Our apple varieties

Zonga (Alkmene x Delcorf) is a late-summer apple. It is harvested at the same time as Discovery, in late August. The variety is triploid, meaning Zonga is neither self-pollinating nor capable of pollinating other apple varieties; therefore, a diploid variety is required as a pollinator to ensure fruit production.

Zonga develops an attractive orange-red blush over a yellow background. It has a fresh flavor with a delicate balance of mild acidity and sweetness. The flesh is firm yet easy to bite into, which enhances its fresh taste.

Apples are best stored at +2–4°C (in the refrigerator) to maintain their firmness and flavor.

Eva is originally a Swedish variety (from Balsgård). It is a cross between James Grieve and Cortland. In Finland, the fruit ripens in mid-September.

Great care must be taken when picking and handling Eva apples, as the fruit bruises easily; the skin is thin, and the flesh - while crisp - is relatively soft compared to many other varieties. The apple is extremely juicy and has a mild, sweet flavor. Its color ranges from deep reddish-purple to light red, set against a green background.

These apples are best stored at temperatures between +2 and +4°C to maintain their firmness, as they soften relatively quickly at room temperature.

Sunrise is an early autumn apple, harvested in early September. Originally developed in Canada in the 1970s, the variety is a cross between Golden Delicious and McIntosh, along with a third so-called "numbered variety" (an unnamed experimental cultivar). It was introduced for commercial cultivation in the 1990s.

The apple is round or slightly oval in shape, featuring red-to-orange striping against a yellow background. It is very sweet with a mild flavor (reminiscent of both Golden and McIntosh). The flesh is very crisp and juicy, ranging in color from white to golden.

Apples are best stored in the refrigerator (+2–4°C) and should be handled with care.

Santana ripens in late September or early October. The variety develops a red or dark red blush. Immediately after harvest, the ground color may be slightly greenish, but it turns yellow as the fruit ripens.

The flesh is firm and crisp. Early in the season, the variety is more tart, but the flavor becomes sweeter as it ripens. Despite this, it retains a fresh, aromatic flavor, and the flesh remains firm.

The fruits should ideally be stored in the refrigerator at +2–4°C, although the flavor is more pronounced if the apple has been kept at room temperature for a few hours.

Zari ripens in early September. The moment you bite into a Zari apple, you notice how crisp and juicy the flesh is. The variety is also very sweet, with a sugar content (Brix) often ranging between 15% and 16%.

When ripening, its base color shifts from light green to golden yellow, and the side exposed to the sun develops a red - sometimes pink - overcolor. Due to the variety's thin skin, Zari requires extra careful handling, as the skin is susceptible to bruising. However, this makes Zari an excellent variety for eating fresh and contributes to the crisp eating experience.

The fruit is best stored in the refrigerator at +2 to +4°C.

Rubinola is a true autumn/winter apple that has become a real favorite.

When picked at the right time, Rubinola has a fine balance between sweetness and acidity.

The apple has a citrus-like aroma and firm flesh. The sun-exposed side of the fruit is red/orange or red-orange streaked with a golden-yellow background.

Domestic apples soften quickly at room temperature. Therefore, the fruit is best stored at home in the refrigerator at +2–4 degrees. However, the apple’s flavor comes out best if the fruit has been at room temperature for a few hours before eating.

Rubin is originally a Czech variety. Other well-known varieties derived from Rubin include Rubinola and Topaz.

The apple has a mild flavor and is very juicy. The yellowish-white flesh is crisp, with a high sugar content, which makes the apple excellent for eating fresh. The variety reaches picking maturity in mid-September, when the fruit develops a beautiful red to red-streaked sun side with a yellow background.

Apples soften quickly at room temperature. Apples should therefore be kept in the refrigerator (+2-4 °C) or alternatively on the balcony - as long as the outdoor temperature is cool - but not at risk of dropping below freezing.

Wilton’s Star (Red Jonaprince Select) turns red to dark red when ripe. The apple has white to golden-yellow flesh that is relatively firm.

The flavor is aromatic with a fine balance of sweetness and just the right acidity. The taste is at its best after a day at room temperature and has a character that is slightly reminiscent of pear. Wilton’s Star is a true dessert apple that can be eaten fresh, used in salads, pies, or other baked goods.

Wilton’s Star is one of our best-keeping varieties and can even be stored until August under proper storage conditions. Apples are best stored in the refrigerator at +2/4 °C.

The variety is a cross between “Kidd’s Orange Red” and “Golden Delicious”. It was originally bred in New Zealand in the 1930s.

The apple has a relatively high sugar content, sometimes exceeding 15% brix, and the flesh has a pleasant bite. The acidity level in Gala is relatively low, which makes the taste very mild, as the sweetness becomes more pronounced.

The skin is dark red, and just beneath it the flesh is often tinged with red. Closer to the core, the flesh takes on a light yellow character.

Domestic apples soften quickly at room temperature. Therefore, the fruit is best stored at home in the refrigerator at +2–4 degrees.