An Apple-Lover’s Apple: The Lady Alice

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Jan 28, 2013
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(Image credit: Apartment Therapy)
apple harvest tour last fall. I loved its crisp texture and delicate floral flavor back then, and the growers promised me that these apples would be even better after some time mellowing out in cold storage. Lady Alice is now in stores, and I can happily say that they were right.
(Image credit: Apartment Therapy)

First, let’s just take a moment to appreciate what a fine looking apple this is. It’s perfectly spherical and plump with dark pink skin and yellow freckles. Inside, the flesh is creamy white and very dense. I love that the skin is snappy without any of the chewiness that you get in some varieties.

That floral flavors seems even more pronounced now than it did three months ago, and I’ll swear up and down that a hint of almond sneaks in there. The apple also has a refreshing smack of tartness, which works well to bolster the sweet. 

Rainier Fruit Company, who grows and distributes this apple, classifies it as an all-purpose apple. It can be eaten on its own, but it also holds up well to baking. It doesn’t brown as quickly as other fruits, so it’s a good choice for fruit salads or other raw preparations. 

I’ve been eating Lady Alice apples with my morning yogurt and then again in my lunch salads. Rest assured, I’ll be munching on these apples until they’re gone.

Keep your eye out for Lady Alice apples in the next couple of weeks. Rainier Fruit is distributing it to grocery stores nationally and it should be available through the end of March.

Anyone else had a chance to try this apple yet?

Related: Steel-Cut Oates with Maple-Roasted Apples and Cheddar

(Images: Emma Christensen)

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