Texture – Firmness
Crisp but not too hard.

Internal Character

Very sweet and aromatic.

Fresh eating, juicing and salads

Facts of Interest
Ambrosia originates from western Canada and as with most modern varieties, production and quality are closely-controlled by the brand owners- PICO (Okanagan Plant Improvement Company) in western Canada. New plantings are also being established in Washington State in the USA, and in the Piedmont region of Italy. Although Canada is usually considered as a cold-climate growing region, the Similkameen and Okanagan valleys of southern British Columbia are semi-arid and apples are grown alongside grape vines and other warm-climate crops. The Ambrosia is no ordinary apple. Aptly named after the mythical “food of the gods”, this stunning apple, born from a chance seedling, is a delight for all the senses. Then you first set eyes on the Ambrosia apple, you will be drawn to its glossy, bi-coloured good looks. It has an attractive conical shape and smooth, flawless skin with a bright, almost fluorescent pink blush over a creamy yellow background. As you draw closer, you will become aware of its distinct perfumed aroma. The Ambrosia apple is slow to oxidize, which means that when it is cut or sliced it remains fresh and white for many hours – making it perfect for salads and fruit plates. Ambrosias also retain their shape when cooked, so are excellent for creating professional looking pies and flans. If you are looking for sweetness from your apple, then the Ambrosia is difficult to beat. In fact, because of their intense natural sweetness, Ambrosias require less sugar when cooked than most other varieties of apple. For a fresh fruit snack at work or school. Ambrosia is a low-acid apple, which makes it easier for kids and older people to digest.