It’s apple season! Did you know that apples are part of the rose family? Apples contain no fat, sodium or cholesterol and are a good source of fiber which make them a great go-to ingredient or snack. We often get asked about the best use of different types of apples, so we thought we would share this great reference guide to 16 varieties of Ontario apples that Vince’s Market carries.
1. Ambrosia (October to March)
Chance seedling discovered in B.C. in the 1980s. It is a large red apple that is crisp and juicy with a distinct aroma and a sweet low acid flavour. Excellent for eating fresh.
2. 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.
3. 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.
4. Empire (October to July)Cross between the McIntosh and Red Delicious. Slightly tart; juicy, firm and crisp. Ideal for snacks; makes great applesauce.
5. 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.
6. 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.
7. 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.
8. 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.
9. Idared (December 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.
10. 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.
11. 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.
12. Northern Spy (October to May)
Distinguished by bright red stripes and an elongated shape. Large, crisp and firm. Excellent for pies and baked apples.
13. 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.
14. Red Prince (February to June)
Available during the winter 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.
15. 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.
16. 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.
What’s your favourite apple? Feel free to share your favourite apple recipe with our readers!
You can leave your comment right here on the site or join in the conversation on Facebook and Twitter! If you haven’t already signed up to receive our weekly news delivered right to your inbox (including the blog, signup for our Coterie Program, staff bios and our recipe of the week), you will find the signup by clicking here.
Until next time,