Apples have inspired everything from pies and crisps to fairy tales and catchphrases. Although they’re available in the produce aisle year-round in Canada, this fruit shines in the fall. Here’s what you need to know about this harvest favourite.
Types of apples
Sweet and crunchy. Green. Yellow. Deep red. Ideal for baking. Perfect when eaten in-hand. The apple comes in so many varieties it can be hard to keep track. Here’s a guide to the types of apples you commonly see and what you can expect from them in the kitchen, your lunch bag and beyond.
McIntosh apple
Mild, juicy and low acid, this apple is one of the most popular varieties grown in Canada.
How to use: Eat fresh, use in an applesauce recipe, or make apple butter.
Gala apple
Sweet, firm and crisp, this might be the ultimate all-purpose apple.
How to use: This eating apple is great as a snack, but it also bakes well in pies and roast stuffings, like this cranberry-apple version, and lends sweetness to salads.
Honeycrisp apple
Balanced and sweet with serious crunch, this is an apple to sink your teeth into. With its thin skin, the Honeycrisp needs a little love when storing to avoid punctures.
How to use: Enjoy fresh.
Spartan apple
Originating in British Columbia, this hybrid apple is sweet and crunchy with white flesh.
How to use: Try it sautéed in butter with maple syrup and cinnamon and serve warm over waffles.
Golden Delicious apple
Firm, juicy and mild, this apple is great for snacking.
How to use: Enjoy fresh. This fruit also retains its shape well for baking and is delicious in apple pie or this terrific gluten-free almond apple crisp.
Red Delicious apple
This apple is crisp and juicy with a mildly grainy flesh and bright red skin.
How to use: Not recommended for cooking. Eat fresh or slice for use in salads, like this Creamy Kale, Romaine & Apple Salad with Spiced Nuts.
Ambrosia apple
This sweet, low-acid apple is excellent for snacking.
How to use: Enjoy fresh.
Granny Smith apple
Firm, juicy and acidic, this popular apple is perfect for those who love tart, sour flavours.
How to use: Eat fresh or use in baking. The apple holds its shape well; mix with sweet, soft-textured apples to balance flavour and texture in apple pie.
Cortland apple
Mild, sweet and crisp, this is another all-purpose apple, especially suited to those who enjoy low-acidity fruit.
How to use: Enjoy fresh, on fruit platters, or baked into these caramel-apple phyllo parcels.
Fuji apple
This large red and pink-speckled apple is crisp, juicy and quite sweet, making it ideal for snacking.
How to use: Enjoy one fresh in-hand, julienned into a coleslaw or salad, or as the base of these crunchy peanut brittle snack pops.
How to store apples
Store this fruit in a dark, cool, slightly humid place, like the fridge’s crisper. To prevent spoiling, wash them right before using.
How to choose apples
Pick firm apples without bruises, and pay attention to colour, as many varieties change hues as they ripen. For instance, a green Granny Smith may be ready to eat, but a green McIntosh likely needs more time to mature.
Did you know?
Apples are 85% water. Storing in a cool environment is the best way to keep them crisp and sweet. When stored properly, they can last up to eight months!
Best apples for baking
Granny Smith, Honeycrisp and Pink Lady varieties are excellent for baking since they endure heat well and balance sweet-tart flavours.
