The Ambrosia apple is believed to be a cross of a Jonagold and Golden Delicious. All production of Ambrosia apples is done so under license and is regulated by the Okanagan Plant Improvement Corporation (PICO). Growers must adhere to PICO’s standards in regard to color and taste, thereby ensuring a consistently high quality of Ambrosia apples on the market.

Ambrosia apples are a medium to large bi-colored variety, with butter-yellow skin that is blushed with red. Their creamy yellow flesh is crisp and juicy with a sweet flavor and low acidity.

Nutritional Value

Ambrosia apples are a great source of both soluble and insoluble fiber, which has been shown to help lower cholesterol and aid in digestion. They are also low in calories and contain vitamins A and C, most of which is located in the skin.

Serving Ideas

Ambrosia apples will compliment both sweet and savory preparations. Roast large spices with root vegetables or dice and add to polenta, couscous or rice. Ambrosia apple will add sweetness and moisture to cake, doughnuts and muffins. They also hold their shape and flavor when cooked making them perfect for pies, tarts and baked apples. Slow to brown when cut, they are perfect for use in raw preparations. Slice thin and serve with sharp cheese, layer slices atop a burger or add to fresh salads.

Geography/History

Ambrosia apples were first discovered growing as a chance seedling in the Similkameen Valley of British Columbia in the early 1990’s on the orchard of Wilfrid Mennell. The Mennell family found the fruit to be exceptional in flavor and color and decided to grow and market them on a commercial level. They named the apple Ambrosia, which in Greek mythology means “food of the gods”. Today the Ambrosia apple is grown by licensed orchards in apple growing regions throughout the United States, Canada, Chile, Europe and New Zealand.

Seasons/Availability

Ambrosia apples are available in the fall.