Ambrosia apples are named after the 'food of the gods' because of their distinct honeyed sweetness and low
acidity. They have a cream-yellow background with a pink blush. Their flesh is slow to brown, making them
perfect for salads and cheese platters.
Ambrosia was discovered as a chance seedling in a vineyard in British
Columbia,
Canada, in the early 1990s. Its name means 'food of the gods' in Greek mythology.
Appearance
It is a bi-colored apple with a creamy yellow background and a distinct
pink
blush. The skin is thin and smooth.
Flavor Profile
Ambrosia is a low-acid apple, making it distinctly sweet with honey and
floral notes. It lacks the tartness of other varieties.
Texture
The flesh is fine-grained, crisp, and juicy. Uniquely, it is very slow to
brown (oxidize) after being cut. This makes it perfect for salads and cheese platters.
Best Uses
Best eaten fresh or in fruit salads where its slow-browning characteristic
shines.