Lady Williams Apples
Inventory, lb : 0
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Lady Williams apples are a medium- to large-sized apple with snappy, bright red skin encasing a white, crisp flesh. This apple boasts a complex flavor showcasing an aggressive tartness, cidery tang, and sweet undertones.
Lady Williams apples are available in the winter and spring.
The Lady Williams apple is a member of the Rosaceae family, species Malus domestica. This apple originated as a chance seedling in the yard of Arthur and Maude Williams in Donnybrook, Australia, in the mid-1930s. It is not known precisely what the Lady Williams’ parentage is, although some have ventured a guess of Granny Smith or Jonathan. The Lady Williams apple is most widely known as one of the parent varieties of the Cripps Pink or Pink Lady apple, as well as the Sundowner apple.
Apples contain a host of beneficial nutrients, such as Vitamin C, potassium, boron, and several kinds of fiber, which keep the cardiovascular and digestive systems working. They also contain phytochemicals, an important dietary component to strengthen the immune system.
Lady Williams apples are best eaten fresh. Eat them as snacks or cut up into fresh salads. They can also be baked or cooked down into sauce. The tart, rich flavor pairs particularly well with pork. They keep very well under the proper conditions—three months or more.
Some apples are popular worldwide, while others are eaten primarily only in one country or region. The Lady Williams apple is one of the latter. It is mostly known in the western parts of Australia, although it is a parent to the Cripps Pink/Pink Lady, which is eaten globally.
A random seedling that sprouted on a farm in Australia was allowed to grow and produce what is now known as Lady Williams. Its name comes from neighbors’ nickname for Maude Williams, one of the original growers. The Lady Williams originated in Western Australia, so these apples grow best in warmer climates rather than colder ones, where they do not have time to ripen.