Ambrosia apples: taste, origin, season, and best uses

Ambrosia is a sweet, low-acid apple with a pink-red blush over a cream-yellow background and crisp, fine-grained flesh. It began as a chance seedling in a British Columbia orchard and reached growers in the 1990s. The flavor is honeyed with notes of pear, and the flesh is slow to brown once cut. Harvest runs from late September into October, and cold storage keeps the fruit in stores through winter. It shines raw in salads and on cheese boards, and its natural sweetness lets bakers trim the sugar in desserts.

Should you buy Ambrosia? Pick it if you like a sweet apple with little tartness, or need slices that stay white in a lunchbox. If you want more tang, choose Pink Lady instead. Compare it with other picks in our list of the best-tasting apples, and if you plan to grow a tree, read our apple tree spacing guide and how long apple trees take to bear.

Ambrosia apples are known for their sweet fresh flavor, ripe juiciness, and rosy blush peel. This newer variety also has an excellent shelf life and fine flesh that resists browning. Discovered by Canadian orchardists Sally and Wilfrid Mennell in the 1990s, Ambrosia is now sold across North America.

Origin of Ambrosia apples

Ambrosia apples were discovered, cultivated, and introduced in the 1990s by Sally and Wilfrid Mennell in the Similkameen Valley of British Columbia, Canada (just north of Washington State). Wilfrid named the new variety after “the food of the gods” in ancient Greek myths.

The area is home to sprawling acres of fruit orchards and vineyards. Sally & Wilfrid still grow organic ambrosia apples at their farm in Cawston, BC, including from the Mother Tree, which sprung up by chance at the end of a row of Jonagold trees.

Though the genetic lineage of Ambrosia is unknown, this cultivar is thought to be a cross between Golden Delicious and Starking Delicious. Golden Delicious is the parent of many popular tasty apples, including the Royal Gala. Starking Delicious is a strain of Red Delicious.

“Parentage: Unknown. A naturally occurring chance seedling that was found in a cultivated orchard of Sally and Wilfrid Mennell possibly arising from a cross of Starking Delicious and Golden Delicious.”

Apple Tree Named ‘Ambrosia’, US Patent USPP10789

Ambrosia apples are the result of the natural cross-pollination of pre-existing cultivars in a commercial production orchard. Ambrosia Apples are not GMO. Some growers, including the Mennells, grow it under organic methods.

The US plant patent for Ambrosia (USPP10789) was filed in 1997 and has since expired.

Flavor profile

Ambrosia apples are known for their excellent sweet flavor, ripe juiciness, and fine-but-firm texture. They are often described as having a unique, honey-like taste.

Here are some tasting notes for Ambrosias:

• Skin is thin, glossy, and pinky-red in color with faint creamy-yellow stripes
• Flesh is firm, dense, fine, and crisp in texture
• Flavor is sweet with only a hint of balancing tartness
• Overall impression is very aromatic and juicy, with notes of pear and honey

“You can already smell the banana as you raise the uncut apple to your mouth. Once you break into the flesh, banana and pear esters surround you. The apple is mildly sweet, passingly tart, and tropical, like one of those modern fusion juices. Very refreshing, not overwhelming, but subtly sublime.”

Apples Of Uncommon Character: 123 Heirlooms, Modern Classics, & Little-Known Wonders, by Rowan Jacobsen

Growing regions

Ambrosia apples are grown in British Columbia and Washington State above all, with orchards in other regions too. To ripen well, they need a growing climate with warm fall days and crisp, cold nights. The daily temperature swings in autumn help the apples develop their characteristic red color.

Here are some areas where Ambrosias are grown:

• British Columbia
• Ontario
• Nova Scotia
• Washington
• Chile
• New Zealand
• Australia

Ambrosia apple trees are now easier to find for home orchards through garden centers and online nurseries.

Nature Hills sells ‘Ambrosia’ apple trees.

The Ambrosia harvest season

Harvest season for ripe Ambrosias runs from late September to early October, making it a mid-to-late season variety. USA-grown apples from more southern growing areas may be available in mid-September, while Canadian apples often stay longer in autumn to ripen on the tree.

Ambrosia apples start to develop their characteristic red color about two weeks before the harvest. Orchardists test the ripening apples each day to observe the key, telltale process of starch converting to sugar.

The harvest must be well timed, with the fruit picked at the peak of its flavor. Ambrosia apples tend to ripen all at once, meaning that a large orchard will require a large crew to pick them all. A well-timed harvest leads to apples that are sweeter and store on the shelf for much longer.

Ambrosia apples are in season from late September through December. Well-stored whole apples can be kept through winter in cold storage, and can last until late spring. Ambrosia is among the best apple varieties for long-term storage.

Tips for buying Ambrosia apples

The best time of year to buy Ambrosia apples is in late fall or early winter, following harvest. Major grocery chains now carry this variety. Look for whole apples without bruising or other damage, and store them in the crisper drawer of your fridge.

These apples store well in controlled-atmosphere commercial settings and can be purchased fresh throughout winter and into the springtime. In spring and summer, Ambrosia Apples from New Zealand and Australia are available in North America.

A single apple is medium to large, weighing about 7 to 8 oz (200 to 225 g), so two apples weigh a little under a pound. Ambrosia often costs a bit more than common sweet varieties such as Gala, and prices vary by region and season.

What to make with Ambrosia apples

Ambrosia apples are versatile in the kitchen. They are great for slicing on a savory cheese board or baking into a sweet crumble. Almost any apple recipe can be made with Ambrosias (and you might be able to cut back on any added refined sugar!).

One tip from the growers is not to use lemon juice to prevent them from browning. Ambrosia apples resist browning and can sit out for hours before they start to turn brown. There’s also no need to peel them in most cases, as the thin skin adds to the crispy crunch of the fresh apple experience.

Baking with Ambrosia apples

Ambrosia apples are excellent for baking (including apple pie). Their sweet flavor and dense texture are well-suited to oven-cooked dishes. The natural sugars in Ambrosias may allow you to reduce the amount of added refined sugar in a given recipe:

“We’ve tested a lot of recipes using Ambrosia apples. And, we’ve discovered that when converting a dessert recipe that calls for sugar with apples, like a tart or apple butter, for example, you can use significantly less sugar when working with Ambrosia apples. It’s often as much as half what the original recipe calls for.”

6 Mistakes People Make With Ambrosia Apples, AmbrosiaApples.ca

Ambrosia Apple recipes

Here are some Ambrosia apple recipes to try:

• Ambrosia Apple Crisp with Dolce de Leche
• Brie, Apple, and Honey Crostini
• Rustic French Apple Tart
• Ambrosia Apple Ice Pops
• Avocado, Apple, and Chicken Salad

Substitutes for Ambrosia apples

Both Honeycrisp and Pink Lady Apples are excellent fresh substitutes for Ambrosia apples in recipes. The variety is also noted to be similar to Jonagold and Envy (and Envy is also slow to brown). Hold an apple tasting to compare them side by side.

FAQs about Ambrosia apples