The Fruit I Wait for All Year Long Is Finally In Season (Find Them at Trader Joe’s)

I mark the passing seasons with fruit. When colorful local berries appear at the market, I know that summer will shortly follow. Stone fruit means summer is in full swing, while persimmons and pomegranates mean fall is at hand. 

And while I love every fruit I’ve ever met, apples might be my favorite. Their arrival means summer is winding down and we’re heading into fall, my favorite season. We go from a couple of mealy-looking apples at the market most of the year to a dozen or more varieties on offer. I love the colors, the sizes, the range of flavors.

The one apple variety I watch for every year with great anticipation is Lucy. They’re the perfect size, crisp, juicy, and the ideal mix of sweet and tart. They’re also hiding a beautiful secret—a rosy pink interior.

Why I Love Lucy Apples

Lucy apples come in a couple of varieties: Lucy Rose and Lucy Glo. They’re grown in Washington and have a limited growing season, so you won’t see them in stores all year long. The apples are typically harvested in October, so start looking for them every year in late September through the month of October. 

Because Lucy apples aren’t widely grown, their availability is limited. I find them in my local Trader Joe’s and Sprout’s when they’re in season, and they pop up in other grocery stores across the country. Keep an eye out—they’re typically sold by the bag—and if you see them, snatch them up. They won’t be around for long.

To me, Lucy apples are the perfect apples. I’m especially partial to Lucy Glo, but I love them both. Lucy Rose has lovely speckled red skin and a reddish interior, with a sweet, almost berry-like flavor. It’s crunchy with a satisfying snap and juiciness. Lucy Glo is either a yellow color or a gradient of yellow to orange. With a pink interior, these crisp apples are a bit tarter, making them refreshing. I could easily eat three in one sitting.

I eat Lucy apples out of hand since they’re a little too good for baking. They’re lovely (visually and taste-wise) on a cheese board or in a simple salad. My friends have ooo’ed and ahhh’ed when I’ve served them sliced thanks to their pretty pink flesh. They also keep nicely in the crisper drawer, so you can stretch Lucy season for as long as possible.