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Types of apples

Tart and juicy. Sweet and crunchy. Green. Yellow. Deep red. Ideal for baking. Perfect when eaten in-hand. The apple comes in so many varieties it can be hard to keep track. Here's a guide to the types of apples you commonly see and what you can expect from them in the kitchen, your lunch bag and beyond.

McIntosh apple

Mild, juicy and low acid, this apple is one of the most popular varieties grown in Canada. How to use: Eat fresh, use in an applesauce recipe or make apple butter.


How to store apples

Store this fruit in a dark, cool, slightly humid place, like the fridge's crisper. To prevent spoiling, wash them right before using.

How to choose apples

Pick firm apples without bruises, and pay attention to colour, as many varieties change hues as they ripen. For instance, a green Granny Smith may be ready to eat, but a green McIntosh likely needs more time to mature.

Best apples for baking

Granny Smith, Honeycrisp and Pink Lady varieties are excellent for baking since they endure heat well and balance sweet-tart flavours.

Did you know?

Apples are 85% water. Storing apples in a cool environment is the best way to keep them crisp and sweet. When stored properly, they can last up to eight months!

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