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’ – the registered trademark name — 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.” Because of this, it is considered a premium apple. Pink Ladies are Australia’s number one apple. They are grown under very strict conditions. 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 elongated with 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. They have a crunchy texture and a tart taste.Good choice for eating out of hand or in saladsGood choice for baking
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Rosemary Wolbert is a writer cum gentlewoman farmer. A former corporate communicator, she now relishes the quiet country life — just reading, cooking and writing in Pennsylvania. She publishes the blog Sprigs of Rosemary and writes a monthly newspaper column, “Good Food Matters” and believes food bridges all kinds of barriers, real or imagined.