Malus Domestica, the scientific name for McIntosh apples, is a Canadian variety that is a member of the Rosaceae family. The heirloom apples were chosen for their sweet-tart flavor, crisp and soft flesh, prolific harvests, and cold-weather tolerance when they were first discovered growing as an accidental seedlings in the early 19th century. The versatile kind of McIntosh apple, commonly referred to as McIntosh Red and Mac apples, is used both fresh and cooked in culinary applications. Over 40% of the commercial market was dominated by apples, which were formerly one of Canada's most polar types.

McIntosh apples are a small to medium-sized variety with a diameter ranging from 5 to 7 centimeters with a round to oval form, occasionally seeming somewhat asymmetrical. The apple's thick, chewy skin has a basic color of yellow-green and is frequently covered in sizable patches of subdued red blush. The color of the apple varies depending on how much sunlight it receives and what time of year it is picked, but it frequently has white lenticels and a smooth, matte texture on its surface. McIntosh apples are aromatic, emitting a honeyed, fruity, and spice-filled fragrance, and the flesh is sweet-tart with an old-fashioned apple cider taste. McIntosh apples harvested earlier in their season will contain high acidity, contributing to a tangier, citrus-like flavor mixed with vinous nuances. If the apples are gathered later in the season, they will sweeten and mellow in taste.

Ambrosia is an apple variety originating from British Columbia, Canada, when it was discovered in the early 1990s. The apples were chosen for their flowery, sweet, and fragrant flavor and were found growing as an accidental seedlings in an orchard in British Columbia in the late 20th century. Ambrosia apples are a club apple type, which means a company oversees its management to control global production and guarantee that quality and consistency criteria are being maintained.

Averaging 7 to 8 centimeters in diameter, Ambrosia apples are a medium to big variety with a spherical to conical form that tapers slightly at the base. The apple's skin is thin, smooth, and delicate with a glossy finish and a thin coating of wax. The apples are bright to pale yellow on the outside, with an orange-red to red-pink blush and a few sparse lenticels on the inside. The delicious aroma and naturally low acid content of Ambrosia apples contribute to its mellow, sweet flavor. The apples feature simple flavor characteristics of pears, blossoms, and wildflower honey and are renowned for their honeyed taste.

Spartan is a Canadian apple variety that's been developed in 1936 in British Columbia by Dr. R. C. Palmer. Its identity is still a mystery, and all that's known is that these apples are a hybrid of McIntosh and an unknown apple variety. The Spartan apple is a delicious dessert and culinary apple. When baked into pies, crisps, and turnovers, its hard flesh will preserve its shape and sweet flavor. For savory dishes like fritters, cheese puffs, and chutney, diced or shredded Spartan apples will bring sweetness and moisture. Its flavorful juice works well in soups, jams, and cider. Blue cheese, parsnip, cranberries, ham, walnuts, onion, ginger, clove, and rosemary go nicely with the flavor of the Spartan apple.

Depending on how long they are left to ripen on the tree, Spartan apples range in color from bright red to deep purple red. Its extraordinarily juicy, crisp white flesh has a balanced sweet-tart apple flavor and is fragrant and flavorful. The Spartan apple is a great keeper and gets a little bit sweeter when kept cold. Spartan apples have few calories, a lot of water, and a decent amount of vitamins A, C, and B. The dietary fiber pectin and folic acid that is abundant in Spartan apples both support heart health.

Crispin, aka Mutsu apples, are a good source of soluble fiber, which has been proven to help lower cholesterol, control weight, and regulate blood sugar. They also contain vitamins A and C, as well as a trace amount of boron and potassium, most of which are located in the apple's skin. It is a sizable, juicy apple with a green peel that has honey undertones in addition to a sweet-tart flavor. Both baking and eating are excellent with the Crispin. Crispin apples are available during the fall months.

The Mutsu apple was developed in Japan at the Aomori Research Institute in the 1930s. A popular dessert apple in Japan where it was first developed it is oftentimes referred to there as “the million dollar apple”. It made its commercial debut in the United Kingdom and the United States in the late 1940s where it was renamed, Crispin. Today it is marketed under both names and is grown in apple-growing regions around the world, including Canada.

Red delicious apples are medium-sized and have a conical shape. They have a broad, spherical top and a tapered bottom. Early harvests may result from the thick skin's brilliant red color before the fruits are completely mature. The skin gets darker red as they get older, and white lenticels can be seen on the surface. The creamy white, crisp, juicy, fine-grained flesh has melon notes and is moderately sweet on the palate. Red Delicious apples are high in dietary fiber and contain vitamin C. They offer a small amount of vitamin A and sodium and traces of calcium and iron. Red Delicious apples are higher in antioxidants than many other apple varieties, most of which are contained in the skin.

They are categorized as Malus Domestica botanically. The appearance of Red Delicious apples has significantly changed since they were first identified. Improvements were made over the course of nearly a century, changing the fruit's color, firmness, juiciness, and even shape. The Starkrimson, Empire, and Fuji apple types are all descended from the Red Delicious apple.