A member of the rose family (Rosaceae), the spartan apple was originally believed to be a cross between a McIntosh and Newton Pippin apple, however recent DNA testing has eliminated Newton as a possible parent.

Medium in size and round in shape the skin of the spartan apple varies from bright red to dark purple red depending upon how long it is allowed to ripen on the tree. Its crisp white flesh is aromatic and exceptionally juicy with a balanced sweet tart apple flavor. An excellent keeper, the spartan apple becomes slightly sweeter in cold storage.

Nutritional Value

Spartan apples are low in calories, high in water content and offer a fair amount of vitamins A, C and B. Spartan apples are also high in folic acid and the dietary fiber pectin, both of which help promote a healthy heart.

Serving Ideas

The spartan apple is an excellent cooking and dessert apple. Its firm flesh will hold its shape and maintain its sweet flavor when baked into pies, crisps and turnovers. Diced or grated spartan apple will add sweetness and moisture to savory preparations such as fritters, cheese puffs and chutney. Its aromatic juice lends itself to cider, soups and jams. The flavor of the spartan apple pairs well with blue cheese, parsnip, cranberries, pork, walnuts, onion, ginger, clove and rosemary.

Geography/History

The spartan apple was first developed in 1936 at the Summerland Research Station in British Columbia by agricultural breeder R.C. Palmer. Once made available for commercial distribution the spartan apple was quick to become one of the more popularly grown apple varieties in British Columbia. In addition to British Columbia the spartan apple today can be found growing in Oregon, Washington State, California and apple growing regions across Europe.

Seasons/Availability

Spartan apples are available in the fall and early winter months.