A Short but Sweet Season for Canada’s New SweeTango Apples

If an apple a day keeps the doctor away, the mouthwatering taste of SweeTango apples will have clinics empty for weeks—or while supplies last anyway.

The premium apple is a trademark variety developed by the University of Minnesota apple breeding program. A natural cross between the Honeycrisp and Zestar! varieties, SweeTango’s offer a satisfying crunch and tangy blast of juice. According to their flavour profile, the apples are “crisp and sweet, with a lively touch of citrus, honey and spice.”

With great success, SUnknownweeTango apples were introduced to Canada’s Atlantic provinces a few years ago. As of October 1, they are available for the first time at grocery stores and markets throughout the country. Ontario retailers selling the fresh apples this fall include Loblaw, Real Canadian Superstore and Sobeys.

The Canadian SweeTango crop is grown exclusively in Nova Scotia and Quebec by specially licensed orchards. This year the crop will total around 28,000 bushels or 1,120,000 lbs and is expected to sell out in just six weeks.

“We’re really excited about the SweeTango hyper-season this year because as a relatively new variety, this is the first time Canadians across the country will be able to find them,” comments Franco DiLiberatore, VP of Sales & Marketing of Scotian Gold Cooperative in Nova Scotia. “That said, supplies will still be very limited so we hope that people enjoy them while they can.”

Although a treat eaten fresh, the SweeTango is scrumptious paired with aged gouda and spicy Shiraz, or young Pecorino Toscana and chilled Prosecco.

If you are an apple-lover make sure to sink your teeth into a SweeTango now before they are gone!

For more information, visit the SweeTango website or follow them on Facebook and Twitter for updates.

Try out this delicious recipe with SweeTango apples!

SweeTango Apple and Smoked Trout Salad


The perfect light meal or first course, watercress lends a fresh, peppery bed for smoky trout, SweeTango apples and crunchy walnuts.  Serve with crusty Italian bread to mop up the sweet-tart dressing.



2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) maple syrup or honey
1 tbsp (15 mL) minced shallots
1 tsp (5 mL) fresh chopped thyme (optional)
1/2 tsp (2.5 mL) each salt and pepper
1/2 cup (125 mL) olive oil


2 bunches watercress
8 oz (250 g) smoked trout
2 SweeTango Apples, cored and sliced
1 cup (250 mL) toasted walnut pieces


Make dressing:  In container or bottle with lid, combine vinegar, syrup, shallots, thyme (if included), salt, pepper and olive oil.  Cover with lid and shake well to combine.

Assemble salad:  Fill sink or large basin with cold water. Wash watercress well to remove grit and dry on towel or in salad spinner. Arrange over 4 plates. Crumble smoked trout over top and top with apples and walnuts. Drizzle with dressing just before serving.

Makes 4 servings

Source: sweetango.com

Photos courtesy of David Bagosy