In the beginning….

In 1604 French settlers arrived on Nova Scotia’s western coast, bordering the Bay of Fundy. They named their settlement L’Acadie (Acadia), and it became the focal point for the industrious French farming industry that would prosper for more than 100 years until the political problems with the later-arriving British colonists forced the infamous exile to Quebec and Louisiana. The French farmers found rich soil and a temperate climate similar to that of the great French fruit-growing regions and promptly began planting apple trees. In 1698 the record books account for 1,548 trees, beginning in the old French settlement of Port Royal, the capitol of Acadia, and going up the Annapolis Valley to the north and east of the Fundy coast. Many varieties of apples were planted over the years - over 100, according to a 1950's survey. They range from sweet to tart, good eating to good baking, fragile to sturdy. Most orchards today feature the versatile McIntosh, the excellent pie apples - Spy, Idared and Gravenstein - and the crunchy Cortland. Newer varieties such as Jonagold and Empire have cropped up over the last twenty years. Each apple variety has its own attributes, and those that have the best taste and texture for eating raw are not necessarily the best for baking or for juice. Refer to the chart provided here to determine the best apple for your recipe.

Nova Scotia Apple Varieties

Gravenstein: Medium to large, round, red blushed with yellow background. Flesh is cream, juicy and tart. Excellent for fresh eating, sauce, pies and freezing. Good for salads and baking. Availability: mid-Sept to Dec.

McIntosh: Medium, round, red to red blushed. Flesh is white, crisp, juicy, browns quickly. McIntosh apples are excellent for fresh eating and good for sauce. Availability: late-Sept to June.

Cortland: Medium to large, round to round conic, striped or blushed red. Flesh is white and non-browning. Excellent for fresh eating, salads and sauce. Good for pies, baking and freezing. Availability: early-Oct to May.

Red Delicious: Small to large conic, striped or blushed red. Flesh is greenish cream, juicy and sweet. Red Delicious apples’ sweet taste makes them excellent for fresh eating. Availability: mid-Oct to Aug.

Spartan: Medium, round, red blushed. Flesh is cream, crisp and lightly aromatic. Spartans are considered good for fresh eating, salads and sauce. Availability: mid-Oct to May

Idared: Medium to large, round oblong, blushed red. Flesh cream and firm. Excellent for pies and baking. Good for fresh eating, salads, sauce and freeing. Availability: Nov to July, primarily Feb to July.

Empire: Medium small, round to oblong, blushed dark red. Flesh is greenish cream and slightly aromatic. Empire apples are known as excellent fresh eating apples. Availability: mid-Oct to June.

Russet: Medium to small, round, greenish yellow. Flesh fine, rich and mildly aromatic. Russet apples are considered excellent as fresh eating apples. Availability: Nov to May.

Quality Year Round

With the use of modern Cold Storage and Controlled Atmosphere Storage methods, Nova Scotia Apples and Pears are available year round. Cold storage apples are available during the fall and winter months, while apples from Controlled Atmosphere Storage are available from winter through into the summer months.

Grading:

Grades: Apple grades are based on size and appearance of the fruit.

Canada Fancy Grade - excellent for fresh use, uniform shape and quality, good colour.

Canada Commercial or “C” Grade - good choice for cooking, not as perfect in shape or colour.

Storage & Handling:

Ideal storage temperature: 0° - 4°C, (32°-40° F)

Apples in plastic bags should be stored in the refrigerator. This will help prevent decay, slows down ripening and helps maintain juiciness. Apples soften 10 times faster at room temperature.

Baskets of apples should be stored in a cool, dark, well-ventilated room (0-4 C or 32-40 F), covered with perforated plastic to prevent shriveling.

Apples should be stored separately. As apples mature they produce ethylene gas that can damage produce such as cucumbers, broccoli, cabbage and cauliflower and leafy greens (lettuce and spinach) and also speed the ripening of the other fruits. This is a fact to remember however if you want to ripen some bananas or pears. Place the fruit in a paper bag with an apple to shorten the ripening time.

Handle carefully to prevent bruising and remove any bad apples to prevent further spoiling.

Apples should be washed just before you are ready to use them.

Tips for Using Fresh Apples:

To prevent fresh apple slices from turning brown, brush immediately with a little lemon juice or apple juice. Cortland apples are excellent for salads and raw garnishes as the flesh does not brown readily. Use very little water when cooking apples.

To intensify the apple flavour when cooking, replace the water with apple juice or cider.

1 medium apple = 250 mL (1 cup) diced or sliced

6-7 medium apples = about 1 kg (2.2 lbs) enough for one 22 cm (9") apple

4 qt basket, (about 2.3kg) = 5 lb apples

Eat Healthy - An average apple (160g) has about 80 calories, contains no fat or sodium, is an excellent source of dietary fibre (4-5 grams) and contains Vitamin C and potassium.

Apple Juice

Apple juice labelled 'pure' contains only freshly pressed apple juice and Vitamin C. Juice labelled 'from concentrate' has had the water removed from the juice and then added back at a later time. Juice can only be labelled 'pure' if it is made from freshly pressed apples. All 'pure' apple juice produced in Nova Scotia is made from locally grown apples.

Cider

Apple cider is made from the pressing of fresh apples. Cider is fat and cholesterol free; contains soluble fibre pectin, which studies have shown contribute to lowering blood cholesterol levels; and provides nutrients such as potassium and vitamin C. Cider makers will use his or her own blend of apple varieties in different combinations to maximize taste and flavour. A blend will usually be composed of two to five varieties, depending on the season and the apples available. Red Delicious, Golden Delicious, McIntosh, Golden Russet and Jonagold are some of the more popular varieties.

Vinegar

Apple cider vinegar is also a healthy source of vitamins and minerals. Apple cider vinegar contains numerous minerals, including potassium, phosphorus, chlorine, sodium, magnesium, calcium, sulphur, iron, fluorine and silicon that are beneficial to your health and help: regulate blood pressure, improve metabolism, promote digestion; relieve sore throats and laryngitis, and arthritis pain; as well as help fight osteoporosis.

Pears

Pears are the other popular orchard fruit in Nova Scotia. The two most popular types are the Clapp Favourite, which ripens into a very yellow, juicy fruit that is great eaten fresh, and the Bartlett, a greenish-yellow pear with a firmer flesh that is good fresh or for cooking. With a little persistence you can also find locally grown bronze Bosc or sweet Anjous. The pear is a fruit that needs to be picked before it is ripe. In fact, the texture and the flavour improves when it is allowed to ripen off the tree, at room temperature

Bartlett Pear: Clear yellow when ripe. Thick skinned, occasionally blushed, surface may be uneven. Flesh is smooth, juicy and free of grit. Ideal for fresh eating, salads, and with cheese trays and desserts. Availability: Sept to late-Dec.

Clapp Pear: Smooth, greenish yellow, often blushed. Flesh is fine & juicy. Ideal for fresh eating, salads, and with cheese trays and desserts. Availability: late-Aug to late-Nov.

Storage and Handling

Pears:

1 pear = 1 cup (250m;) sliced or chopped

1 lb (500g) = 2 -3 pears

Pears have a limited storage life.

Pears bruise very easily, so handle with care.

Pears should be firm when purchased and allowed to ripen for a few days at room temperature.

Pears will yield to gentle pressure applied to stem end when they are ripe.

Store ripe pears in the refrigerator and use within a week.

Use pears that are still firm, slightly under-ripe for cooking and baking..