
Excellent for pies


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