McIntosh, Paulared, Honeycrisp, Spartan: Quebec produces nearly 90 varieties of apples. Each of them has its own particular characteristics, which make them ideal for lunch boxes or perfect for making applesauce or pies. Here are some of the Quebec apple varieties to discover!
The Paulared
The result of a random seeding—experts don’t know what cross it came from—Paulared is perfect for eating. It’s also the perfect variety for compotes since it breaks apart easily when cooked. Paulared appears on shelves from the end of August. Pastry chef Masami Waki uses it to make her version of apple tart.
The McIntosh
Introduced in orchards in 1836, the McIntosh is still one of the most popular varieties among consumers in Quebec. Juicy and slightly acidic, it is very versatile and can be eaten both raw and cooked. As its flesh becomes tender when cooked, it is often used to make apple compotes and butters. It would therefore be perfectly suited to the recipe for “tatin” style apple compote developed by pastry chef Patrice Demers.
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The Honeycrisp
With its hint of honey and ultra-crunchy texture, the Honeycrisp has won over consumers’ palates. Since it doesn’t oxidize easily, the Quebec Apple Producers suggest adding it to the traditional Waldorf salad, where it sits alongside the Cortland in this revisited version. It also looks good simply cut into pieces on a cheese platter or simply as is, as a snack.
The Cortland
In addition to being crunchy, Cortland’s flesh doesn’t brown when exposed to air, making it the perfect accompaniment to sweet and savory salads. Slightly acidic and aromatic, it slips easily into a lunch box. Since it retains its shape when cooked, it’s also a popular variety for making pies, crumbles, or other desserts where you want to find pieces of apple. It’s also the star ingredient in Ricardo’s Armagnac crumble.
The Empire
Crunchy, juicy, low in acidity and sweetness, the Empire is gaining new market share every year. It is the perfect snack, since in addition to being firm, it resists bruising very well. Ideal in the children’s lunch box.
The Gala
Just like the Empire, the Gala does not bruise easily. Very firm, it is mainly eaten raw. Its skin is smooth and thin and its flesh, yellow and juicy. It also lends itself well to processing.
The Spartan
Crunchy as can be, the Spartan is just sweet enough, which makes it a popular snack. It is recognizable by its shape—very plump—and its bright red color. Developed at the Pacific Agri-Food Research Center in the Okanagan Valley, British Columbia, this variety has carved out a place for itself not only in American orchards, but also in Europe. In addition to being eaten as a snack, it cooks well. It is also the variety that is used in the composition of these apple squares, signed Ricardo.
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