Envy® Apple

Origin & history

Envy is the consumer brand for the apple cultivar Scilate, bred in New Zealand by HortResearch (now Plant & Food Research) from a cross of Royal Gala × Braeburn. Selection work took place at Havelock North, Hawke’s Bay. Scilate was protected and commercialized under the Envy brand by T&G Global (ENZA). Commercial volumes began in the late 2000s, with licensed orchards now in New Zealand, the United States (especially Washington), Chile, and parts of Europe, providing near year‑round supply.

Appearance

Medium to large, round‑conic fruit with deep red skin over yellow‑green and pale lenticels. Cream‑colored, fine‑grained flesh; naturally very firm.

Flavor & texture

Very crisp and juicy with a sweet, low‑acid profile and a clean, aromatic finish. Slices brown more slowly than many apples, which helps in salads and snack packs.

Best uses

Fresh eating
Salads and lunchboxes
Cheese/charcuterie boards
Gentle baking (crisps, galettes, muffins); for tarter pies, blend with Granny Smith or Pink Lady

Season & availability

Northern Hemisphere harvest is typically late September to October (Washington and similar climates). With Southern Hemisphere supply (New Zealand/Chile) and strong storability, Envy is available most of the year.

Storage & handling

Refrigerate at 32–36°F (0–2°C). Quality and crunch hold for weeks to months; controlled‑atmosphere storage extends shelf life further. Choose heavy, firm fruit with uniform red color; avoid bruising and prolonged room‑temperature storage.

Nutrition (per 100 g, with skin)

Approximately 52 kcal; about 14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium—typical of dessert apples.

Quick facts

Brand: Envy; cultivar: Scilate
Parents: Royal Gala × Braeburn (New Zealand)
Style: very crisp, sweet, low‑acid; slow‑browning slices
Best for: snacking, salads, gentle baking
Harvest: late Sept–Oct (Northern Hemisphere)
Storage: excellent keeper in cold/controlled‑atmosphere storage