Sunrise: A cross between McIntosh and Golden Delicious, Sunrise is a British Columbia apple, developed at the research station in Summerland! There is nothing like biting into a fresh Sunrise after a long winter and spring of no apples on hand. They are our first eating apple of the year, typically ripening in early August.
Royal Gala: In the 1990’s, Royal Gala took North America by storm, crowding out the most popular apples of the time, Red Delicious and Golden Delicious (which, ironically, is one of Gala’s parents). A sweet, sometimes one-dimensional apple, it has a committed following. On our farm we do not start pressing juice until we are harvesting Royal Gala to add to the blend.
Akane: Of all the early apples, Akane is the most versatile. It is enjoyable for fresh eating, bakes nicely into muffins, pies and crisps and even makes good juice. It was developed in Japan but has a rather “English” profile meaning that it is firm and juicy but not crisp.
Honeycrisp: Our most popular apple by a long shot, Honeycrisp has a unique texture, the result of exceptionally large cells. This “explode in your mouth” wonder is unique in the orchard as well. It is very difficult to grow as it naturally produces heavy one year and light the next, the fruit ripens unevenly so it needs to be picked over 2 or 3 times during the harvest, and it has very specific storage needs that differ from most apples. The tree itself is quite cantanctorous, keeping us on our toes as we try to train it in the way it should grow. Despite all of this however, we grow more Honeycrisp trees on our farm than most of the other varieties combined. The reason? They are so darn good!
Aurora: Grandpa Bob’s all-time favourite apple, Aurora is a delicate, sweet delight. Because they are so difficult to pick and pack without bruising them, these apples are hard to find. Ironically, if you are able to keep them in perfect condition they actually store quite well! Aurora is a true dessert apple and is best eaten fresh.
Ginger Gold: An amazing early apple, Ginger Gold ripens in late August and is firm, crisp and juicy. Its flavour is not complex but is still pleasing every time. Naturally resistant to browning when cut, this apple is perfect for slicing ahead of time and putting in salads, arranging on a platter and drizzling with caramel, or packing in lunches.
Silken: Another credit to the Summerland Research Station, Silken is an offspring of Sunrise and just as enjoyable to eat. Ripening in late August, this apple has a thin, almost translucent skin and a sweet white flesh. It is one of Tom Davison’s personal favourites.
McIntosh: McIntosh has a special place on our farm as it is the apple that got us started. Cold-hardy, this Canadian apple survived the deep freezes of the 1950’s on our farm while other varieties died. It has a tough skin and the flesh can get a bit soft, but its sweet-tart flavour is one I love. I like to mix some into my applesauce as it has a luscious, silky texture when cooked. If you like a pie where the apples cook down to mush, this is the apple for you.
Spartan: The word “spartan” means self-restrained, simple, frugal and austere. This apple could not be more aptly named. Everything about a Spartan screams frugality, self-discipline and composure. It dutifully makes the best juice, turns out consistent pies and will not surprise you or disappoint you should you choose to eat one fresh.
Golden Delicious: An accidental discovery in 1890, Golden Delicious has made its mark in the world of apples. It is very low in acidity which means that it is the best apple of choice for making baby food. Besides being popular for eating and baking, this apple has a side business of parenting many other incredible varieties such as Mutsu, Arlet, Gala, Pink Lady, Jonagold and more.
Jonagold: Jonagold is an unsung hero. Although developed in North America (New York), it never took off in popularity which is a real shame. This is a great tasting apple when eaten fresh. It does not store very well but that doesn't matter because it makes the best dried apples you will ever eat!
Mutsu: Huge. Green. This monstrous apple tastes like honey and transforms into apple sauce that is second to none. Originally from Japan, this apple is still treasured in its birth country, painstakingly grown to perfection and selling for ridiculous prices. Mutsu actually tastes better if you store it for a couple weeks before eating as it needs time off the tree to mellow. If you like to dry apples, Mutsu is a good choice.
Granny Smith: Perhaps the best known apple around the world, Granny Smith is practically indestructible, or as Rowan Jacobsen puts it, “...as close to artificial as a real fruit could be.” That doesn’t sound very appealing and yet I find myself craving one of these tart apples from time to time. They really do make a noteworthy pie and one bite wakes you right up from an afternoon slump.
Ambrosia: Discovered accidentally in a British Columbia Orchard in the 1990’s, this apple has recently taken over the Canadian market. It is a very sweet, firm apple that has natural non-browning qualities, making it the ideal choice for salads or packing slices in your child’s lunchbox.
Davison Gala: This variety was discovered on our own farm! In 2005, Tom Davison noticed a branch on a Royal Gala tree that was bearing bright red fruit. This was the result of natural adaptation. Tom carefully cut shoots from this branch and grafted them into new root stocks. We now have thousands of Davison Gala apple trees on our farm and this fantastic new variety is grown by other farmers in BC. Davison Gala is a great eating apple, is one of the best apples to hold in storage (they can last until February!) and makes a good pie, holding its shape well.
Arlet: A beautiful apple, Arlet are my personal favourite. Sweet yet tart, they are a delight for the senses. They keep very well, are great for fresh eating, and are perfect for cooking; a real all-star. This variety is a cross between a Golden Delicious (no surprise there) and an Ida Red, inheriting the best of both parents.
Transparent: This is an old heritage variety, dating back to the mid 1800’s. Not many farmers grow Transparents anymore and you won’t find them in the grocery store as they do not store well. They are very tart but make a fantastic pie and a smooth sauce! The best course of action, when Transparents are being harvested in July, is to fill your freezer with pies to bake off throughout the year.
