The Apples We Grow...

Early Gold (Ginger Gold)

The first to greet us each season, Early Gold apples are like a golden promise of the harvest to come. Their smooth yellow skin hides a crisp, refreshing bite with the perfect balance of sweet and tart. Ripening in late summer, usually by August, they’re wonderful for eating fresh on a sunny day, tossing into a crisp green salad, or baking into a fragrant pie.

 

Gravenstein

Gravenstein apples are a true heritage treasure, tracing their roots back to the 17th century. Medium to large with yellow-green skin streaked with ruby red, they’re both beautiful and flavorful. Bite into one and you’ll get a crisp, juicy burst followed by a rich sweet-tart finish. They’re versatile enough to be enjoyed fresh, but also bake into pies and tarts with a depth of flavor that only comes from an old-world variety.

 

Ambrosia

Born right here in British Columbia, Ambrosia apples are a love letter to fresh eating. Their name means “food of the gods,” and it’s no exaggeration — with their honeyed sweetness, juicy snap, and blushing pink-red skin, they’re irresistible right off the branch. Not ideal for baking, but that’s just fine — you’ll have a hard time saving any for the oven anyway.

 

Golden Delicious

Golden Delicious apples live up to their name. With their golden-green hue and gentle sweetness touched with a whisper of tartness, they’re a joy to eat fresh, a favorite for baking, and a local go-to for homemade apple juice. The season for these beauties is short and sweet, best from mid to late September, so be sure to enjoy them while you can.

 

Gala

Gala apples bring a burst of cheer with their bright red-orange skins and satisfyingly crisp, juicy flesh. They’re sweet without being overpowering, making them perfect for lunchboxes, fruit platters, or snacking on the go. Picked as early as mid-August and lasting well into the season, Galas are known for their long shelf life — though they rarely last long once you start eating them.

 

Spartan

A B.C. classic, Spartan apples are as distinctive as they are delicious. With dark red skin kissed with green, they have a flavor reminiscent of the McIntosh — crisp, juicy, and sweet with a little tart bite. They’re picked from mid-September to late October, and since they aren’t widely grown outside our province, they’re a local specialty worth seeking out.

 

Jonagold

Jonagold apples combine the best of two worlds: the honeyed sweetness of Golden Delicious and the bright tang of Jonathan apples. Their large size, vibrant color, and rich flavor make them a standout for pies, tarts, or simply slicing up to share. One bite and you’ll understand why they’re a favorite for bakers and snackers alike.

 

Tompkins King (King Apple)

As its regal name suggests, the Tompkins King is a showstopper. Large and handsomely streaked in red over yellow-green skin, it offers a crisp, juicy bite with a balanced sweetness and gentle tang. This old-fashioned variety shines in many roles — eaten fresh, baked into hearty desserts, or pressed into cider. It’s also known for “tip bearing,” producing clusters of fruit at the branch tips that look as if the tree is wearing a crown.