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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

Cider Kings

With interest in real cider (we're talking about pure cider made with apples, not alcho-pop made with who-knows-what) growing fast, we've planted increasing numbers of trees in this category, including traditional English and French varieties, a handful of crabapples and one little oddball variety that's gaining a strong following due to its high sugar content, equally high acidity and super flavour. Click on the links to read much more.

Brown Snout

Added to our orchard by accident, this is a 19th century English bittersweet variety hailing from Herefordshire that produces a sweet, nicely astringent juice. Read more

 

Bulmer's Norman

As high brow cider returns to prominence, we expect you'll be seeing a lot more of this English variety popping up in orchards. Read more

Cap of Liberty

Old, obscure and a good choice to add some acid to a cider blend. We don't even know what century this old-timer came on the scene. Read more

Chisel Jersey

This cider apple was all the rage in the UK back in the 1960s and '70s. Today it's viewed as just another solid variety, but it sure grows well in our orchard! Read more

Dabinett

Here's another cider apple. This one is considered to be a dream variety for really serious aficianados. Read more

 

Dolgo (crab)

Crabs are well known as good pollinators and some folks love to make jelly from them. But their potential in cider shouldn't be underestimated, either. This little Russian crab adds the bonus of actually being tasty eaten fresh off the tree. For those who like a bit of acid, that is. Read more

DOMAINE

The French are almost as legendary as the British for making cider (not that the Spanish, the Americans and others deserve to be forgotten), but many of the varieties most prized in northern France are little known in North America. Domaine is one of the varieties that might help change that. Read more

ELLIS BITTER

While most cider apples ripen right at the tail-end of the season, this is one that's ready for pressing much earlier on. Combine that characteristic with the fact that it's a good-quality apple that contributes soft, astringent tannin to a cider blend and you'll know why we're keen on it. Read more

Foxwhelp

We're waiting patiently to learn the truth about this variety, which we grafted and added to our orchard not knowing whether it's the legit, highly respected English cider variety of this name or the pale American imitator known derisively as Fauxwhelp. We won't know which it is 'till our young trees start making apples... Read more

FREQUIN ROUGE

Hailing from the north of France, this fine apple is typical of many classic old cider varieties in that it's a little bit fussy to grow, but produces fruit that makes for good quality cider. Read more

Hansen's Red Flesh (crab)

If you like the idea of a tinge of pink to your cider, then here's a useful addition to your cider blend. Read more

Harry Masters Jersey

Another fine English bittersweet cider apple, this is one of several varieties we're eagerly monitoring to see how it will add body, depth and colour to real cider. Read more

 

Hewes (crab)

Crab-apples have a valuable role in the making of quality ciders and no crab has been appreciated more than this one, which was a cider mainstay right up until prohibition and is regaining that status today. Read more

 

Hyslop (crab)

Here's another old crab from the U.S. that's good in cider. This one has the added benefit of larger fruit than most crabs. Read more

 

Kerr (crab)

The Canadian offspring of Dolgo crab and the Minnesotan apple Haralson, this is a crab that can survive cold, cold winters and make a useful juice for cider. Read more

Kingston Black

Is there an apple variety that works better in traditional cider than this one? If there is, we'd like to know about it... Read more

Major

One of the elite 'vintage' varieties that can make a good cider all on its own, this is a variety that's surprisingly little known, especially on this side of the Atlantic. Read more

Marechal

This less-than-famous bittersweet is gaining favour on the West Coast for its vigour, good-sized crops and moderate resistance to disease. Read more

Medaille d'Or

If you're looking for a power-packed cider apple to add some oompf to your blends, this is one to keep in mind, for sure. Read more

Michelin

A French bittersweet, this variety wins favour for its productivity and ease to grow, but loses marks for the generic nature of its juice. Good for providing bulk, for sure. Read more

Muscadet de Dieppe

Another French variety, this time an 18th century introduction from Normandy. This is a much respected cider variety. Read more

Noel des Champs

Oui. French. And a cider apple with lots to recommend it, including precocity, productivity and disease tolerance. Read more

Porter's Perfection

Most of the cider varieties we grow are bittersweets, but not this one, which is solidly in the bittersharp category. It was a big hit in parts of 19th century England. Read more

Stoke Red

Another bittersharp, this one -- despite its relatively light body -- is gaining popularity, even in some single variety ciders. Read more

Sweet Coppin

We don't see a lot of straight sweet cider apples these days, yet a variety ike this has much to contribute to a cider blend. Read more

Tom Putt

The same can be said for a straight sharp cider apple -- they're just not so common in these times of much greater availability of non-cider apples. But here's one worth seeking out. Read more

Tremlett's Bitter

This 19th century cider apple brings two great assets to the cider-making table: it's got high sugar levels and high tannins. Read more

Wickson

Some call it a crabapple, while others say it's just a small apple. Either way, this little fella packs a flavour punch and is winning people over as a great modern cider apple. Read more

Yarlington Mill

Cider apples that make great cider without being blended with other varieties are called 'vintage.' This be one of those outstanding varieties. Read more

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Salt Spring Apple Company Ltd.

admin@SaltSpringAppleCompany.com

Trees & apple products: 250-538-2197

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