Ontario Apple Varieties: Picking the best apple for your needs

There are more than 15 different Ontario apple varieties grown and available for purchase. With so many types, it can be hard to figure out the best apple for your needs. Some are better for eating raw, some are preferred for baking, and some are versatile enough to do both!

There is no written rule that select varieties have to be used in pie versus snacked on raw. However, some types are better suited to certain culinary uses depending on their sweetness/tartness level, if they hold their texture/shape when baked, thickness of the skin, how easily they bruise, and how juicy they are.

When apples are ripe and freshly picked, it’s the best time to eat them raw. If they’ve been around for a little while, and are no longer at their prime, turn them into sauce, pie or baked goods.

Best Ontario apple varieties for eating raw

The majority of apples are great for eating raw, with the exception of a couple, namely Cortland and Northern Spy (which are preferred for other uses).

The next time you want to slice up some fresh apples for a snack or a charcuterie board, look for any of these varieties: Ambrosia, Crispin, Empire, Fuji, Gala, Golden Delicious, Honeycrisp, Idared, McIntosh, Red Prince or Spartan.

If you prefer sweet apples, choose Ambrosia, Crispin, Fuji, Gala, Golden Delicious, Honeycrisp, or Red Prince. Sweet apples pair well with savoury and salty foods, like sharp cheeses or salted nuts.

If you tend to gravitate towards tart apples, choose Empire, Idared, McIntosh, or Spartan.

Best Ontario apple varieties for making pie

Thanksgiving isn’t complete without apple pie. Luckily, local Ontario apples are abundant in October. When choosing apples for pie, you want ones that will hold their shape after baking (not turn to mush), resist browning, and ideally use a combination of tart and sweet ones.

Ultimately, it comes down to personal apple preference, but the apples most commonly suggested for pies are: Ambrosia, Cortland, Crispin, Gala, Honeycrisp, Idared, McIntosh, Northern Spy, Red Prince and Spartan.

Remember that Ambrosia, Cortland, Crispin, Gala, Honeycrisp, and Red Prince are sweet apples, and Idared, McIntosh, and Spartan are tart. So try choosing a variety from each group for a pie with well balanced flavours.

Most versatile types

If you’d prefer to take the guesswork out of choosing the right apple, and you want something that can do it all, there are a few to choose from.

Ambrosia: Sweet and crisp, this apple is delicious raw, but is versatile enough to be used for applesauce or added into baked goods. Available October to June.

Gala: Sweet and crisp, Galas are well rounded. This sweet apple pairs well with salty and savoury ingredients. Enjoy raw, in a salad, pie or applesauce. Available September to June.

Honeycrisp: Distinguished by their large size, these apples are very crisp, juicy and sweet. Their crisp texture makes them perfect for eating raw or adding to salads, but they are versatile enough that you can use them for applesauce, apple juice or apple pie. Available late September to June.

Ontario apples are available year round, so whatever dish you’re making, you can find the perfect apple to meet your needs. Check out some of these delicious recipes for inspiration.

Written by our partner Bailey