Grown in Australia
What and Where The Pink Lady variety was developed almost by accident by a farmer in Western Australia in the 1970s. Almost all of our Pink Lady apples come from David Byrne’s Hillndale Orchard in Wandin, north of the Dandenongs. Click here to read David’s story.
Flavour Clean and delicately sweet
Texture Firm and juicy
Use Pink Lady, like all apples, are suitable for being baked with cinnamon and sugar and made into a pie, a crumble, a cake, a tart, a slice or a sweet little pastry turnover. They are also suitable for being turned into a compote that is excellent with breakfast cereal or yoghurt.
Cooking Tip Invest in an apple corer; fill the well produced with a mixture of walnuts and sultanas, drizzle with honey, bake in a hot oven and serve with a good dollop of cream.
Selection and Storage Choose Pink Lady apples that are firm all over and have smooth blemish-free skill blushed a beautiful rosy red. Keep in a fruit bowl or refrigerate to extend their freshness
In Season Available all year round; at their best April to October.