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Pink Lady Apples
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An Australian hybrid variety developed by their country’s Department of Agriculture in the 1970, the Pink Lady is aptly named having a distinctive pink blush over a yellow background. The interior fruit has a fine-grained texture that is crisp and crunchy. Because the fruit does not brown easily after being cut, it is a popular apple for use in fruit salads and other recipes calling for raw apples. The fruit has a slight tart front flavor followed by a very sweet after taste. Product of Washington.
Choose fruit with no bruising and very firm. Keep refrigerated for best quality. Apples left at room temperature for any length of time will turn mealy very rapidly and loose all flavor.
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