The Pink Lady Apple is a native of Western Australia and does extraordinarily well in warm and hot climates. As an extra perk, the versatile Pink Lady also thrives in colder climates--making this beauty a cold-hardy and heat-resistant treasure.
Get ready for a show-stopping experience from mid-spring through early summer as fragrant, creamy white to pale pink blossoms appear. You’ll find the air around this tree heavily perfumed from the enormous quantity of blooms it can produce.
The delicate flowers are a breathtaking contrast against the gorgeous emerald foliage, so Pink Lady Apple tempts and arouses all your senses.
In mid to late October, this tree’s foliage comes alive in a fiery explosion of orange, maroon and blushing yellow—and it’s officially time to harvest your Pink Lady apples! This works out perfectly for all your fall and winter holiday baking, as Pink Lady apples taste best when stored for a few weeks, and have an even longer shelf life when refrigerated.
The Pink Lady Apple is a cross between a Golden Delicious and a Lady Williams. Consequently, Pink Lady’s fruit flaunts an attractive crimson blush over a base of pale greenish yellow. These are stunning in a bowl on your kitchen counter.
Pink Lady’s flesh is creamy light yellow, dense and juicy. Fruit size runs medium to large with a subtle aroma of sweet pear, melon and cider. Some apple lovers swear that Pink Ladies taste like a hint of honeydew with a splash of orange.
Crisp and sweet-tart, the Pink Lady makes a tasty treat fresh off the tree or in salads, and performs equally well when sauced, baked and canned. Once you become acquainted with the Pink Lady, this delicious fruit will become your new favorite for baking apple pies, tarts and crisps.