Our fruit

McIntosh

Classic variety from 1811. Fresh, sweet and tart right off the tree. Makes fluffy sauce. Best enjoyed within a few weeks of harvest.

Gravenstein

Prized since the 1600s for pies and fresh eating. Like most early-season apples, they are at their peak when freshly harvested.

Wealthy

Juicy, tart apple excellent for fresh eating or sauce. Ready in very early September.

Gala

Widely available in grocery stores. Sweet, with yellowish flesh. Smallish with yellow stripes. We grow the classic Gala sport, not the newer Royal or Regal Gala which are bred for redness.

Cox Orange

Very classic variety from 1825, commonly grown in the UK but uncommon here. They tend to be small and squat with an orangey rust. Sweet and delicious, with a complex flavour. Don't waste these on sauce!

Jonathan

The most "apple-y" looking apple you'll ever see: round, shiny, crimson red. A delight in early fall, enjoyed widely in North America since the 1790s.

Spartan

Developed right here in Summerland in 1936, the Spartan is a cross between McIntosh and Newtown. Very similar colouring to McIntosh, but with a distinctive heart shape. Very white, crisp, juicy flesh with pink-red skin.

Honeycrisp

Red and yellow; can be variegated or with a blush. Developed in the 1990s, this very juicy and flavourful apple is widely loved.

Jonagold

Bright green and red variegated apple. They can range in size from very small to medium-large. Cross between Golden Delicious and Jonathan.

Golden Delicious

The old favourite with a distinctive bumped bottom. Become more deeply yellow as they age - can be quite pale yellow when first picked.

Bramley

If you know, you know. Classic English cooking apple from the early 1800s, difficult to find here. Makes the most excellent, fluffy sauce, but stays firm and retains its shape in a pie. Tart and acidic and not well-loved for eating fresh. Large, squat, bright green with red blush.

Ambrosia

This popular variety has the same bottom bump as Red Delicious, Golden Delicious, and other cousins. It can vary in colour from pale yellow with a slight blush to bright red.

Wagener

Uncommon variety which makes excellent cider or juice. Snow-white flesh and bright green skin.

Braeburn

Popular in the Southern Hemisphere, Braeburn was developed in New Zealand in the 1950s. It is very pleasant for fresh eating or cooking.

Fuji

Fuji will retain its rich flavour and crispness well into winter when stored in the right conditions. Slightly conical and not brightly coloured, this tasty and reliable apple is a cousin of Red Delicous with a very different flavour profile.

Red Delicious

Distinctive apple that ranges from light to deep red. This variety dominated the world market for many years before falling out of favour. Ours is a heritage sport which is much crisper and jucier than what is found on stores. Trees bear dense and beautiful blossoms, important for cross-pollination with other varieties.

Granny Smith

Round, bright green with small white lenticels. Tart and juicy. A global commercial favourite developed in the 19th century.

Stirling Castle

Very similar in appearace and flavour to Bramley. Large, stout, bright green cooking apple first grown in Scotland.

Newtown

Very old variety (1720s) often used for juice or cider. Almost unknown here, Newtown Pippin was one of the first apples to be widely commercially available. Quite tart and first but will mellow with age. Dullish pale green. Excellent keeper.

Goldblush

Our last apple is a bit of a mystery. Is it Goldblush? Goldrush? Neither? In any case, this excellent keeper is very similar in appearance to Ambrosia. It is tart at first and will sweeten with age in storage.