Ambrosia Apple

Short intro (for readers): A modern Canadian dessert apple that’s crisp, juicy, and naturally sweet with very low acidity—built for snacking and beautiful in salads because it browns slowly.

SEO title: Ambrosia Apple: Taste, Uses, Season, Storage, and Nutrition
Meta description (120–155 chars): Discover the Ambrosia apple—sweet, low‑acid, crisp, slow‑browning. Learn origin, flavor, best uses, season, storage, and nutrition.

Overview

  • Style: Sweet, low‑acid, crisp
  • Best for: Fresh eating, salads, gentle baking, slaws & cheese boards
  • Harvest (N. Hemisphere): Mid‑season (Sept–Oct)
  • Storage: Excellent under cold/controlled‑atmosphere; handle carefully to avoid internal browning

Origin & History

Ambrosia was discovered as a chance seedling in the early 1990s on the Mennell family’s orchard in Cawston, Similkameen Valley, British Columbia, Canada. Surrounded by plantings that included Red Delicious, Golden Delicious, and Jonagold, the seedling showed an unusually honeyed flavor and crisp, juicy texture. The Mennells named it Ambrosia (“food of the gods”) and commercialized it under a managed, trademarked program (“club variety”). Patent protections in Canada and the United States have since expired, expanding plantings globally.

Appearance

Medium to large fruit with a glossy pink‑to‑red blush over a yellow background. The flesh is cream‑colored and fine‑grained. Ambrosia is visually striking in fruit bowls and retail displays thanks to its bright bi‑color finish and uniform shape.

Flavor & Texture

Ambrosia is distinctly sweet with very low acidity, often described as honeyed with subtle floral or pear‑like notes. The bite is crisp and juicy without being hard; the flesh holds its color longer than many apples once cut, so it’s a go‑to for salads and snack boards.

Best Uses

  • Fresh eating: The natural sweetness and low acid make it a crowd‑pleaser.
  • Salads & slaws: Slow browning keeps slices looking fresh; great with lemon‑vinaigrette dressings.
  • Cheese boards: Pairs well with aged cheddar, gouda, brie, or blue; also nice with prosciutto or speck.
  • Baking (gentle): Works in crisps, muffins, and mixed‑apple pies. For more tang, blend with a tarter apple (e.g., Granny Smith) to balance sweetness.
  • Savory: Adds sweetness and crunch to grain bowls and pork or roast‑chicken pan sauces.

Season & Availability

In its home region of British Columbia—and similar temperate regions—Ambrosia is harvested mid‑September to October. Thanks to controlled‑atmosphere storage, you’ll often find good‑quality fruit well into winter.

Storage & Handling

  • At home: Refrigerate in the crisper drawer; keep apples away from strong‑smelling foods. For best eating quality, enjoy within 2–4 weeks.
  • Quality tips: Choose fruit that feels heavy for its size with smooth, unbroken skin and a lively blush. Avoid fruit with soft spots or a greasy feel.
  • Grower note (context): Ambrosia produces relatively little ethylene at harvest, so maturity is judged by color and starch rather than aroma. Late harvests or storage stress can raise the risk of internal browning—careful timing and storage conditions help preserve texture and flavor.

Nutrition (per 100 g, apple with skin)

~52 kcal • ~14 g carbohydrate • ~2–3 g dietary fiber • ~4–5 mg vitamin C • ~100 mg potassium. Like most dessert apples, Ambrosia’s sweetness reflects low acidity rather than unusually high sugar.

Buying & Pairing Tips

  • Buy: Firm, heavy fruit with a bright blush and creamy background (not fully yellow).
  • Pair with: Cheddar, gouda, brie, blue cheese; almonds, walnuts, pecans; citrusy dressings; cinnamon, cardamom; honey or maple.

Fun Fact

Ambrosia became one of the most planted apples in British Columbia within two decades of its discovery—a rare rise for a chance seedling in the modern era of planned cross‑breeding.

Quick Facts

  • Origin: Cawston, Similkameen Valley, British Columbia, Canada (1990s)
  • Likely parentage: Red Delicious × Golden Delicious (unconfirmed)
  • Flavor: Sweet, honeyed, low‑acid
  • Texture: Crisp, juicy, slow‑browning flesh
  • Best for: Snacking, salads, gentle baking
  • Harvest: Mid‑season (Sept–Oct)
  • Storage: Good shelf life when properly handled

 

Scroll to Top