Crisp, vibrant and bright, Pink Lady is the apple that wakes up the palate. Developed in Australia and now thriving in the cool slopes of the Blue Ridge, this variety ripens late, soaking up the last stretch of fall sun. The result is that perfect tension between sugar and acid—sweet enough to eat raw, sharp enough to make a dish pop.
Stephanie Lively’s Pink Ladies are picked at peak maturity, giving them that signature blush skin and tight, juicy crunch. In the kitchen, they’re built for precision: slice thin for salads and cheese boards, dice for fresh slaws, or let them roast just enough to caramelize the edges while keeping their structure. This a chef’s go-to apple for flavor and presentation.
