Australia grows some of the best apples in the world. From the tart crunch of a Granny Smith to the sweet blush of a Pink Lady, different types of apples bring their own personality to the table. But have you ever wondered what actually makes each variety taste so different, or why some apples suit snacking while others are better in a pie?
At Upple, we think about this stuff a lot. As a third-generation apple-growing family from Queensland’s Granite Belt, we’ve spent decades getting to know our orchards inside and out. And when it came time to create a drink that captures the full character of each apple variety, we wanted to make sure nothing got lost along the way.
Here’s a closer look at two of Australia’s most loved apple varieties, and what makes the Upple version of each one a little bit special.
Pink Lady: The Sweet One With a Tart Finish
If you’ve ever bitten into a Pink Lady apple, you’ll know it’s hard to forget. That balance of sweetness and tartness is what’s made it one of the most popular apple varieties in Australia, and across the world. But there’s more going on beneath that rosy skin than just great flavour.
Pink Lady apples are naturally rich in flavonoids, which are powerful antioxidants that may help support heart health. They also contain a solid dose of vitamins, including Vitamin A, Vitamin E, and B1. And because much of the good stuff sits in or just beneath the peel, how you consume a Pink Lady really matters.
Here’s where Upple does things differently. Traditional apple juice strips away the peel and pulp during processing, which means a lot of those nutrients get left behind. Our Upple Pink Lady drink is made from 99.9% whole, cored apples that are crushed rather than juiced. That means the peel, pulp, and fibre all stay in the bottle. You get the same sweet-tart flavour Pink Lady is known for, but in a smooth, drinkable form that holds onto the nutrition of the whole fruit.
Fun fact: the Pink Lady apple is actually an Australian original. It was developed in 1973 by researcher John Cripps, who crossed a Lady Williams with a Golden Delicious. So when you’re sipping an Upple Pink Lady, you’re enjoying a true Aussie icon.
Granny Smith: The Crisp, Green Classic
On the other side of the flavour spectrum sits the Granny Smith. Bright green, firm, and unmistakably tart, this is the apple that people tend to either love straight away or grow into over time. It’s a firm favourite in kitchens across Australia for cooking, baking, and pairing with cheese.
From a nutrition standpoint, Granny Smith apples stand out for their high pectin content. Pectin is a type of fibre found mainly in the peel, and it plays a role in supporting gut health and digestion. Granny Smiths also tend to be lower in sugar than many red apple varieties, making them a solid pick for anyone watching their sugar intake. They’re packed with polyphenols too, which are plant-based compounds that may help with blood sugar regulation.
Just like with the Pink Lady, our Upple Granny Smith drink keeps the whole apple intact. Because we crush the fruit rather than pressing it into juice, all that pectin and fibre stays right where it belongs. The result is a refreshingly tart drink with a smooth texture that genuinely tastes like biting into a fresh Granny Smith, just in liquid form.
And here’s a bit of apple history for you: the Granny Smith is another Australian gem. It was discovered in 1868 as a chance seedling by Maria Ann Smith in Sydney. So when it comes to Australian apple varieties, this one’s a real pioneer.
So, Green Apple or Red Apple?
People often ask whether green or red apples are better. The honest answer? It depends on what you are after. If you prefer something lower in sugar with plenty of gut-friendly fibre, Granny Smith is your go-to. If you want a sweeter apple loaded with antioxidants and flavonoids, Pink Lady is a great choice.
Both apple varieties are packed with good things your body can use, and neither one is a wrong answer. At Upple, we think the best approach is to enjoy both and let your taste buds decide on the day.
Why the Whole Apple Matters
Most fruit drinks on the shelf use a juicing process that separates the liquid from the fruit’s fibre, skin, and pulp. With Upple, we take a different approach. Every bottle starts with whole, cored apples from our family orchard in Stanthorpe, Queensland. We crush them so the peel, pulp, and juice all stay together. No added sugar, no preservatives, no artificial flavours. Just whole apples, crushed and bottled.
We also use apples that might not meet the cosmetic standards of supermarkets. Think a few bumps or odd shapes. Perfectly good fruit that would otherwise go to waste gets a second life as a delicious drink, which means every bottle of Upple helps reduce food waste on our farm.
A Drink for Everyone
One of the things we’re proudest of is how many different people enjoy Upple. Because the texture is smooth and easy to drink, it’s a great option for anyone who finds certain food textures difficult, including children who are fussy with fruit, older Australians, and people living with a disability. We partner with organisations like Able Foods to make sure our drinks are accessible to people who need texture-modified nutrition without sacrificing flavour or quality.
Whether you’re packing a school lunchbox, grabbing something quick between meetings, or looking for a nutritious drink that’s easy to consume, Upple fits the bill. It’s a whole apple in a bottle, made by a family that’s been growing apples for over 70 years. And we reckon that makes it something worth sharing.