Pink Lady® Apples

Pink Lady on treePink Lady® is a trademarked brand of a variety of apple known as Cripps Pink®. This variety was originally bred in 1973 by John Cripps at the Department of Agriculture and Food, Western Australia (DAFWA), by crossing the Australian apple Lady Williams with a Golden Delicious in order to combine the best features of both apples. The vibrantly pink apple was released for commercial production in Australia in 1989, and made its way to the U.S. in the late 1990s.
 
Because it is a trademarked variety, growers must obtain a license before they can grow Cripps Pinks®. The trademark is owned and licensed by DAFWA, which has plant breeders’ rights in more than 70 countries, including the U.S. Pink Lady® brand apples must meet certain quality specifications including sugar content, firmness, blemishes and color. Inspections are regularly performed to ensure both the quality and traceability of the apple from the orchard to the shop.

Cripps Pink® or Pink Lady® apples are the earliest to blossom (late March/early April in the Northern Hemisphere) and some of the last to be harvested. They are typically harvested in early November from Washington State. It is the significant change in temperature between night and day in the autumn that gives the apples their coloring. However, they must also be well exposed. Therefore, the trees must be carefully pruned and their fruit production well managed.
 
Pink Lady® apples are firm and juicy with a bright white flesh that is crisp and crunchy. Because it does not brown easily after being cut, Pink Lady® is a desirable addition to fresh vegetable and fruit salads. When eaten out-of-hand, the first bite tastes pleasantly tart and is followed by a delicious sweetness. Pink Ladies® can be found in most markets right through late spring months.
 
Here are a couple of Pink Lady® recipes to try:
 
Pink Lady® Apple Pork Chops
 
4 boneless pork loin chops
1 sliced onion
1 cup apple juice
2 tsp chopped fresh thyme
2 large Pink Lady® apples
2 tbsp lemon juice
1 tbsp cornstarch
2 tbsp cold water
Pepper to taste
 
1. Place the chops in large heavy based frying pan with the onion, apple juice and thyme. Bring the apple juice to the boil, cover the pan with a lid and simmer gently until cooked – about 15 minutes -turning the pork over half way through.
2. Meanwhile peel the apple, core and cut into ¼-inch circles, tossing in the lemon juice to prevent browning.
3. When the pork is cooked, add the apple slices and simmer for a further 5 minutes. Blend the cornstarch with the water and stir well into the apple juice to thicken the sauce. Simmer for 1-2 minutes or until the apples are just tender (don’t be tempted to use apples other than Pink Lady as they wont keep their shape as well and will spoil the look of the dish).
 
SmoothiePink Lady®, Blueberry, and Banana Smoothie
 
1 Pink Lady® apple
½ cup blueberries
1 small banana
1 lemon
 
1. Peel the apple and the banana and cut both into small pieces
2. Press the lemon and run the juice through a sieve to remove any seeds.
3. Add the apple, banana, blueberries and lemon juice to the blender.
4. Blend well and serve immediately

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