Lady Alice® Apple

Origin & history

Discovered as a chance seedling in 1978 near Gleed, Washington and propagated exclusively by Rainier Fruit. It was trialed for decades before a broader U.S. rollout in the late 2000s/early 2010s. Parentage unknown. Retail availability typically peaks late winter into spring.

Appearance

Medium size, round‑conic. Creamy‑yellow ground that deepens toward orange‑yellow after harvest, with pink‑red striping/blush. Fine lenticels; dense, cream‑colored flesh.

Flavor & texture

Balanced sweet‑tart, aromatic, and very firm/crisp. Slices brown slowly compared with many apples, which helps for salads and snack trays.

Best uses

Fresh eating (crisp, complex flavor)
Salads and lunchboxes (slow browning)
Baking/roasting (holds shape well in pies, crisps, galettes; good alongside pork or squash)
Sauce (cooks to a flavorful, slightly textured purée)

Season & availability

Harvested in fall in Washington. Often marketed February–May in North America, with especially good eating quality around March.

Storage & handling

Refrigerate at 32–36°F (0–2°C); excellent storability—quality can hold for many months in commercial cold/controlled‑atmosphere storage. Choose heavy, firm fruit with clear pink‑red striping and avoid bruises.

Nutrition (per 100 g, with skin)

Approx. 52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium (typical of dessert apples).

Quick facts

Brand: Lady Alice® (Rainier Fruit exclusive)
Origin: Gleed, Washington (1978 discovery)
Parentage: unknown (chance seedling)
Style: crisp, dense; balanced sweet‑tart; slow‑browning slices
Best for: snacking, salads, baking/roasting, sauce
Retail window: often Feb–May (peak around March)
Storage: strong keeper in cold/CA storage