Apple
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The apple tree is one of the oldest and most widespread on the planet. Its name comes from the Latin pomum, meaning fruit.
Apple has been found in Europe for many thousands of years. By the time Romans started cultivating apples, there were already 37 varieties. Apples were first introduced in North America during the 17th Century.
Today, there are an estimated 7,500 varieties of apples. The biggest apple producers are Russia, the United States, China, Germany and France.
Depending on the species, the flesh of the apple can be firm, slightly firm, crunchy, sweet or slightly tart. The variety of apple will dictate its colour, shape, and texture.
 Creamy Curried Apple Soup |
 Apple and Brie Omelette |
 Apple-Brie Pork Burgers |
 Fruit-stuffed Baked Apples |
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- Choose firm, unblemished apples. Look for a shiny looking Gala apple and the opposite for the Fuji apple.
- With a vegetable scoop or an apple-corer, remove the core and pips of the apple. Use a serrated knife to make attractive slices.
- Cooked apples can be served with salty foods, cheese, meat, poultry or game.
- Apples are delicious fresh, cooked, dried and candied; they are ideal for compotes, jellies, marmalade and jams.
- Depending on the variety and season, the taste of apples range from very sour to very sweet. The Braeburn, Granny Smith, Delicious, Yellow and Empire are often used in salads. The McIntosh is ideal for making caramel apples or candied apples.
- To make pink compote, use unpeeled red apples.
- Distilled, apples are used to make calvados
and, of course, cider.
Apples are available year-round in your Metro produce counter. Local harvests arrive at the end of summer through fall.
The apple contains potassium and vitamin C. Because most nutrients are found just under the skin, we recommend eating the peel. The apple is known for its diuretic, laxative, anti-rheumatic and digestive virtues.
Ripen apples at room temperature. Unwashed ripe apples will keep in the fruit drawer of your refrigerator for as long as one month. To freeze: peel, core and cut slices, sprinkle with lemon juice and store in air-tight containers or freezer bags. Freeze compotes, jams and other cooked apples.
Metro is proud to bring you thousands of Quebec-grown products every day.
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Images
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Variety
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Characteristics
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Flavour and texture
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Best uses
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Availability
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Medium size; yellow base with orange and bright red streaks;
yellow flesh.
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Very sweet, mildly acidic, crunchy and juicy.
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For eating out of hand, applesauce, baking and pie
making
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Year-round
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Red and golden yellow peel with creamy yellow flesh.
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Very sweet, mildly acidic, semi-firm and juicy.
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For eating out of hand, applesause, baking, or pie
making
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October to May
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Thick peel, greenish yellow with reddish pink streaks Pairs
well with white meat.
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Mild, very sweet, mildly acidic, firm, crunchy and
juicy.
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For eating out of hand, applesause, baking, or pie
making.
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October to May
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Green peel with white flesh; resistant to bruising.
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Sweet, acidic, slightly sour, firm, very crunchy.
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For eating out of hand,
applesauce, baking, or pie making.
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October to May
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Medium size; irregular form, peel varies from pink to bright
red.
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Sweet, crunchy and juicy.
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For eating out of hand, applesauce, baking or pie
making.
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August to beginning of September
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Medium size; irregular form; red peel with very white
flesh.
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Sweet, mildly acidic; crunchy and juicy.
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For eating out of hand, applesauce, baking, or pie
making.
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September
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Idared
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Elongated form with thick and crisp peel.
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Sweet, semi-firm and juicy.
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For eating out of hand and salads.
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October to February
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Paulared
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Flesh resistant to browning; tends to lose its flavour when
cooked.
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Sweet, mild, semi-firm and juicy.
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For eating out of hand,
Applesauce, baking or pie making.
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End of August to
mid-September |
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Russet
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Medium to large size; washed out yellow peel with red and
orange streaks.
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Lightly sweet, acidic, crunchy and lightly juicy.
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For eating out of hand,
applesauce, baking or pie making.
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September to November
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