Pink lady apples are grown under very specific conditions, using a very specific process. The characteristics of a pink lady apple are dependent on specific factors like the amount space between the trees in the orchards, the thinning of branches to allow for maximum sunshine, and the numbers of days the apples remain on the trees. Pink lady apples are left on the trees for 200 days, to capture just the right amount of sunshine.

Pink lady apples are elongated and have an asymmetrical shape. The skin is a vivid green covered in a pinkish blush which becomes a deeper shade of red where the apple was exposed to more sun. Pink lady apples have a crunchy texture and a tart taste with a sweet finish. The white flesh is juicy and crisp, and offers a “fizz-like” burst of flavor.

Serving Ideas

Ideal for fresh, out-of-hand eating, pink lady apples also make great dessert apples. The crisp apples retain their shape when baked in pies, tarts, and pancakes or poached in wine paired with cinnamon, nutmeg or vanilla. The flesh of the pink lady apples is slow to oxidize when cut, making it good for cheese boards, sandwiches and salads. The sweet-tart apples lend additional flavor and sugar to applesauce and purees.

Geography/History

Pink lady apples were developed by a man named John Cripps of Western Australia’s Department of Agriculture. They are the result of a cross between Lady Williams and Golden Delicious apples. The variety can only be sold as ‘pink lady’ if the apple possesses the proper color intensity and has the right sugar vs. acid content. More than half of the season’s crop does not meet those standards and is sold instead as “Cripps Pink.” pink lady apples are grown in 15 different countries where the climate is ideal. They are considered to be Australia’s number one apple.

Seasons/Availability

Pink lady™ apples are available in the late fall through the spring months.