Spartan Apple

Origin & history

Developed in Canada at the federal research station in Summerland, British Columbia. Breeding work began in the 1920s; the variety was released in 1936. Long presented as McIntosh × Newtown (Albemarle) Pippin; modern pedigree work indicates McIntosh is the seed parent while the pollen parent is uncertain. Spartan became a popular McIntosh‑type dessert apple in Canada and the Pacific Northwest.

Appearance

Small to medium, round‑conic. Skin is bright to deep red (often with a purplish cast) over green‑yellow ground; fine pale lenticels. Flesh is white, fine‑grained, and juicy.

Flavor & texture

Sweet to sweet‑tart with classic Mac‑like aromatics (vinous/berry). Crisp at harvest, tending to soften with time in storage. Easy‑eating dessert apple; pleasant fragrance.

Best uses

Fresh eating & salads (juicy, aromatic)
Sauce (cooks to a smooth, sweet‑tart purée)
Baking (good flavor but slices soften—blend with a firmer apple such as Braeburn or Granny Smith for structure)
Cider (adds sugar and aroma in dessert‑apple blends)

Season & availability

A mid‑ to late‑season harvest: typically October in Canadian and northern U.S. orchards. Regional retail presence (Canada, Pacific Northwest; some Northeastern markets).

Storage & handling

Moderate keeper. Refrigerate at 32–36°F (0–2°C) and use within 4–8 weeks for best texture and aromatics. Choose firm, heavy fruit with even red color; avoid bruises and warm storage.

Nutrition (per 100 g, with skin)

About 52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium—typical of dessert apples.

Quick facts

Origin: Summerland, British Columbia, Canada (released 1936)
Parentage: McIntosh × (pollen parent uncertain; historically listed as Newtown Pippin)
Style: sweet to sweet‑tart; aromatic; crisp then tender in storage
Best for: snacking, salads, sauce, baking blends, cider
Harvest: October (Northern Hemisphere)
Storage: moderate; best within weeks under refrigeration