The Gala apple is an apple cultivar developed in New Zealand in the 1930s by horticulturist J.H. Kidd, who crossed Kidd's Orange Red with Golden Delicious. It has thin, red-striped yellow skin, dense, crisp flesh, and a mild, honeyed sweetness with low acidity, making it one of the sweeter common eating apples compared to tarter varieties like Granny Smith. Its sweetness and firm flesh work well raw in salads, in pies and other baked goods, and in savory pairings with cheese, pork, or chicken; because it's milder and less tart than dedicated baking apples such as Granny Smith, it can make a flatter-tasting pie unless combined with a tarter variety.