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Home » Fruit » Hard Fruit » Apples » Fresh-Eating Apples » Lady Williams Apples

Lady Williams Apples

Lady Williams Apples have dark red skin and crisp, firm white flesh.

Their flavour is sharp at first, but improves in storage.

The fruit ripens late, around mid-June (in Australia.) It does not develop well in cool autumns. It is perhaps best suited to the mild winters and long season of Western Australia.

Cooking Tips

For fresh-eating.

Storage Hints

Stores well.

History Notes

Lady Williams Apples originated with a chance seedling found in Western Australia about 1949. The seedling was perhaps a cross between Granny Smith and Rockewood apples.

Introduced commercially in 1968.

This page first published: Oct 7, 2006 · Updated: Jun 17, 2018.

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Tagged With: Australian Apples, Australian Food

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