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In which I discover I love Lucy

chelan lucy glo apple
Chelan’s Lucy Glo apple

While I was out running errands on Saturday afternoon, my wife called and asked me to pick some ice cream for a dinner party. Since I was next door to a Trader Joe’s, this did not create any great problems for me.

An old friend of mine describes Trader Joe’s as a candy store for adults, and that it certainly is. One item I snagged was a 2-pound bag of Lucy Glo apples, which I had never tried before.

The clerk was enthusiastic. “Have you tried these? They’re great. My husband likes them, and he doesn’t even like apples.” She told me that the flavor was a blend of Honeycrisp, Asian pear, and Golden Delicious.

My apple consumption had soared anyway, ever since my wife came home from a book group with a jar of salted caramel sauce presented by the hostess. It certainly goes admirably with Honeycrisp (which is what we had in the house), and it is at least as good with Lucy Glo.

As you perhaps know, Lucy Glo is something of a seasonal item (this season, of course). Produced by Chelan Fresh BB #:342363, it’s distinguished by a pinkish tint to the flesh.

I personally found Lucy Glo to be as a dainty as its name and delicate color suggest.

The Chelan website tells me that Lucy Glo was created by Bill Howell as a cross between the eternally versatile Honeycrisp (known to some as the Moneycrisp for its commercial success) and the Airlie Red Flesh apple.

Eric, of the Eat Like No One Else website, says, “This Christmas we went to California. I used the Chelean [sic] Fresh locator to see where I might find the Lucy Glo apple that I had seen on Instagram. This was the first time I actually found a fruit company with a locator that actually was specific enough to track down what I was looking for. I am hoping Chelean Fresh continues to develop it and adds to it.”

Next step: find Lucy Rose, with even redder flesh on the inside.


Richard Smoley, contributing editor for Blue Book Services, Inc., has more than 40 years of experience in magazine writing and editing, and is the former managing editor of California Farmer magazine. A graduate of Harvard and Oxford universities, he has published 12 books.