Honeycrisp

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Honeycrisp was produced from a 1960 cross of Macoun and Honeygold, as part of the University of Minnesota apple breeding program to develop winter hardy cultivars with high fruit quality. The original seedling was planted in 1962 at the University of Minnesota Horticultural Research Center.

Skin color is 60 to 90% distinctive red over a yellow background. Honeycrisp fruit is characterized by an exceptionally crisp and juicy texture. The flavour is sub-acid and ranges from mild and well balanced to strongly aromatic, depending on the degree of maturity.

Honeycrisp has shown excellent storage characteristics with the outstanding flavor and texture being maintained for at least six months in refrigerated storage without atmosphere modification.

Honeycrisp is available in limited quantities from late October to late March.

McIntosh

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McIntosh originated as a wild apple seedling transplanted by John McIntosh when he homesteaded near Dundela, Ontario in the early 1800's. McIntosh was not commercialized as a variety until about 1870. One of the parents of McIntosh was probably Fameuse or Snow Apple, which was common in that area at the time.

The fruit are round and range in colour from a red stripe over a green background, to almost a complete dark red with little or no background colour. The flesh is white, crisp and tart-sweet. The apple is easily bruised, and must be handled very carefully.

This is the most widely planted variety in the North East and is the variety by which all others are judged. McIntosh does best in our cool maritime climate where it will develop a deep, rich red colour, and will be firmer at harvest time. Warmer areas have trouble with this variety, as it will often drop from the trees before it colours under their conditions. McIntosh ripens about the third week of September, with the harvest lasting about ten days. With proper Controlled Atmosphere storage it is not uncommon to store McIntosh into July.

McIntosh are best eaten fresh, although they do make a very good pie and a fine textured sauce. McIntosh are not usually used for salads because they brown very quickly after being peeled.

Cortland

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Cortland was developed in New York State in 1915. This variety is a cross between McIntosh and Ben Davis. Cortland have inherited the tart-sweet flavour of the McIntosh and the firm white flesh of the Ben Davis. Cortland are large and round to slightly flattened in shape. Older strains of Cortland are striped with red over a green to yellowish background. Newer strains, often with their own varietal names such as Redcort are almost completely beet-red with very little background colour.

Cortland are harvested in late September, and are usually available until late spring. Cortland keep very well in Controlled Atmosphere Storage, maintaining their firmness well into the spring. Cortland are excellent for fresh consumption, and are often preferred to McIntosh by consumer in areas where both varieties are known. Cortland are also a good choice for salads, as the flesh oxidizes, or turns brown, very slowly after the fruit is peeled. Cortland also makes excellent pies and applesauce.

Jonagold

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Jonagold was developed at Geneva Research Station in New York, and released as a new variety in 1968. The variety is the result of a cross between Jonathan and Golden Delicious. Ironically, this variety caught on faster in Europe than it did at home, as it is now the most widely planted variety in Europe.

Jonagold is medium-large, round to oval in shape. The fruit has a red blush over a bright yellow background. The flesh is dense, crisp, juicy, and superb in flavour. Jonagold is now starting to catch on in this area, and as new plantings being to bear, we will have a good supply to market.

Jonagold are available from early October through March.

Gravenstein

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Gravenstein is a very old variety, believed to have originated in Germany in the 1700's. The parentage of this variety is unknown. Prior to the 1980's, Gravenstein was the first apple of acceptable quality to start the season, ripening in early September.

Gravensteins are medium to large and more or less round in shape. The colour varies from a reddish strips over a yellow background in strains known as "Old Fashioned Gravenstein", to almost a solid, bright red over a slight green background. The flesh of the fruit is cream coloured, very crisp, juicy and tart. The flavour mellows to more sweet after a period of storage, or when picked later in the season.

Gravenstein is still the best apple of the early fall season for fresh consumption. Gravenstein is still considered one of the best apples for pies and sauce in the areas where they are grown. They can be used in salads, although the slices do turn brown fairly quickly. Part of the reason for the popularity of this variety in the Maritime region is that it grows best in a cool moist climate, and apparently does not do well in the warmer regions.

Gravensteins are usually available from early September until December.

Golden Delicious

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Golden Delicious was developed in West Virginia in 1914. It was a chance seedling, possibly of Grimes Golden. The fruit is medium to large and conical in shape. Under Nova Scotian conditions the colour is often a greenish yellow, however in good growing seasons the fruit will develop a deep rich yellow colour. The flesh is yellow, crisp and sweet. The main detraction of Nova Scotia grown Golden Delicious is that they often develop russetting on the skin, due to our moist growing conditions. However the russetting has no effect on the eating quality of the fruit, and the flavour of Nova Scotian grown Golden Delicious is equal to anywhere in the world.

It is one of the worlds most popular fresh eating apples due to its excellent flavour and texture. It can also be used in pies and apple sauce, although it is not generally used this way locally. Nova Scotia does not grow a large volume of this variety but there is usually a good supply available from late October until January.

Red Delicious

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The original Red Delicious was discovered in central Iowa about 1890. The tree was a chance seedling of unknown parentage. This is the most popular variety in the world, with the bulk of the production taking place in the western United States, and in the southern hemisphere.

The Delicious apple is a conical fruit with very distinctive lobes on the lower end. The original strain had reddish stripes over a pale green background. This has been totally replaced by deep red strains which are close to 100% red. Most of the apple strain selection work done today still involves looking for a better Red Delicious.

The flesh is greenish-cream colored, dense, crisp and juicy. Red Delicious is best suited for fresh consumption and salads.

Red Delicious is available from late October through July.

Spartan

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Spartan was developed in British Columbia in 1936. It is a cross between McIntosh and Yellow Newton. The fruit are round to conical in shape, small to medium in size. The fruit are generally a deep, solid red with a green background. The flesh is very firm, fine textured and cream coloured.

Spartan is very similar in flavour to Empire, but is far more widely grown in the North East. Spartan are best for fresh consumption, although they can be used for pies and sauce. Spartan store very well and retain their crispness well into the spring.

Golden Russett

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Golden Russett was discovered in England in the early 1900's. Its parentage is unknown. The fruit are small, round and are almost completely covered with a fine yellow russetting. The flesh is very fine, with a very distinctive flavour.

Golden Russett could best be described as a speciality apple, as they are very popular with those who are familiar with the variety. The variety was once very widely planted, prior to the advent of refrigeration, as it would store quite well without softening. Although Golden Russett stores very well, it will tend to shrivel after a period in open air. Golden Russetts are available from late October until January, depending on the volume of the crop. In recent years a high demand has resulted in the crop being completely sold by Christmas.

The Golden Russett is a very difficult apple to grow due to its small size and the small crops the trees produce. As a result it was not widely planted during the last thirty years. The renewed interest in this variety has resulted in it commanding a premium in the marketplace.

Northern Spy

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Northern Spy or simply Spy as it is more commonly called, originated in the Rochester, New York area about 1840. It was a chance seedling, with Wagner possibly being one of the parents.

The fruit tends to be medium to large, round to conical in shape. The flesh is yellowish, very fine grained and juicy. The fruit ranges in colour from almost solid brilliant green with a slight red stripe to almost completely solid red, depending on the strain.

The main use for Northern Spy has been processing, and it is now the basis for the pie industry in eastern and central Canada. The apple makes a very nice slice which holds together after cooking. As could be expected, Northern Spy is an excellent cooking apple, however after several months in storage the flavour mellows to become very aromatic and pleasant.

Northern Spy is available from late October through July.

Idared

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Idared was developed at the Idaho Agricultural Research Station in 1942. Idared was the result of a cross between Wagner and Jonathan. The flavour of Idared is very similar to that of the Wagner which was once very popular in Nova Scotia.

The fruit tends to be medium to large if the trees are pruned and thinned properly. The fruit is round to slightly flattened in shape, occasionally having a lobed appearance. The colour is an attractive orange-red blush over a pale green background. The flesh is white, very firm, dense and juicy.

Idared is an excellent storage apple, maintaining its quality and firmness well into the summer. Idared is also a very versatile apple, being well suited for fresh consumption, cooking and salads. Idared is available from October through July.

Jersey Mac

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Jersey Mac was developed in New Jersey in 1971. It was the result of numerous crosses of different varieties. This apple ripens just prior to Gravenstein and is superior in quality to any of the earlier apples. The fruit are large and round, with a bright red blush over a green background. The flesh is white, very juicy and sweet.

Jersey Mac is excellent for fresh consumption. This variety can be used in pies and sauce, but is slightly inferior to the later varieties for these purposes. Jersey Mac stores much better than other early varieties, and is even preferred to Gravensteins by some consumers.

Jersey Mac ripens late August to early September, and is usually available until mid September.

Paulared

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Paulared was developed in Michigan in 1967. The parentage is unknown, but it is thought that Cortland was one parent. The fruit is round, to slightly flattened with a bright red blush over a green background. The flesh is white, tart and very crisp. Paulared are at their best when harvested with Gravensteins. Fruit packed before this may be well coloured, but is inferior in flavour. This variety stores very well under refrigerated conditions.

Paulared is best for fresh consumption, although it can be used for cooking. This is one of the more outstanding new varieties for the early season, being available from early September to mid October.

Empire

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Empire was developed in New York in 1966 as a cross between Red Delicious and McIntosh. Empire improves on the flavour of the Red Delicious, yet produces a firmer apple which stores longer than McIntosh.

The fruit is small to medium in size, round to slightly oblong in shape. The colour is red over a slight green background. The flesh is cream coloured, and very dense.

Empire are best for fresh eating and only fair for other purposes. However, once consumers try Empire they are very impressed with the excellent flavour and texture.

We currently have very limited quantities of Empire with most being sold by February, although they are well suited for longer term storage.

Cox's Orange

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Properly referred to as Cox's Orange Pippen, it was developed in England prior to 1857, probably as a seedling of the Ribston Pippen. The fruit are small, round with slight red stripe over an orange to pale green background. The flesh is firm, cream coloured and has a very distinctive aroma and flavour.

This variety has always had a niche market in this area, but demand has increased in recent years, possibly due to European immigrants who are familiar with it. It is still the standard cultivar in England.

This is a mid season variety, generally available in small quantities from October through to January.

Often referred to simply as "Clapp Pears" this is the earliest pear of good quality available. This is a large, smooth skinned pear, with a deep red blush covering approximately 50% of the surface. There is a red sport available which is 100% deep red.

Clapps Favorite are available from early September through November, and considered one of the best quality eating pears for the season.

Bartlett is a medium sized pear with a uniform green coloration. The green colour lightens to yellow upon ripening. Bartlett pears make up 75% of the pear acreage in North America. Part of the popularity is due to Bartlett being one of the best processing pears available. Bartlett pears can also be stored longer than Clapps Favorite. Bartletts are available from mid September through December.

Known as a "Winter Pear" due to its potential for long storage, Bosc is one of the highest quality pears available. Most of the new strains are covered with a smooth rich, brown russetting. The flesh is fine textured and sweet.

Currently, this pear is available in fairly limited quantities, however new plantings of this variety are being made. Bosc is widely grown in the western United States, and is commonly seen here as an import. Bosc are available from mid October until Christmas.

Also known as a "Winter Pear". Anjou has a more rounded appearance than one expects from a pear. There is currently a very small local production of this variety, although new plantings are being made. The pear is light green in colour and does not change colour as it ripens. The flesh is fine textured and of very high quality.

Anjou stores very well, and is available from late October through January.

The Annapolis Valley of Nova Scotia is well known for its fertile soil and ideal growing climate for potatoes and a wide range of other vegetables. SCOTIAN GOLD brand potatoes are available to local wholesalers and retailers in all standard sizes in both paper and poly. The early growing season yields the first pack of Superior variety potatoes in mid July. Fresh product is pre-cooled and packed to order. Nova Scotia potatoes are quickly becoming recognized for their superior cooking qualities. Types of potatoes available are Whites, Reds, Yukon Gold and Russet.