Plump in the middle and tapered at the neck, the Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color
Usually a little larger in size with a light brown cap, the cremini mushroom resembles its relative, the domestic common white mushroom, but is actually a small portobello. The cremini has an earthy, meaty texture and mild flavor.
Pink Lady Apples
Inventory, 88 ct : 8.80
This item was last sold on : 08/30/16
Pink Lady apples are elongated and have an asymmetrical shape. The skin is a vivid green covered in a pinkish blush which becomes a deeper shade of red where the apple was exposed to more sun. Pink Lady apples have a crunchy texture and a tart taste with a sweet finish. The white flesh is juicy and crisp, and offers a “fizz-like” burst of flavor.
Pink Lady™ apples are available in the late fall through the spring months.
Pink Lady apples are grown under very specific conditions, using a very specific process. The characteristics of a Pink Lady apple are dependent on specific factors like the amount space between the trees in the orchards, the thinning of branches to allow for maximum sunshine, and the numbers of days the apples remain on the trees. Pink Lady apples are left on the trees for 200 days, to capture just the right amount of sunshine.
Ideal for fresh, out-of-hand eating, Pink Lady apples also make great dessert apples. The crisp apples retain their shape when baked in pies, tarts, and pancakes or poached in wine paired with cinnamon, nutmeg or vanilla. The flesh of the Pink Lady apples is slow to oxidize when cut, making it good for cheese boards, sandwiches and salads. The sweet-tart apples lend additional flavor and sugar to applesauce and purees.
Pink Lady apples were developed by a man named John Cripps of Western Australia’s Department of Agriculture. They are the result of a cross between Lady Williams and Golden Delicious apples. The variety can only be sold as ‘Pink Lady’ if the apple possesses the proper color intensity and has the right sugar vs. acid content. More than half of the season’s crop does not meet those standards and is sold instead as “Cripps Pink.” Pink Lady apples are grown in 15 different countries where the climate is ideal. They are considered to be Australia’s number one apple.
Restaurants currently purchasing this product as an ingredient for their menu.
|Petco Park (Catering)||San Diego CA||619-795-5917|
|Stone Brewing Commissary||Escondido CA||760-294-7866|
|The Wooden Spoon||Escondido CA||760-445-2816|
|Petco Park (Omni Premier Club)||San Diego CA||619-795-5917|
|Under Belly-Little Italy Kitchen||San Diego CA||619-269-4626|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Liberty Advance||Boulevard CA||619-766-3384|
|Golden Door||San Marcos CA||760-761-4142|
|Iron Pig Alehouse||San Diego CA||619-885-3718|
|K&L Neighborhood Eateries||San Diego CA||619-964-3778|
|Rancho Valencia Corporate Office||Del Mar CA||858-756-1123|
|Pueblo||San Diego CA||858-490-6298|
|Morgan Run Resort and Club||Rancho Sante Fe CA||858-756-2471|
|Monarch School||San Diego CA||619-651-6604|
|Rancho Valencia Spa||Del Mar CA||858-759-6490|
|Decoy Dockside Restaurant||San Marcos CA||760-653-3230|
|Big Thyme Sandwich Company||San Diego CA||619-894-5042|
Recipes that include Pink Lady Apples. One is easiest, three is harder.
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