Pink Lady apple

Pink Lady is the name used for apples from the Cripps Pink variety that meet specific growing and quality standards. Cripps Pink was bred in Australia.

Choose one that feels firm and heavy for its size, with taut, unbroken skin. Its colour can range from greenish-yellow to deep pink, so colour alone does not tell you how ripe it is.

Yes. Keep them in the fridge’s fruit drawer to help them stay crisp; store them away from delicate produce, as apples release ethylene, which can speed up ripening.

Like other apples, the cut flesh browns as it meets air. Toss slices with a little lemon juice, or cut them just before serving; the lemon’s acidity slows the browning.

Their firm flesh holds its shape when cooked, making them useful in tarts, pies and baked apples. For a soft purée, cook peeled, chopped pieces with a splash of water until they collapse.

Their crisp texture and sweet-tart flavour work well in salads with leaves, nuts and cheese, or alongside sharp cheddar. They also make a refreshing addition to porridge or a cheese board.

Yes: choose another firm, crisp apple for salads, tarts or baking. Pink Lady apples are notably sweet-tart and crunchy, so a softer or less tangy apple will give a different result.