Pink Lady Apple

If you enjoy a "gourmet" apple experience, the Pink Lady (also known by its cultivar name, 'Cripps Pink') is the gold standard. Developed in Australia in the 1970s, it was the first apple to be trademarked, and for good reason—it requires a long, warm growing season to develop its signature flavor profile. It is famous for its distinct pinkish-rose blush over a greenish-yellow background and a flavor that starts with a zesty tang and finishes with a honey-like sweetness.

The Pink Lady is one of the last apples to be harvested in the fall, often hanging on the tree well into November. This long ripening period allows the sugars to concentrate, resulting in a dense, exceptionally crisp white flesh that resists browning and stays firm even after months in cold storage. In the spring, the tree is highly ornamental, producing a dense canopy of fragrant, pink-tinged white blossoms. While it is self-fertile and can produce fruit on its own, it will yield a much heavier crop if paired with a pollination partner like Gala, Fuji, or Granny Smith.