Fruit Fact: Pink Lady®, a variety of apples
Pink Lady is a beautiful looking and great tasting popular commercial favorite due to it's incredible storage ability without any loss whatsoever in quality, flavor and aroma.
|Most Common Name:||Pink Lady®|
|Origin:||Pink Lady is a cross between Lady Williams and Golden Delicious introduced in 1973 by John Cripps in Western Australia. The original name of the variety is actually Cripps Pink, but is sold under the trademark Pink Lady all over the world. John Cripps also produced another apple along the same lines, Sundowner, which had the original name Cripps Red, also a very late apple, but sundowner has a totally different flavor. (See the description for Sundowner.)|
|Patents or Trademarks:||The Western Australia Department of Agriculture and Food (DAFWA) owns the patent for pink lady, and the peak industry body for Australian apple and pear growers — Apple and Pear Australia Limited (APAL) — owns the trade mark Pink Lady®.|
Description: Medium size apple with beautiful, pink color over a green background that turns to yellow when fully ripe. When tree ripened, the entire apple turns to a deep pink, almost red color. However, it's often picked a few weeks before peak ripeness as it easily ripens and improves in storage.
Flavor and tasting notes: The white flesh is quite firm if picked early and becomes softer and fluffier for tree ripened specimens. Tree ripened specimens are sweet with some spiciness and highly aromatic. When picked too early, it will be quite tart but still develops high sugar levels. The latter is the most typical state it is found in when obtained commercially. Backyard growers in climates with a longer growing season are the only ones who get to experience this apple at full peak. Pink lady does not oxidize at all when cut open.
Pink Lady is broadly adapted to many climates, although it performs best in long season climates where it has a chance to fully ripen, as for example Australia or California. Along the Central Coast, it's not unusual to see the pink globes hang on well past New Years. Pink Lady is a high chill apple, but is very forgiving and will still fruit in lower chill climates, but will not thrive in tropical regions. Pink lady thrives on the hot California Fall weather and reaches its prime after thanksgiving.
Bloom Time Rating:
Upright, slightly spreading form, moderately vigorous at best. Tends to be slow to get going in Spring time and thus looses some prime growing potential.
Harvest, storage and consumption:
Pink lady can be harvested mid November while still mostly green in order to maximize shelf life, and it will still develop outstanding quality in storage. However, only when the apple has a chance to fully ripen does it reach its peak in flavor and aroma. In conventional storage, pink lady will keep well into the following Fall, if not beyond when picked just right.
Begin of Harvest: mid Nov
End of Harvest: mid Jan
Stores Until: mid Sept
Mostly a dessert apple, but can also be used for cooking when picked early, thanks to the firm flesh and spicy flavor which should not degrade when cooked. However, fully tree ripened specimens are too soft and sweet to be suitable for cooking.
Highly susceptible to fireblight but usually blooms late enough to avoid the wet season in California. Some susceptibility to scab, highly sensitive to apple cedar rust. As such, this is probably an apple best suited for the drier West Coast climates and Mediterranean regions.
Scab Susceptibility: Medium
Fire Blight Susceptibility: High
Powdery Mildew Susceptibility: Unknown
Cedar Apple Rust Susceptibility: High
Black Rot Susceptibility: Unknown
Phytopthera Rots Susceptibility: Unknown
Fly Speck Susceptibility: Unknown
Coddling Moth Susceptibility: Unknown
Nurseries that carry this variety: