[ See RED TILE on Homepage for what’s being picked right now ]




Approximate ripening dates (Vary each season)
Noted for its unique white gold porcelain colour and for its outstanding texture and flavour.

End of August to Mid-September
Large and crisp; tart at first, sweetens in storage. We make all our pies with it.

Early September to Mid-September
Distinctive crisp texture, aromatic, juicy and a slightly acidic and sweet taste. Flesh is cream coloured. Best eaten fresh. Stores very well.

Originated at 1800 as a chance seedling by John McIntosh of Dundela, Ontario. Excellent for eating fresh, baking pies and sauces. Best all-purpose apple.

Mid-September to early October
Cross between the McIntosh and Newtown; originated in British Columbia. Medium size, red variety. Good fresh from hand; makes pie filling, too.

Late September to early October
Mild, sweet taste and crisp texture. Excellent for salads and fruit plates; resists browning. Good for pies and sauces.

Late September to early October
Cross between the McIntosh and Red Delicious. Slightly tart; juicy, firm and crisp. Ideal for snacks; makes great applesauce.

Late September to Mid- October
Honey Gold
A yellow Golden Delicious type apple. Sweet and crisp, used for fresh eating, pies, salads and sauces.

Late September to Mid-October
Juicy, firm, crisp and resistant to bruising and stores well. Resists browning after cutting, making it good for salads, and desserts.

Late September to early October
A cross between Red and Golden Delicious. Cream coloured flesh, sweet, crisp and juicy with a distinctive honeyed aroma. Hold their shape in pies.

Early October to Mid-October
Golden Delicious
Excellent for eating fresh and one of the best baking apples for pies, apple sauce or apple butter.

Early October to Mid-October