Lady Apple Lady Apples are the oldest variety known, first cultivated by the Romans. The French loved them and thought they were a royal apple; early American colonists thought of them as a symbol of wealth. Lady Apples are not available everywhere, but where they are, they make their appearance just before Thanksgiving and stay until Christmas. Very small, with bright red and yellow coloring, they are a cheerful holiday fruit that's fun to eat (two bites is all it takes). Don't peel Lady Apples because the peel adds to the winey, semisweet taste of the flesh. You can cook them with lamb, pork, or ham, use them as a garnish, or add them to roasted vegetables such as potatoes. My mother used to drop them into our Christmas stockings and use them as ornaments on the tree. They also look especially pretty on a wreath. Left out, they dry nicely; refrigerated, they last up to four weeks.