PINK LADY APPLES
[pingk] [ley-dee] [ap-uhl]
PINK LADY APPLES AVAILABILITYThis beautiful apple is one of the more durable. Though they’re usually harvested in the late fall, they do store well with proper cold storage techniques, making them available to you throughout most of the year.
ABOUT PINK LADY APPLESThe Pink Lady is a rather unique in the apple world, it’s actually a brand name of a Cripps Pink apple. As being one of the very few apples that has its own brand name, the quality control on these delicious apples is extremely tight. They are definitely the epitome of a premium fruit. The Cripps Pink variety was developed on the 70’s by John Cripps in Western Australia. This is one of those apples that thrives in the warmer growing climates, and depends heavily on the autumn sun to get it’s pink coloring. As a blend of the Golden Delicious and the Lady Williams, this uniquely pink apple offers the best of both worlds. The flavor is uniquely sweet and tart all at once. As one of the crisper varieties of apple, biting into one of our Pink Lady apples will be refreshing and delicious.
PINK LADY APPLES TASTE & RIPENESSPerfectly pink blush covers most of this apple, with some bright green and yellow around the stem. This is one of the delightfully crisp varieties, with a lovely smell and a delicious sweet-tart flavor to its white flesh. Apples are harvested at their peak, and then put into cold storage to maintain that perfect level of ripeness. When you receive Pink Lady apples from The Fruit Company, they'll be ready to eat, no waiting required.
RECIPES FEATURING PINK LADY APPLESSWEET APPLE STUFFED ACORN SQUASH WITH TURKEY AND SWISS CHEESE:
- 1 large acorn squash, ends cut off, quartered and seeded
- 2 cups spinach, finely chopped
- 1 large apple, chopped
- ½ small onion, finely chopped
- 1 clove garlic, finely minced
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon thyme
- one grind nutmeg
- 8 tablespoons swiss cheese low fat, shredded
- 1 pound ground turkey
- Place squash in casserole dish in one inch water, cut side down.
- Cover and microwave 20 minutes until tender.
- Heat skillet over medium heat and saute onion, garlic and apple for 5 minutes.
- Add nutmeg.
- Top squash with 1/4 turkey mixture and top with cheese. Microwave one minute to melt cheese.