Canadian Apple Varieties: Which Apple for Baking, Eating and Sauce

Apple season in Canada runs roughly late August through October, with Ontario, Québec, BC's Okanagan and Nova Scotia's Annapolis Valley the main growing regions.

Varieties with Canadian roots

• McIntosh — discovered in Ontario in the early 1800s. Tart, soft, perfect for applesauce; breaks down in pies.
• Spartan — developed in Summerland, BC. Sweet, crisp, great for eating.
• Ambrosia — a chance seedling found in BC. Very sweet, low acid, slow to brown — ideal in salads and lunches.

Other common Canadian-grown apples

• Honeycrisp — very crisp and juicy; eating and baking.
• Cortland — holds shape reasonably, slow to brown.
• Northern Spy — firm and tart, a classic pie apple in Ontario.
• Gala and Empire — sweet everyday snacking apples.

Quick chart

| Use | Pick |

|---|---|

| Pie (holds shape) | Northern Spy, Honeycrisp, Cortland |

| Applesauce | McIntosh |

| Snacking | Ambrosia, Spartan, Gala |

| Salads | Ambrosia, Cortland |

Tip: for pies, mix a firm apple with a softer one for both structure and juiciness.

Storage

Refrigerate apples in the crisper; they keep weeks longer than on the counter. More fall produce in our [seasonal produce guide](/blog/seasonal-canadian-produce-guide).