Quite possibly the sweetest apples you'll ever taste.^™

Biting into your first KIKU^® apple is an experience not soon forgotten. Super sweet in flavor, juicy and crisp, KIKU^® apples are one of Mother Nature’s finest creations. KIKU^® apples are ruby-red in color, with a striking striped appearance.

Flavor Profile: Sweet

Availability: October – March

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Usage Rankings

Snacking

Salads

Pies

Baking

Sauce

PLU & UPC

UPC and PLU Codes

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Sell Sheet

KIKU Sell Sheet

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Featured Recipes

Apple Cheddar Casserole

Air Fryer SweeTango® Apple Pies

More Varieties

Rave^®

Outrageously juicy with a refreshing and snappy zing.

Beautiful bright red skin that nearly covers a yellow background with a crisp and fine white flesh that is extremely juicy.

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SweeTango^®

Free the Crunch.

Crisp and sweet, with a lively touch of citrus, honey, and spice.

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Kanzi^®

Not just any apple – an apple of quality.

A natural cross of Gala and Braeburn that gives it an attractive, shiny red appearance and a refined flavour.

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KIKU^®

Quite possibly the sweetest apples you'll ever taste.^™

Super sweet in flavor, juicy and crisp, KIKU® apples are one of Mother Nature’s finest creations.

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EverCrisp^®

Sweet, juicy and firm. EverCrisp^® is ever crave-able.

Crispy, sweet apple that is satisfying and refreshing from the first crunch to the last.

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SnapDragon^™

Monster Crunch.

Spicy-sweet. SnapDragon™, developed by Cornell University in Ithaca, NY, is grown by New York farmers. It’s ideal as a snacking apple or sliced in salads, and pairs beautifully with light cheeses, peanut butter and so much more. Get ready to send your taste buds on an epic quest.

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RubyFrost^®

Pretty. Delicious.

these aren't your granny’s apples… But if you like Granny Smith apples, you’ll love the perfect balance of sweet and tart — deep and rich with a hearty crunch and ideal, crisp texture. Developed at Cornell University, RubyFrost® is one of the few variety apples available fresh in the winter months, as well as a superb baking apple thanks to its plump, luscious size.

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