Pink Lady® is one of America’s sweethearts. Apple lovers describe it as ravishing, sensational and a “go to” apple. It’s all that.
The Lady’s distinctive red skin has an almost neon-pink glow that’s distinctive among all apples. Sometimes its skin has a natural slightly dimpled appearance. Flesh is white to creamy-yellow and is surprisingly firm yet juicy. Its taste is deliciously tart with a hint of sweet.
Pink Lady® was developed in the 1970s in Western Australia by John Cripps, who named it Cripps Pink. It’s a cross between Golden Delicious and the lesser-known Lady Williams.
In recent years, savvy marketers began sorting out the very best Cripps Pinks and selling them under the registered brand Pink Lady®. By either name, this apple is usually mid-size. It’s harvested late in the season and stores well.
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Bacon, Lettuce, Apple Bites
- 1 lb. bacon
- 2 heads bibb lettuce
- 1/2 lb. sliced sharp cheddar cheese
- 1 Pink Lady® apple, cut julienne
- 1 tsp. lemon juice
- 4 Tbsp. mayonnaise
- 4 10-inch flour tortillas
Toss apples with lemon juice. Cook bacon in large skillet till crisp. Drain on paper towel. Spread 1 Tbsp. mayonnaise on each tortilla. Divide cheddar cheese, lettuce, bacon and apples between each tortilla. Roll tightly. Wrap in plastic wrap and refrigerate 30 minutes. Slice into ½” rounds and serve.
- 2 Pink Lady® apples, thinly sliced
- 8 slices whole wheat bread
- 2 Tbsp. honey mustard
- 8 slices (approx. 8 oz.) sharp cheddar cheese
- 8 thin slices deli roasted turkey
Preheat the panini press or grill. Spread the honey mustard evenly over each slice of bread. Layer apple slices, cheese and turkey over 4 slices of the bread. Top each with the remaining bread slices.
Lightly coat the press or grill with vegetable cooking spray. Grill each sandwich for approx. 3 to 5 minutes or until bread is golden brown and cheese has melted. Remove from pan and cut in half.