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Ambrosia
(October to March)
Chance seedling discovered in B.C. in the 1980s. It is a large bi-coloured apple with a bright pink blush over a creamy-yellow background. Ambrosia is crisp and juicy with a distinct aroma and a sweet low acid flavour. Excellent for eating fresh.
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Cortland
October to April
A McIntosh descendant, Cortland is a cross between the 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.
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Crispin
(October to April)
Cross between the Golden Delicious and the Japanese Indo. Larger than average, it has a tart to sweet taste and firm texture. Ideal for snacks. Delicious in pies and chunky sauces.
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Empire
(October to July)
Cross between the McIntosh and Red Delicious. Slightly tart; juicy, firm and crisp. Ideal for snacks; makes great applesauce.
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Fuji
(mid-late October to early February)
Cross between a Delicious and Ralls Janet. Medium to large size; firm and greenish pink in colour with white flesh. Great for eating fresh.
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Gala
(early September to February)
Cross between the Kidd’s Orange and Golden Delicious. Average size; yellow-orange ground colour with a red blush. Ideal for eating fresh.
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Golden Delicious
(October to May)
Introduced in 1916 and originated in West Virginia as a chance seedling. Firm and juicy. Slices keep their shape when baked in pies. Favourite choice for snacks and applesauce.
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Honeycrisp
(late September to March)
Cross between the 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.
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Idared
(October to July)
Cross between the Jonathan and Wagener. Medium to large with round to flat round shape. Tart; keeps its flavour when oven baked. Ideal for eating fresh or oven baking.
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Jonagold
(late September to February)
Cross between the Golden Delicious and Jonathan. Large, round to round conic in shape with medium orange-red to red blush over faint striping and green-yellow ground colour. Firm, slightly coarse texture. Great for eating fresh and cooking.
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McIntosh
(mid September to May)
Discovered in 1800 as a chance seedling by John McIntosh of Dundela, Ontario. Medium size with irregular round shape, it’s a green apple with a red splash and white, juicy flesh. Mildly tart, with sweetness as it ripens. Excellent for sauces, pies or eating fresh.
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Northern Spy
(October to May)
Distinguished by bright red stripes and an elongated shape. Large, crisp and firm. Excellent for pies and baked apples.
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Red Delicious
(October to July)
Large size, firm, sweet and juicy. Dark red colour and elongated shape. Excellent in salads but not recommended for cooking.
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Red Prince
(February to June)
Available during the winter to summer months, this apple is a cross between the Golden Delicious and the Jonathan. Tangy, sweet flavour with a crisp and juicy texture. Ideal for fresh eating, in salads or baking. Pairs particularly well with sharp cheddars and blue cheeses.
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Russet
(Late October to January)
Sweet and tangy. A popular choice in Europe and one of the oldest Ontario varieties. Great as a fresh snack but also ideal for pie filling and applesauce.
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Spartan
(October to April)
Cross between the McIntosh and Newtown, this apple originated in British Columbia. Medium sized red variety. Delicious fresh apple but makes a great pie filling, too.
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