The most widely produced apple in the US, Gala apples are sweet, crisp and perfect for making applesauce or cider. Get all the details on this popular apple variety now!
Originally from New Zealand, the Gala apple is a cross between Golden Delicious and Kidd’s Orange Red apples.
Gala apples have a mild, sweet flavor and a yellow-orange skin that usually covered or striped with red.
While they’re typically harvested in the fall, Gala apples are often available year-round.
A medium-sized Gala apple provides approximately:
They’re also a good source of vitamin C, providing 20% of the daily value. Other vitamins and minerals found in Gala apples include potassium, vitamin A, calcium, and iron.
Look for apples with vibrant skin and that are free of bruises. When picked up, they should feel heavy for their size.
As with all apples, Gala apples can last for a few days on the counter at room temperature and up to a month in the crisper drawer of your fridge.
Just make sure not to stack them to avoid bruising.
Due to their thin skins, Gala apples are best eaten raw, cooked down into applesauce, or pressed into apple cider.
Because they’re on the sweeter side, when cooking with Gala apples, it’s best to combine them with a more tart variety, like a Granny Smith apple.
While you can use them in pies or cobblers, they can have a slight grainy texture when baked.
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