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
(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
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.
(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
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.
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
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.
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.