Pink Lady® Apple

Pink Lady® Apple

Short intro (for readers): A late‑season Australian‑bred apple that delivers a high‑crunch, sweet‑tart bite and keeps remarkably well. Only fruit that meets strict color, sweetness, and firmness specs is sold under the Pink Lady® brand.

SEO title: Pink Lady® Apple: Taste, Uses, Season, Storage, and Nutrition
Meta description (120–155 chars): Pink Lady apples are crisp, sweet‑tart, and long‑keeping. Get verified origin, best uses, harvest season, storage, and nutrition.

Overview

  • Brand: Pink Lady® (apples that meet defined color, sweetness, and firmness specs)
  • Style: Sweet‑tart • very crisp • aromatic
  • Best for: Fresh eating, salads/sliced packs, pies & crisps, cider
  • Harvest (N. Hemisphere): Late season (Oct–Nov)
  • Storage: Excellent keeper in cold/controlled‑atmosphere storage

Origin & History

Pink Lady® is the consumer brand for premium apples developed in Western Australia by horticulturist John (J.E.L.) Cripps at the Department of Agriculture’s Stoneville Research Station. The apples come from a cross of Lady Williams × Golden Delicious made in 1973, and were commercialized globally in the 1990s under the Pink Lady® trademark to signal consistent quality (color, firmness, sweetness).

Appearance

Medium to large with a bright pink‑to‑rose blush over a yellow‑green background (color deepens in sunny sites). Flesh is white to cream, fine‑grained, and very firm.

Flavor & Texture

A high‑crunch apple with lively acidity balanced by high natural sugars—often described as tart at first bite with a honeyed, floral finish. Texture stays crisp in the fridge; sliced flesh browns slowly, making it popular for salads and pre‑packed slices.

Best Uses

  • Fresh eating & salads: Big crunch, clean sweet‑tart profile; slow browning suits grazing boards and lunchboxes.
  • Pies & crisps: Holds shape and brightness; excellent solo or blended with mellower apples (e.g., Golden Delicious) for depth.
  • Baking/roasting: Keeps definition in galettes, cakes, and roasted sides with pork or squash.
  • Cider: Adds acidity and aroma in dessert‑apple blends.

Season & Availability

Northern Hemisphere harvest October–November; Southern Hemisphere harvest March–April. With strong storability and dual‑hemisphere supply, quality Pink Lady‑type apples are often available most of the year.

Storage & Handling

  • At home: Refrigerate at 32–36°F (0–2°C). Keeps quality for weeks to months.
  • Why Pink Lady® fruit is branded: The brand applies when fruit meets defined minimum sweetness (°Brix), firmness, color coverage, and cosmetic standards—ensuring consistent eating quality.
  • Grower note (context): Timely harvest matters; fruit picked too early lacks flavor development, while very late harvests risk faster softening in storage.

Nutrition (per 100 g, apple with skin)

~52 kcal • ~14 g carbohydrate • ~2–3 g dietary fiber • ~4–5 mg vitamin C • ~100 mg potassium.

Buying & Pairing Tips

  • Buy: Firm, heavy fruit with a strong pink blush over a clean yellow‑green background.
  • Pair with: Cheddar, Gruyère, Manchego; almonds or walnuts; cinnamon, ginger, cardamom; citrus zest; maple or honey.

Fun Facts

  • Pink Lady® is a registered trademark used for apples that meet defined quality standards (including approved strains like Rosy Glow and Lady in Red).
  • The brand traces back to horticultural work led by John Cripps in Western Australia.

Quick Facts

  • Origin: Western Australia (crossed 1973; commercialized 1990s)
  • Parentage: Lady Williams × Golden Delicious
  • Flavor: Bright sweet‑tart with a honeyed, floral finish
  • Texture: Very firm, crisp; slow‑browning slices
  • Best for: Snacking, salads/sliced packs, pies & crisps, roasting
  • Harvest: Late season (Oct–Nov, N. Hemisphere)
  • Storage: Excellent keeper; months in refrigeration/CA

Optional Blocks for Your Page

Tasting Notes (callout box):
Explosively crisp with tangy brightness up front and a lingering honey‑floral finish.

Best Uses (bullets): Fresh eating • Salads & sliced packs • Pies & crisps • Roasting • Cider blends

Kitchen Tip: For a sweet‑tart pie with firm slices, blend Pink Lady® with Golden Delicious—you’ll get structure plus buttery sweetness.

Scroll to Top