Lady Alice (apple)

Lady Alice (apple)

Lady Alice is a cultivar of apple that was developed in the 1970s by the Washington State University Tree Fruit Research Center. It is named after Alice Zirkle, the wife of the center's director at the time. Lady Alice apples are known for their distinctive flavor and crisp texture, making them a popular choice among apple enthusiasts.

History

Lady Alice apples were first introduced to the market in the late 1990s. The apple was created through a crossbreeding program at the Washington State University Tree Fruit Research Center, with the goal of developing a new apple variety that combined desirable traits from different apple cultivars.

Characteristics

Lady Alice apples have a unique appearance, with a bright red skin that is often speckled with yellow or green patches. The flesh of the apple is creamy white and has a firm, crisp texture. The flavor of Lady Alice apples is sweet and slightly tart, with hints of honey and citrus.

Culinary Uses

Lady Alice apples are versatile and can be enjoyed in a variety of culinary applications. They are often eaten fresh, as their crisp texture and sweet-tart flavor make them a delicious snack. Lady Alice apples also hold up well when cooked, making them a great choice for baking, sautéing, or adding to salads.

Availability

Lady Alice apples are primarily grown in the United States, particularly in the state of Washington where they were developed. However, they have gained popularity and are now cultivated in other apple-growing regions around the world. The apple is typically available from late fall through early spring, making it a seasonal treat for apple lovers.

Health Benefits

Like other apple varieties, Lady Alice apples are a good source of dietary fiber and vitamin C. They also contain antioxidants, which help protect the body against damage from harmful free radicals. Incorporating Lady Alice apples into a balanced diet can contribute to overall health and well-being.