Produce Briefs...
Hot House Cucumbers
Similar to common cucumbers, hothouse cucumbers are much longer, contain fewer seeds and are most often called English cucumbers.
Brussels Sprouts
Brussels sprouts are members if the Brassica family and therefor kin to broccoli and cabbage. They do, indeed, resemble miniature cabbage. They are hardy and slow growing winter vegetable.
Seasons/Availability
Pink Lady™ Apple season begins in mid-October to late spring possibly stretching into early summer.
Current Facts
The successful cross of a Lady Williams apple with a Golden Delicious created a variety of apple known as Crisps Pink. In order to be sold under the trademarked name Pink Lady™ the Crisps Pink apple must meet a list of requirements based upon color and taste. Over half of the crop typically does not meet these strict requirements and those apples are sold under their variety name, Crisps Pink.
Description/Taste
Very distinctive in both flavor and color, Pink Lady ™ apples offer an exceptionally sweet to tart taste with a firm and juicy flesh. Medium in size and oblong in shape its skin is yellow, covered with a red to pink blush. Its creamy white flesh is highly crisp and resistant to browning when sliced.
Nutritional Value
Pink Lady ™ apples are rich in dietary fiber and contain vitamin A as well as a quarter of your day’s vitamin C needs. An average Pink Lady ™ apple contains between 50 and 60 calories and has a high water content. They also contain boron, which helps to strengthen bones and pectin, which aids in digestion.
Applications
The crisp texture of Pink Lady ™ apples makes then an excellent addition to both fruit and vegetable salads. They work well in sweet baked goods such as pies, cakes and pancakes. Pink Lady ™ apples can be used to create sauces, preserves and juice. Try sliced thin and served atop savory tarts and flat breads. Their flavor pairs well with gorgonzola cheese, raisins, figs, winter squash, cherries, pecans and with warm spices such as cinnamon, nutmeg and cardamom.
Geography/History
Pink Lady ™ apples were first developed in 1973 by researchers at Western Australia’s Department of Agriculture. Commercial production began in Australia in the 1980s and in the United States in the 1990s. Pink Lady ™ apples are allowed to stay on the tree longer than any other apple in commercial production. They also require a warm climate and strong sun exposure that lasts well into fall in order for them to ripen properly. Today, they are grown extensively in Australia as well as warmer apple growing regions around the world such as New Zealand, South Africa, Canada, France, Washington and California.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Pink Lady Apples. One
is easiest, three is harder.
Pink Lady™ Apple season begins in mid-October to late spring possibly stretching into early summer.
Current Facts
The successful cross of a Lady Williams apple with a Golden Delicious created a variety of apple known as Crisps Pink. In order to be sold under the trademarked name Pink Lady™ the Crisps Pink apple must meet a list of requirements based upon color and taste. Over half of the crop typically does not meet these strict requirements and those apples are sold under their variety name, Crisps Pink.
Description/Taste
Very distinctive in both flavor and color, Pink Lady ™ apples offer an exceptionally sweet to tart taste with a firm and juicy flesh. Medium in size and oblong in shape its skin is yellow, covered with a red to pink blush. Its creamy white flesh is highly crisp and resistant to browning when sliced.
Nutritional Value
Pink Lady ™ apples are rich in dietary fiber and contain vitamin A as well as a quarter of your day’s vitamin C needs. An average Pink Lady ™ apple contains between 50 and 60 calories and has a high water content. They also contain boron, which helps to strengthen bones and pectin, which aids in digestion.
Applications
The crisp texture of Pink Lady ™ apples makes then an excellent addition to both fruit and vegetable salads. They work well in sweet baked goods such as pies, cakes and pancakes. Pink Lady ™ apples can be used to create sauces, preserves and juice. Try sliced thin and served atop savory tarts and flat breads. Their flavor pairs well with gorgonzola cheese, raisins, figs, winter squash, cherries, pecans and with warm spices such as cinnamon, nutmeg and cardamom.
Geography/History
Pink Lady ™ apples were first developed in 1973 by researchers at Western Australia’s Department of Agriculture. Commercial production began in Australia in the 1980s and in the United States in the 1990s. Pink Lady ™ apples are allowed to stay on the tree longer than any other apple in commercial production. They also require a warm climate and strong sun exposure that lasts well into fall in order for them to ripen properly. Today, they are grown extensively in Australia as well as warmer apple growing regions around the world such as New Zealand, South Africa, Canada, France, Washington and California.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
Recipe Ideas
Recipes that include Pink Lady Apples. One
is easiest, three is harder.
