Originally from Australia, Cripps Pink apples are often sold under the trademarked name Pink Lady. Read on to get all you need to know about this crisp, sweet apple.
Cripps Pink is a cultivar of apple that’s owned and licensed by the Department of Agriculture and Food, Western Australia.
Made by crossing a Lady Williams apple with a Golden Delicious, Cripps Pink are firm and crisp with a sweet-tart flavor. They require a hot climate to grow, which is why they’re commonly grown in the southern US, southern Europe, South Africa, and Australia.
Unlike other varieties of apples, Cripps Pink are elongated with vivid green skin that’s covered in a pinkish blush. However, this pink blush can turn red if the apple is exposed to more sunlight.
In the US, Cripps Pink apples are often sold under the trade name of Pink Lady Apples. However, in order to be labeled “Pink Lady,” the apple must meet strict growing conditions, have the proper coloring, and have the right amount of sugar and acid content.
Most Pink Lady/Cripps Pink apples are medium-sized.
One medium Pink Lady apple provides approximately:
One apple also contains nearly 25% of your daily vitamin C needs, as well as some vitamin A, iron, and calcium.
Look for apples that are firm, free of bruising, vivid in color, and have a pleasant aroma.
As with all apples, Pink Lady and Cripps Pink apples will last for about a month when stored in the crisper drawer of your fridge.
However, if you plan on eating them within a 3-5 days, feel free to leave them out on the counter for easy snacking.
Either way, try to avoid stacking apples as they can bruise easily.
Pink Lady/Cripps Pink apples are highly versatile thanks to their firm texture and sweet-yet-tart flavor.
When cut, they tend to oxidize (a.k.a brown) slower than other types of apples, making them a good option for cheese boards or slicing and adding to sandwiches or salads.
However, one of my favorite uses is shredding them in a food processor and adding them to turkey meatballs.
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