Salt Spring Apple Co.
Our Apples

Our Top 25

Here they are: our premiere selection of apple varieties. We consider these to be the varieties most likely to consistently produce magnificent and memorable fruit in our Salt Spring Island orchard. Read more


Cider Kings

We definitely don't stop at 25 varieties. In fact, we consider these 29 traditional cider varieties (with a few crab-apples and a diminutive super-juicer thrown in) to be the secret to Real Cider. They're most certainly worth checking out. Read more


The Whole 333+

In a world blessed with thousands of apple varieties, not making our Top 25 or Cider Kings lists is hardly cause for embarrassment. Every one of these 333+ apples is a winner in our books. Read more

Ashmead's Kernel

Why you should be excited:

Ashmead's Kernel is an old-time English apple that's homely to look at, but truly memorable to eat.

apple_AshmeadsKernel_small.JPGThe story of Ashmead's Kernel:

Here's one for true apple aficianados. We're talking about folks who don't reject an apple lacking the perfect big shiny sameness of Red Delicious. Those who don't worry about its drab, lumpy appearance, let alone its relatively small size. And thos who can live with -- and maybe even admire -- the rusetting that industrial agriculture has indoctrinated us into considering a fault (which it isn't, by the way).

Yep, Ashmead's Kernel is an apple for the connoisseur who considers taste to be king. For nearly three hundred years, those in the know have placed this fine apple at or near the top of the heap in that department.

Discovered in Gloucester, England way back in 1720, Ashmead's Kernel is perhaps the greatest of all fresh eating apples, despite it's sad-sack appearance. We're talking about crisp, juicy flesh and a distinctive flavour that's highly aromatic, sweet, yet slightly acidic at the same time.

While you can cook with an Ashmead's Kernel apple, you'll likely agree that it's best suited to fresh eating. Or for use in cider. It keeps well, so you can stash a few away in the crisper of your fridge and enjoy them for fresh eating several months after harvest time.

And it doesn't hurt any that Ashmead's Kernel is relatively easy to grow, produces regularly (after sometimes keeping us waiting a while before a young tree starts to make fruit) and resistant to nasty ol' apple scab.

A winner all-round, we say.

Ashmead's Kernel Facts

Its origins:

Discovered in Gloucester, England, 1720.

Flavour, aroma, texture:

Excellent, distinctive flavour: sweet, slightly acidic, highly aromatic. Crisp, juicy flesh.


Let’s face it. This is a homely apple. Described as drab and lumpy. Also fairly small.

When they’re available:

Late season (usually in mid-October).

Quality for fresh eating:


Quality for cooking:

Mainly used for fresh eating.

Keeping ability:

Good (up to 3 months or more when kept refrigerated).

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Salt Spring Apple Company Ltd.

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