Apple Varieties


With a delicately perfumed flavour and smooth, pink–blushed skin, this super sweet, juicy apple is truly worthy of its name — “food of the gods”. A delight to all senses, this relatively new and exciting apple hails from British Columbia where it was discovered as a chance seedling.


The Cortland apple is a member of the McIntosh family. Slightly sweeter than a Mac, it has very white flesh that resists browning making it a perfect dessert apple. Because of its well–rounded flavour, the Cortland is hugely popular in our area as a sauce and baking apple.


Empire, is a very popular variety and great for fundraisers. It doesn’t bruise easily making it ideal for school lunches. A cross between a Red Delicious and a McIntosh, the Empire is sweet and crisp and has a bright white flesh. Empires store well but like most of the Mac family they are best right off the tree.


If you’re looking for a nice, easy eating apple, the Gala is hard to beat. Sweet, crisp and juicy off the tree, this apple also has a very pleasant, almost floral aroma. The Gala is easily identified by its attractive peach–coloured striping.

Golden Delicious

This beautiful green–golden apple is a favourite with many families. Sweet, yet mildly flavoured, the Golden Delicious is crisp and juicy, low acid, and well suited for fresh eating. It holds its shape nicely for a baked or fried apple as well. Golden Delicious apples are quite susceptible to bruising though so handle with care.


Honeycrisp is quite simply amazing! Extremely crisp and crunchy with a sweetly tart flavour, the Honeycrisp is also very juicy and instantly refreshing. A more recent arrival to our apple line–up, the highly versatile Honeycrisp has already become a huge favourite for fresh eating and cooking.


The “Mac” is an Ontario classic, discovered by John McIntosh on a farm near Morrisburg in the early 1800’s. It has a tart flavour which sweetens as it ripens. Firm and crisp with a white, juicy flesh, it’s ideal for eating fresh. Unpeeled, the McIntosh also makes a lovely pink applesauce. Because of its high water content, it is not recommended for baking unless you prefer a very soft apple pie. If that is you, bake away!

Paula Red

Paula Red is the forerunner of the Mac and would be classified as an earlier harvest apple. It is quite tart by our standards, but after the long wait for the new crop to ripen, you’ll enjoy each bite you take in late August. It is a lovely round and dusty red apple with a pinkish white flesh. It doesn’t store well but it tastes great right off the tree and makes quite a fine apple sauce. It is interesting to note that apple sauce made with Paula Red needs little or no sugar.

Red Delicious

Since its development in the 1880’s, the iconic Red Delicious became one of the most widely grown varieties in North America. With its deep red colouring and characteristic long, tapered shape, the Red Delicious is a stunning beauty and the darling of the fruit bowl. A medium to larger sized apple, it can be described as refreshing, firm and sweet with a mild flavour. Although beautiful in salads, it is not recommended for cooking because it takes a long time to soften.


Another of “Mac’s relatives”, Spartan apples are small and sweet — a favourite with kids. They have a bright crimson skin and have a snow white flesh. Crisp and juicy off the tree, these apples are great choice for eating fresh, and also perform well as sauce apples.