This comes directly from the Wisconsin Apple Grower Association Cookbook.

For most people, eating a Gala apple is a sensory extravaganza. The skin has a visible iridescent red blush over a creamy yellow background, giving it an enticing look. Inside, the firm flesh is cream-colored and dense, with a deeply sweet and intensely aromatic flavor.

It is a sweet and delicate dessert apple that should be served with foods that are not overpowering. Bring Gala apples to room temperature to experience the flavor to its fullest potential.

Originating in New Zealand in 1934, Gala apples were introduced to the US in 1981. Its parentage is from Kidd’s Orange Red, which was a cross of the old English favorite, Cox’s Orange Pippin, and Red Delicious. The Gala ripens in late September and its available in Wisconsin until mid-October, making it one of the first apples on the market. It is best served fresh, as cooking destroys some of its most delightful qualities.

Gala apples store very well and can also be used in sauce and for baking. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.