NB Apple Varieties and Usage Guide

honey-crisp

Honeycrisp

(Seasonal information)
The Honeycrisp has rapidly become a prized commercial commodity, as its sweetness, firmness, and tartness make it an ideal apple for eating raw. It has much larger cells than most apples, which rupture when bitten to fill the mouth with juice. The Honeycrisp also retains its pigment well and boasts a relatively long shelf life when stored in cool, dry conditions.

Table or Dessert Apple


cortland

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.

Salads, Pie, Baking


macintosh

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.

Fresh, Salads, Pie, Sauce, Baking


McIntosh
alexander

Alexander

(Seasonal Information)
An old and attractive culinary apple, cooks to a puree. A large apple with thick, greenish skin. It is mostly covered with red and carmine stripes. The white flesh is firm, coarse, and crisp. Alexander is one of several hundred apples of Russian origin brought into this country in the early 1800’s.

Baking, Fresh


brunswicker

Brunswicker (Duchess)

(Seasonal Information)
Also called New Brunswick and New Brunswick Duchess. All-purpose variety, similar to Duchess but ripening slightly later. Fruit is roundish, shaded, and striped with red. Juicy crisp tart flesh.

Usage information


dudley

Dudley Winter

(Seasonal Information)
A famous old cooking variety! This apple is large in size and has a red stripes on its green-yellow appearance. The skin is firm and very juicy.

Baking, apple sauce


empire

Empire

(October to July)
Cross between the McIntosh and Red Delicious. Slightly tart; juicy, firm and crisp. Ideal for snacks; makes great applesauce.

Fresh, Salads, Sauce


fuji

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.

Fresh, Salads


gala

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.

Fresh, Salads


ginger-gold

Ginger Gold

(August to September)
Large, conical and starts out a very pale green, though if left on the tree will ripen to a soft yellow with a slightly waxy appearance, flavor is mild but with a tart finish.

Fresh, Pies


golden-delicious

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.

Fresh, Pie, Sauce, Baking


golden-russett1

Golden Russett

(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.

Fresh


idaread

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.

Fresh, Pie, Sauce, Baking


jerseymac

Jerseymac

(Seasonal information)
Jersey Mac Apples are medium to large-sized apples The apples are very round, and have red skin with yellow patches. The greenish-white flesh inside is firm, fragrant and fine-grained. The taste is a good balance of sweetness and tartness.

Fresh, Cooking


jonagold

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.

Fresh, Pie, Sauce, Baking


lobo

Lobo

(Seasonal information)
Lobo is a medium sized round-conical, tangy and crisp apple with a birght red skin and very white (tinged pink), fine texture flesh. This is a good all purpose apple.

Fresh, Pie, Sauce, Baking


melba

Melba

(Seasonal information)
A medium sized apple which is the first great apple of the season. It is a pale yellow with red flush and is firm and juicy with a snow white flesh. This sweet and highly aromatic apple is super for eating or juicing, but does not store for long.

Fresh, Juice


northern-spy

Northern Spy

(October to May)
Distinguished by bright red stripes and an elongated shape. Large, crisp and firm with a yellowish-white, fine-grained flesh. Excellent for pies and baked apples.

Pie, Sauce, Baking


oberle

Oberle

(Seasonal Infromation)
Oberle is a very early, large, bright red apple. The flesh is somewhat coarse, tender, and juicy being quite tart with flavour, similar to other very early varieties.

Usage information


paula-red

Paula Red

(Seasonal Infromation)
Medium size apples, Paula Reds are bright red with some yellow and tan fleckles. It has a crispy and juicy white flesh. They have a slightly tart taste. Paula Red apples are a New Brunswick favourite and are a great all around apple. They become quite soft when cooked, which suits them wonderfully to applesauce dishes.

Fresh, applesauce


re-delicious

Red Delicious

(October to July)
Red Delicious is a medium to large sized apple, with a tall conical shape. The dark and intense crimson colour makes it the quintessential red apple, and it is has strong shelf appeal. Excellent in salads but not recommended for cooking.

Fresh


sandow

Sandow

(Seasonal information)
Medium to large in size, roundish and slightly ribbed. Dull in colour, yellow washed with deep crimson. It is crisp, juicy, with a pleasant tangy flavour. Its long storage and balanced tart and sweet taste make the Sandow a very high quality winter apple.

Fresh, salads, cooking


spartan

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.

Fresh, Pie, Sauce


sunrise

Sunrise

(Seasonal information)
A medium to large sized apple that has a light yellow background that is striped with red, with more red on the exposed side. Its crisp, juicy white flesh and wonderful sweet, tart flavor makes it an excellent snacking apple. It is also a good baking apple for pies and desserts.

Fresh, baking


wolf-river

Wolf River

(Seasonal information)
A well-known cooking apple, notable for its large size, with red-flushed yellow skin.  Wolf River is mainly used for cooking, and it keeps its shape when cooked.  It is fairly sweet and doesn't need much sugar added.

Baking


yellow-transparent

Yellow Transparent

(Seasonal information)
Yellow Transparent is just about the earliest summer apple. It is medium-large with transluscent pale yellow skin. Some say it makes the best sauces because of its crisp, very sweet juicy, white flesh that is very light and texture, but it is also wonderful in pies.

Baking, Sauce


Other Varieties

New Brunswick also has several varieties of red and yellow crab apples and other heirloom varieties. In addition our growers grow several varieties of plums, pears and cherries.