Honeycrisp wins the title of best apple variety in our fall bracket.The Globe and Mail
The fall harvest is upon us, and that means ‘tis the season of apples.
Whatever way you slice it – freshly-picked from your local orchard, baked into a delicious dessert or steeped in a hot cider – there’s a lot of love for this fruit in Canada. McIntosh, Honeycrisp, Ambrosia and Gala are some of the most widely grown apple varieties across the country, but help us settle a debate that arose in our newsroom – which one is the most popular?
In our fall apple bracket, The Globe’s audience team aimed to have something to satisfy every apple aficionado. A long list of fantastic favourites from previous rounds made its way into the compost bin including Golden Delicious, Granny Smith, Fuji, McIntosh and Ambrosia.
But only one can emerge a winner. In the final round, after more than 500 votes were cast, Gobe readers have officially decided that the best apple variety is... Honeycrisp. Cosmic Crisp ended as the runner up.
Thank you for participating in The Globe’s apple bracket. Throughout the week, readers cast more than 25,000 votes to pick their favourite fall apple.
If we didn’t include your personal fave, leave a comment below or send us an e-mail at audience@globeandmail.com to make your case as to why that missing apple is the best.
The missing apples
Readers also had a lot to say about the apple varieties that we were missing from our bracket.Fred Lum/the Globe and Mail
Readers also had strong feelings about the apple varieties that were missing from our bracket, so we rounded up a selection of the ones that you said were the best. 🍎
Susan Higginbottom, West Vancouver, B.C.
Whatever has happened to Spartan apples? Not too sweet, lovely and crisp. They are almost impossible to find. All these new apples are way too sweet and just seem like variations on the Red Delicious. Gravensteins are another apple almost impossible to find. However, I had the good fortune to travel in Nova Scotia last fall where they seemed to be in abundance.
Lindsay Bryan, Welland, Ont.
Salish apples are great. They are sweet, but with a tart tang, stay crisp in the fridge for weeks, perfect for eating but also excellent for cooking. We also loved them because we bought them from the lovely growers at the Welland Farmers’ Market, but alas, the next generation took out their apple trees this year and we are searching for another grower. Buying direct from the farmers makes fruit taste even better.
Linda McKnight, Kitsilano, Vancouver, B.C.
No question, it’s Envy - sweet, crisp, juicy and generally huge. Expensive, though.
Douglas Campbell, Antigonish, N.S.
The taste of a Gravenstein apple is great and when cooked the apples go into a lovely smooth texture, without grinding. They are a Nova Scotia favourite. I am cooking a peck into apple sauce this evening. I learned about Gravensteins when living in the Annapolis Valley. They are not a big commercial apple because they ripen over a few weeks, not all at once. So ideal for a home tree; I have one started at my home.
Lauren Matheson, Toronto, Ont.
I’m astounded that the Empire apple did not make the cut. Now, I know that Empire is an unnatural hybrid, and I know that it was developed in the United States, but still it is widely grown in Ontario and it consistently tastes awesome. A McIntosh apple at its prime is the best thing going – a slightly firm skin, a satisfying crunch and a perfect balance of sweetness and tartness. As for Red Delicious, it follows the pattern of oversold goods everywhere. Here is where Empire comes in. As a cross between these two breeds, it somehow brings the best quality of each. It is nearly as good as a perfect McIntosh, but it lasts in that outstanding shape for an admirably long time - several weeks in the fridge or much longer in commercial cold storage.
Denis Meunier, Ottawa Ont.
Where is the Empire apple in your selection? That is the best apple of them all. The Empire apple is hard, crispy, and sweet. It doesn’t turn brown quickly. It is appealing at the grocery store as it usually is mostly shiny red with the occasional light green. It is better in my opinion because its flesh is not mushy, it doesn’t turn brown if you leave it bitten for a while. It isn’t tart either and its shiny red appearance makes it very attractive to consume.
Apple recipes to try this fall
Julie Van Rosendaal/The Globe and Mail
Once you’ve cast your vote, check out a selection of apple recipes from The Globe and share the fun with family and friends. 🍎
- Apple slab pie
- Apple compote
- Caramel apple cake with oatmeal cookie crumble
- Healthy apple sunrise muffins
- Dutch apple pancakes
- Brown sugar baked apples
- Pork chops with caramelized apple purée
- Apple chutney baked brie
- Apple cake with brown butter pecan icing
- Geneva apple purée
- Whole grain crusted apple pie
