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Apples

Everything You Need To Know About Apples

Nothing says fall in Canada like hot apple cider, fresh baked pie, or packing your child’s lunch with an apple for snack-time. 

Apples are prized for their aroma, flavour and health benefits, and there’s a variety to suit everyone’s taste! Whether you like a sweet or tart apple, if you want to eat it fresh, cook it up or bake it, there is a perfect apple for every occasion or dish.

apple varieties

Apple Varieties


Ambrosia – Sweet, crisp, low acidity – great raw and in salads. 

Cortland – Mild, sweet taste and crisp texture. Excellent for salads and fruit plates; resists browning. Good for pies and sauces. 

Crispin – Tart to sweet taste and firm texture. Delicious in pies and chunky sauces. 

Empire – slightly tart, juicy, and crisp – great raw, in salads and sauces. 

Fuji – Great for eating fresh. 

Gala – Sweet, fragrant, and crisp. Enjoyed raw and in salads, pies, and tarts. 

Golden Delicious – Firm, juicy apple that keeps its shape when baked. Also delicious cooked for applesauce. 

Honey Crisp – Sweet, juicy, and crisp – great raw. 

Idared – Tart and maintains flavour when baked. 

Jonagold– Firm, slightly coarse texture. Great for eating fresh and cooking. 

Macintosh – Mildly tart, juicy but sweetens as it ripens – great raw, in salads, pie, sauce, and for baking. 

Northern Spy– Excellent for pies and baked apples. 

Pacific Rose Apples – Rosy-hued skin, sweet flavour, and delicately crisp crunch 

Red Delicious– Excellent for eating fresh and in salads. 

Red Prince– A versatile apple, suitable for eating fresh, cooking and baking. 

Russet – One of the oldest varieties in Ontario and more popular in Europe. Great fresh, in applesauce and baked. 

Spartan – Delicious fresh and baked in a pie.

SweeTango – Very crisp, sweet and tangy apple. Great fresh, cooked, and baked.

For Canadian seasonal availability information by variety, visit Ontario Apple Growers.

how to select and store apples

How to Select and Store Apples:

Select firm and vibrantly coloured apples that are free from bruises or punctures. Fresh apples should have a bright, pleasant aroma and tight skin. Apples should be handled care, as they can bruise very easily. Brownish freckled areas do not affect flavour and naturally occur on certain varieties.  

Some apples are best for eating out-of-hand, while others are best enjoyed cooked or baked. Be sure to refer to our information about varieties above to find the particular type that suits your needs and preferences. 

Store apples in a cool, dark place or keep them in the refrigerator crisper, in a plastic bag. 

Apples produce a natural ethylene gas that speeds the ripening of other fruits so be sure to store apples away from other produce, unless you want to speed up their ripening time.  

To Freeze Apples, remove the peel and core before cutting into slices. Lay the slices flat on baking tray, and place in the freezer. Once the slices are completely frozen, you can place the slices into freezer safe bags or containers and store in the freezer for up to 8 months. Frozen apples lose their crisp texture, so they are best used in cooked recipes after thawing. 

How to prepare apples

How to Prepare Apples:

Whether baking, caramelizing, deep-frying (apple fritters can’t be beat!), grilling, poaching, eating fresh, sautéing, or adding to a salad, the uses for apples are endless. 

If you are slicing apples to eat fresh, toss them with a bit of lemon or lime juice, or acidulated water (1 cup water to 1 teaspoon lemon juice). This will prevent them from browning if you do not plan to eat them right away. 

The best technique to peel an apple is to use a vegetable peeler over a knife; a knife will take away too much of the juicy flesh. 

  • It takes four apples to make a glass of pure apple juice. 
  • Three medium apples equal about 1 lb. (500 g). 
  • One medium apple yields about 1/4 cup (175 mL) of sliced apples.

Apple Tips

Apple Tips:

  • Lighten up your baking! When a recipe calls for oil, substitute half with smooth applesauce. There will be fewer calories and no difference in taste although baking times may vary slightly. 
  • Use a U-shaped peeler instead of a knife to peel apples. 
  • In a recipe, one medium apple yields about 1/4 cup (175 mL) of sliced apples. 
  • Cooked apples go very well with meat such as pork and chicken, as well as vegetables like potatoes and cabbage. 
  • If you don’t have a melon baller to core an apple, use a measuring spoon – a ½ teaspoon works best! 
  • Apples that are a little older can be revived! Just chop them into large chunks, coat with cold apple juice and pop them in the refrigerator for half an hour. 
  • Apples produce a natural ethylene gas that speeds the ripening of other fruits. Simply place an apple in a paper bag with the other fruit you’d like to ripen. Leave the bag open to allow it to breathe and store on the counter out of direct sunlight. 
  • Calling all juicers! Apples are a perfect base for fresh juice! Combine with carrot and some leafy greens for a healthy, delicious home pressed juice.

what goes well with apples

What Do Apples Go Well With?

Produce: apricots, cabbage, onions, celery, beets, blackberries, celery root, cranberries, figs, jicama, pears, oranges, plums, and parsnips 

Herbs & Spices: cinnamon, nutmeg, cloves, ginger, lemon, vanilla, mint 

Dairy: cheddar cheese, cottage cheese, ricotta cheese 

Other: caramel, custard, honey, oatmeal, raisins, sugar, rum, brandy, maple syrup, pecans, walnuts, almonds, peanut butter, pork, farro, kasha, millet, or oats

Serving Ideas

When there is an abundance of local apples, apple sauce is an easy go-to but if you want to step it up – makeapple butter! Simply cook apples until they are very tender and caramelized brown. Puree or blend to use over toast, pancakes, or even use as a glaze for roasts.  

Apples are delicious to eat out of hand but can also be used to make delectable snacks in various forms. Try makingapple Oka bites as a fun appetizer, or try making apple leather,apple turnovers, orapple cream cheese squares!  

For those days you just need something simple and home baked, try making anapple tart, apple cupcakesor this apple strata.  

Apples aren’t just tasty in sweet treats; they are amazing in savoury meals as well. Chicken apple sautéis tasty, easy to make and full of fibre . Apple quesadillas and apple stuffed squash are great ways to enjoy the bright flavour of apples in savoury dishes. Apples can be added to mac and cheesefor a fun twist. Or try it in thiswild rice and quinoa saladfor a delicious crunch! 

apple nutrition

Nutritional Information

According to the Canadian Nutrient file, one medium apple contains a great number of your daily-recommended intake of nutrients: just 72 calories, no fat11% of Vitamin C, offers 10% of fibre, and 4% of potassium.

 

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