Pink lady Apple tree

The Pink Lady was popular in the 1950s. It’s pink and opaque, so on first sight you might expect it to be cloyingly sweet, but it’s actually drier than most modern cocktails. The classic recipe just uses gin, grenadine, cream and an egg white, but one of the variations is actually more tasty, so that’s what I’m going to outline here.

Like the White Lady, the Pink Lady is a little tart and a little herbal with some fruity notes. But the grenadine of the Pink Lady provides a more mellow fruitiness than the Cointreau in the White Lady.

Speaking of grenadine, it’s worth it to invest in a higher quality one, like this one from Stirrings, which has no high fructose corn syrup. Another option is to make your own. Most of the standard grenadines are just HFC and lots of flavoring, but with either of these other two options, you’ll have a syrup that’s all fruit juice and sugar. Which is at least somewhat healthier for you, but more importantly, it has a more nuanced, bold, fresh flavor.

You also want a good quality gin and it doesn’t need to be very dry since the whole cocktail is on the dry side anyway. I like Hendrick’s in this one because it has some wonderful complex notes. Bombay Sapphire also works very well.

Pink Lady Drink Recipe

  • 1 1/2 ounces of gin
  • 1/2 ounce applejack
  • 1/2 ounce lemon juice, preferably fresh
  • 1 egg white
  • 1/5 ounce (or a couple of dashes) of grenadine

Combine all your ingredients in a shaker without ice. Shake it, shake it, shake it to get the egg well mixed. Now add ice and shake some more. Strain into a cocktail glass and garnish with a cherry. You can spear the cherry, stick it on the edge of the glass, or just drop it down in.

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      This Pink Lady Cocktail gets its color from Grenadine and is perfect for Valentine’s Day, ladies night, New Years Eve, or just any time! Jump to Recipe 5 from 1 vote

      A perfect Valentine’s Day Cocktail, or an option for a girls’ night, the Pink Lady Cocktail is a prim and pretty concoction that packs a serious wallop.

      Pink Lady Cocktail Recipe

      I had my first egg white topped cocktail last year while visiting Austin, Texas for a food conference and while I wasn’t a huge fan of the actual cocktail I was served, the idea of adding a foamy egg white to a drink was just as wonderful as I always thought it was – though I had admittedly been a bit too nervous to try it at home!

      However, the Pink Lady is the perfect cocktail to try if you are timid with egg whites, as the lemon juice further reduces any risks posed by consuming raw egg whites. (And statistics from the National Safety Council have shown that the risks of salmonella are far lower these days than in previous decades. You’re 4x more likely to choke on food than to get salmonella poisoning.)

      Of course, using fresh pasteurized eggs is a good call for this recipe.

      Next, you need a good gin and applejack liquor and some grenadine. The applejack liquor is what distinguishes the Pink Lady from the Clover Club, which uses sugar instead (although some versions make the CC with raspberry puree) – the two were classics back in the pre-Prohibition Era and it’s interesting to me that the Pink Lady is a stronger drink than the gentleman’s club staple, the Clover Club.

      Ingredients for a Pink Lady Cocktail

      • 1 1/2 oz Gin
      • 1/2 oz Applejack
      • 1/2 oz lemon juice
      • 1 egg white
      • Grenadine, to personal taste

      Cocktail Tips

      • The standard garnish for a pink lady cocktail is a cherry, but a twist of lemon would also be nice.
      • The pictures with more foam use an additional egg white frothed and then spooned on top.

      Kitchen Tools You May Find Helpful:

      • Liquid measure
      • Cocktail shaker
      • Martini glass

      How to Make a Pink Lady

      1. Place all ingredients in a cocktail shaker and give a vigorous shake for 10 seconds.
      2. Fill the cocktail shaker with ice and give a repeated shake for 20-30 seconds until the egg has made the mixture frothy.
      3. Pour out into a martini glass and garnish with a maraschino cherry and a twist of lemon.

      The Pink Lady is a classic cocktail with a fun, frothy texture and a sweet-and-tart taste that plays out beautifully. The applejack cuts through the gin nicely to add a bit of warmth without being overpowering.

      More Pink Cocktails

      Did you know how many delicious cocktail recipes are on the blog? With Valentine’s Day coming up, make your sweetheart this Cupid’s Cocktail, nothing beats champagne and strawberries! Or maybe this Valentine’s Mudslide cocktail for the Bailey’s and ice cream lovers out there!

      Pink Lady Cocktail

      This Pink Lady Cocktail gets its color from Grenadine and is perfect for Valentine’s Day, ladies night, New Years Eve, or just any time! 5 from 1 vote Pin Recipe Course: Cocktails Cuisine: American Keyword: applejack, gin, pink lady cocktail, valentine’s day Prep Time: 5 mins Total Time: 5 mins Servings: 1 cocktail Calories: 169 Author: Amanda Formaro


      • 1 1/2 oz gin
      • 1/2 oz applejack
      • 1/2 oz lemon juice
      • 1 large egg white
      • 1 teaspoon Grenadine syrup or to taste

      Helpful Kitchen Tools:


      • Place all ingredients in a cocktail shaker and give a vigorous shake for 10 seconds.
      • Fill the cocktail shaker with ice and give a repeated shake for 20-30 seconds until the egg has made the mixture frothy.
      • Pour out into a martini glass and garnish with a cherry and a twist of lemon.


      • The standard garnish for a pink lady cocktail is a cherry, but a twist of lemon would also be nice.
      • The pictures with more foam use an additional egg white frothed and then spooned on top.


      Serving: 1martini | Calories: 169cal | Carbohydrates: 5g | Protein: 3g | Sodium: 57mg | Potassium: 53mg | Sugar: 3g | Vitamin C: 5.5mg Tried this Recipe? Pin it for Later!Mention @AmandaFormaro or tag #AmandasCookin!

      This post was originally published on this blog on Jan 22, 2018.

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      Jennifer Tammy

      Owner/blogger at Sugar, Spice & Glitter Jennifer loves sharing positive parenting inspiration, easy recipes for the foodie family, and fun kids’ activity ideas. Her goal is to provide a safe space for busy moms to come find great resources and reliable ideas to help you & your family thrive. Follow along

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      • Conversation Heart Brownies – January 26, 2020
      • Pink Lady Cocktail – January 9, 2020
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      Exporters Hub Pink Lady® Taste & Quality Standards

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      Pink Lady® Taste & Quality Standards

      Where did Pink Lady® come from?

      The original Cripps Pink variety is a natural cross which came out of a breeding program in Western Australia. Over time, two additional derived varieties, Rosy Glow and Lady in Red, have been approved by the Pink Lady® trademark owner, APAL, for inclusion in the Pink Lady® program. However, to be branded Pink Lady® and wear the ‘flowing heart’ logo, the apple also needs to meet specific brand and quality benchmarks enforced and protected by licences.

      Put simply, Pink Lady® apples come from:

      1. Cripps Pink, Rosy Glow or Lady in Red (the only three varieties currently approved for sale under the Pink Lady® trademark)
      2. A licensed Pink Lady® supplier/exporter/importer
      3. Apples which meet or exceed the Pink Lady® international quality specification
      4. Apples labelled and branded according to Pink Lady® brand guidelines.

      The Pink Lady® International Quality Specification

      An international quality specification has been developed to ensure consistency of taste, texture and appearance of Pink Lady® apples throughout the world. This single quality specification applies in all territories.

      The international Pink Lady® quality specification is focused on eating quality (brix and firmness) and colour – attributes which, along with its unique flavour, define the characteristic of the Pink Lady® brand apple. The quality specification is purposely attainable and inflexible. Suppliers/exporters/importers are compelled at all times to ship and sell only fruit which meets the specification:

      • Firmness – average of 6.5kg/cm2
      • Brix – average of 13%
      • Colour – >40% (<60% for Asia)
      • Major defects <3%
      • Internal defects <1%.

      The Pink Lady® Quality Manual

      The Pink Lady® Quality Manual has been developed to assist suppliers/exporters/importers to meet the Pink Lady® International Quality Specification by providing direction and instruction on how to assess and select fruit to be branded Pink Lady®.

      Specifically, the Pink Lady® Quality Manual combines the Pink Lady® International Quality Specification with:

      • A photo guide (QAS)
      • Inspection methodology
      • Food safety requirements.

      The Pink Lady® Quality Manual is provided to all licensed Pink Lady® exporters, importers and retailers.

      Pink Lady v the British apple

      National Apple Day marks the height of the British season, but are home-grown varieties in danger from vigorously marketed foreign rivals like Pink Lady and Jazz, asks Sebastian Oake.

      How many people will be popping down to the shops today for an old-fashioned apple? Maybe some Cox’s Orange Pippin, Egremont Russet or Worcester Pearmain?

      But you’ll be lucky to find more than one or two traditional British varieties – those that were originally bred in the UK and are still grown on British soil. These are in danger of becoming dwindling heritage curiosities, ousted from both shops and orchards by new names.

      Sales of Cox, Russet and Worcester have been falling year-on-year, while Gala and Braeburn have been rising. Gala, with its spin-off Royal Gala, is now the biggest-selling eating apple grown in the UK and total sales, including imports, are more than four times that of Cox. But it’s an apple of New Zealand origin. Braeburn too was first grown in New Zealand but now has a foot in the door of British orchards.

      Image caption 2013 has produced a bumper harvest season for English apples

      And two more recently developed varieties from Down Under are set to complete the takeover of the market. Jazz is another New Zealand apple, produced in the 1980s by crossing Gala and Braeburn. Trial plantings began in England in 2002 with volume production achieved by 2007. Pink Lady was bred in Australia in 1973 as a cross between Lady Williams and Golden Delicious. It became available in British shops in the early 1990s.

      Gala, Braeburn, Jazz and Pink Lady – the Antipodean Four – are now increasingly dominating apple shelves in the UK, but why?

      Tastes are changing, says Adrian Barlow, chief executive of English Apples & Pears, a trade association for the industry. “People want sweeter apples, they want a crunchier texture and they want a good skin finish. That’s why many new varieties have become successful.”

      English Apples & Pears represents the bulk of the commercial orchard acreage in England. Its members currently grow about 25 apple varieties. Of those just nine are what might be called “old English”.

      Barlow looks back to when the UK joined the Common Market in the 1970s. The door was opened to imports of Granny Smith and Golden Delicious, which took market share from Cox. Now these two are themselves in decline, victims also of the Antipodean Four.

      Worldwide Fruit, a marketing and distribution company, controls the Jazz brand in the UK. Commercial director Steve Maxwell says: “There is definitely a long-term trend – the market for Cox is declining. Pink Lady and Jazz are consistent. Week in, week out, they always deliver on flavour.”

      The shift towards Pink Lady and Jazz certainly isn’t about price. Pink Lady can be anything up to twice the price of Cox. In Tesco last week, Braeburn was £1.95/kg, Cox £1.75/kg and Pink Lady £3.50/kg.

      Some believe that lack of choice in supermarkets is behind the shift in tastes. Among those who are scathing is Common Ground, a charity that champions local distinctiveness. It set up National Apple Day in 1990.

      “Supermarkets say they’re responsive to consumer demand but I don’t know how that operates,” says Adrian Cooper, director of Common Ground. “If the range available in the shops is limited, then how do we express our demand? It’s very difficult to know if the change in the market is due to changes in consumer taste or whether it’s driven by a different force.”

      There’s no doubt that some apples are more profitable to produce than others. A single Gala tree reportedly produces a higher yield than native English varieties and a much higher proportion of Gala fruit passes as Class I fruit than Cox. The apples are just the right size, shape and colour to get top price. Supermarkets rarely sell Class II.

      There’s little question too that in today’s all-year-round market, supermarkets prefer not to fiddle about. For them, it’s easier to place a contract with a single distribution company able to supply the same apple whatever the time of year, using different growing regions around the world in rotation. Worldwide Fruit can supply Royal Gala, Braeburn, Jazz and Pink Lady, 12 months a year. By contrast, it can supply Worcester Pearmain only in September.

      One huge factor in the snakes-and-ladders world of apples is the degree to which a variety is marketed and the muscle behind it. This is where Jazz and Pink Lady differ from many other varieties.

      To be accurate, Jazz and Pink Lady are not apple varieties but commercial brands.

      Jazz is the trademark brand name for the variety Scifresh. It was developed through a collaboration between Enza, formerly the New Zealand Apple and Pear Marketing Board, and Plant & Food Research, a New Zealand research institute, and can only be grown under licence. In the UK it is controlled by Worldwide Fruit, itself part owned by Enza.

      Pink Lady is also a trademark – the actual variety is Cripps Pink. The brand is owned and licensed by Apple and Pear Australia. It is grown, with permission, in a range of countries but not in the UK. UK growers are not allowed to grow it because the trademark holder is worried the climate will not do it justice.

      The effort put into pushing brands like Pink Lady is phenomenal. The apple has a website, Facebook page and Twitter account. Women dressed up as apples have been targeting people at London stations and there has been a tie-in with Great Ormond Street Hospital.

      There is a logo for the apple, an official slogan (“so much more than an apple”) and even the Pink Lady Club to sign up to. Through that you can access a chatroom, events and in-store promotions and, in a sign that much of the marketing is targeting children, the Pink Lady Club provides party packs (including the “Pink Lady apple song”), activity sheets and kids’ recipes. Parents can even upload a picture of their child eating a Pink Lady apple to the Pink Lady website.

      Image caption The Pink Lady brand is backed up by a sophisticated marketing campaign

      In 2011 the people behind the Pink Lady brand promotion won an award from the Chartered Institute of Marketing. It’s worth noting too that in all official material relating to the brand, the words Pink Lady come with an inseparable R in a circle reminding us all that this is Pink Lady® and someone’s commercial property. Even the slogan “so much more than an apple” is trademarked.

      It all sounds a world away, and perhaps it is, from the classic image of an old English orchard.

      Follow @BBCNewsMagazine on Twitter and on Facebook

      All About Pink Lady Apples

      Originally published April 2017

      Say hello to the gorgeous Pink Lady® apple! Pink Lady® apples are hard to miss when viewing at the grocery store. Their gorgeous pink coloring and perfectly round shape would make any apple love do a doubletake. So what is this lady apple all about? What is her story? Let’s dive in!

      What do Pink Lady® apples taste like?

      This sweet-tart apple has high sugars and high acids with a crisp bite and effervescent finish. It tends to fall more towards the tart side than sweet but is oh so refreshing! It has a beautiful, bright white flesh that is slow to oxidize (in other words, slow to brown) making it a wonderful apple to entertain with. This apple is also one of the main varieties used for pre-packaged apple slices. The Pink Lady® apple is extremely versatile and can be used for baking, snacking, salads, pairing, or for sauce.

      Try this Apple Coffee Cake or this Harvest Buddha Bowl, which both feature Pink Lady® apples!

      Where did the Pink Lady® apple originate?

      Pink Lady® apples were born down under in the 1970s under the cultivar name Cripps Pink (see below for more on the cultivar name!). A researcher named John Cripps, who worked for Western Australia’s Department of Agriculture, crossed the American classic Golden Delicious apple with a late-ripening and attractive red Australian apple called Lady Williams. The result: a beautifully vibrant pink-skinned apple with a unique flavor that would become a fan favorite around the world. Pink Lady® made its way up to the USA in the late 1990s where Stemilt has been growing it ever since!

      Where are Pink Lady® apples grown?

      Pink Lady® apples are grown all over the world, but Stemilt grows them in Washington State, primarily in the central region of the state. Pink Lady® apples prefer environments that are hot, as this allows them to color beautifully. Stemilt decided that the Columbia Basin region (a region where many of their apple varieties grow) would be a perfect fit due its plentiful sunny, warm (sometimes hot) days, natural water sources and nutrient-rich volcanic soil. Pink Lady® has an incredibly long growing season – 200 days long! This variety is one of the first to blossom (around mid-April) along with our early-ripening variety, Rave® and the last to be harvested in mid-October.

      Storing Pink Lady® Apples

      Pink Lady® apples are a hardy apple and store very well in Controlled Atmosphere (CA) Storage. This allows us to have the variety around nearly year-round! The Pink Lady® apple is available from October through July and the season for organic Pink Lady® apples runs from October through June. To store any apple variety after purchase, it is best to keep them unwashed in the refrigerator just until prior to eating. Once you are ready to eat, give them a quick wash with cold water and enjoy!

      Pink Lady® Apples was the first apple with a trademark!

      Cripps Pink is the cultivar name, or name of the plant that grows Pink Lady® apples. Plants are patented to protect intellectual property, but because patents eventually run out, growers have opted to market them under a trademark, or brand name. Pink Lady® was the first apple to be awarded a trademarked name. Growers like Stemilt must obtain a license in order to grow, pack and market this apple variety under the Pink Lady® name. Apples that are sold under the Pink Lady® brand name must meet high-quality standards and every apple that goes to market as a Pink Lady® must meet criteria for sugar content, firmness, color and blemishes. Stemilt is proud to be one of the longest and leading growers of zippy Pink Lady® apples!

      Other fun facts about Pink Lady® apples:

      The apple is named after a cocktail! Apple breeder John Cripps loved the novel The Cruel Sea by Nicholas Montsarrat. In the book, the hero enjoys a cocktail called a “Pink Lady.”

      It makes Pink Applesauce! Find the recipe here!

      It pairs well with cheese varieties like Gorgonzola, Monterey Jack, Swiss or Emmental, Kasseri, and Port Salut!

      Golden-pink apple with crisp, tart flavor. Developed in Australia.
      Available:Late Oct

      A native of Australia, Pink Lady®, as its name implies,has an attractive pink-blush skin overlying a lime-yellow background. Oblate in shape, this medium to large fruit’s sweet-tart flavor is reminiscent of Granny Smith apples. In addition to its thin skin, firm flesh, high sugar-to-acid ratio, and dense crispness, you will also appreciate Pink Lady®’s lengthy shelf life.

      Gary first tasted this apple years ago at a meeting of the Northwest Fruit Testing Association. It was “love” at first bite and has since become one of Gary’s favorites. The fruit has only been commercially available in the U.S. since 1993 and at Terhune Orchards since 1997.

      Pink Lady®’s long maturation cycle gives the fruit time to develop its outstanding flavor and also extends our apple growing season well into November. Tree-ripe by mid-October, Pink Lady® has the distinction of being the latest apple picked at Terhune Orchards. Pink Lady® is a premium all-purpose apple, excellent for cooking, baking, and especially for eating out of hand. If you haven’t as yet tasted this unique marvel, come to the Farm Store. According to Gary, it’s definitely worth the trip!

      How to Know When Are Apples at their Best?

      Have you ever had this experience – you are in a grocery store and you see your favorite apple. You must have it. You fill up a bag full of them, full of excitement to take your first bite when you get home. You arrive home and take the first bite, only to be meet with disappointment and a mouth full of mealy, flavorless apple. What went wrong? It looks so good in the store? Did my eyes deceive me? Your real problem is not with the apple. It’s with the calendar. While the most popular varieties of apples are available year round, they are at their peak at certain times of year. Knowing the peak season for your favorite variety will keep you from experiencing apple letdown. Below I listed some of the top selling apples in the United States and when to find them at their peak. I hope this will help you from being disappointed in the future.

      When Are Honeycrisp Apples at their Peak?

      The rock star apple. This is the “it” apple for right now. The one that everyone clamors for. And because of this it’s being found in the grocery stores for a longer period of time, running now from September to even May, leaving only the summer season without this variety. That doesn’t mean they are good this entire time. The Honeycrisp is an early apple, ready to pick come September. This is when you can get it from the most local of sources – the farmer’s market. This is when they will be at their peak. As Thanksgiving approaches most of your local sources will be completely dried up, so you will find them being shipped in from big companies in Washington. These shipments will continue until the spring months. But the quality won’t be as good as in the early fall, neither will the price. Here is the good news, modern storage techniques is able to keep the Honeycrisp exactly that crisp. So you can buy a Honeycrisp at the end of the season and pay the inflated price and still get that crisp apple. It just might not have the flavor it once did.

      In the summer you can find some stores that will have a short supply of New Zealand Honeycrisp but expect to pay top dollar for these that don’t have much flavor. I wouldn’t recommend buying them.

      Related link: Why are Honeycrisp Apples More Expensive?

      When Are Fuji Apples at their Peak?

      Fuji are an October ripening apple. The later in the season the longer storage capacity the apple has. American grown Fuji can pretty much be found in the store year round in most places. There are some early ripening strains that can be found in September that are good tasting, but again the main crop is October. Eating them around Halloween time is best. I think the quality doesn’t really go down a lot as the year goes on. To me they aren’t the most flavorful apple to begin with, what flavor they do have doesn’t really diminish. They are a safe year round option.

      When Are Gala Apples at their Peak?

      Gala come out around the same time as Honeycrisp. They are at their peak in September and are not good really after that. Galas don’t store well. They become mushy. While you can just about get them year round, they won’t be as crisp as in September. They come from overseas during the spring time. The only way I would buy them outside of September is for apple sauce making because they add sweetness.

      When Are Granny Smith Apples at their Peak?

      Granny Smith are one of the latest apples. That combined with their high acidic makes them a great keeper. You don’t have to be too concerned with quality year round. You can buy American grown commercial Granny Smith any time of the year and the quality doesn’t change.

      When Are Northern Spy Apples at their Peak?

      While not being a top selling apple in the U.S., the Northern Spy is one of that is sought after by many apple pie baking enthusiasts. Most people default to Granny, but if you can get a Spy I think you will be happier with the end result. Early Northern Spy apples start showing up in the end of September, but they are at their peak around mid October and should be available through Thanksgiving.

      When Are Pink Lady Apples at their Peak?

      Another late ripening apple is available almost year round. It only disappears in the early fall when stores are promoting the freshly picked varieties. One thing to note about quality is looking at the sticker. Some stickers say Pink Lady, others way Cripps Pink. What is the difference? They are indeed the same variety, the name differences comes down to quality. The apples labeled Pink Lady are like a steak labled as Prime beef. It’s the best looking and tasting of the variety. The acid/sugar balance is better too. I find that the ones labeled Pink Lady are gone a lot time before Cripps Pink go. Most of the crop is labeled Cripps Pink. When you see the Pink Lady logo that is when you know you are getting a peak Pink Lady apple. Grocery stores tend to label them Pink Lady whether the apples are labeled that or not. If you don’t see that pink heart logo, then you have to know the quality you are getting is not going to be the best. Genuine Pink Lady are generally only found for a short time at the beginning of the season.

      When Are Jazz Apples at their Peak?

      This apple is a cross between a Gala and Braeburn. It has been growing in popularity since it’s introduction in 2000. They tend to be marketed the most during the winter months when other not as good keeping apples are long gone. I find that the first Jazz to hit the market are the best. I think the later you get them and they larger in size they are, the worst they are going to be. Enjoy them when you first see them and move on to something else within a month.

      Related link: Read more earlier post about my first experiences with the Jazz apple

      When Are Kiku Apples at their Peak?

      Kiku are a sport variety of Fuji. They are great for warmer climates, which is why you see them in the winter. I prefer them in taste over Fuji by a long shot. Small specimens are the best. I have never noticed a decline in quality based on what the calendar says. They aren’t available year round but you do get a shot of them from overseas in the late spring/early summer and I find those to be as equally good.

      Related link: Read about my first experience with the Kiku apple.

      When Are Braeburn Apples at their Peak?

      Quality control is a real problem with the Braeburn. They really need the destinction that Pink Lady/Cripps Pink do. Without knowing the source you can’t count on them. What you can typcially count on is if you are buying them in the winter they are going to be bad. Any Braeburn I had this winter was bland and mealy. Really good for nothing. You really need to get them locally and as newly picked as possible. Finding a good Braeburn is a challenge, but you will be rewarded if you do.

      When Are McIntosh Apples at their Peak?

      A crisp, nicely tart McIntosh picked fresh from the tree is a delight. Eating them outside of the month of September is not so much. McIntosh do not storage well at all. They become mushy and mellow. I find it sad that places will even sell them when it’s not September. Do yourself a favor and only enjoy them when they are their freshest.

      When Are Golden Delicious Apples at their Peak?

      Another apple that softens up over time and has some quality control issues. Grocery store bought Golden Delicious are seldom good. They are picked green and stored until more yellow. Farmer’s market or directly from the orchard are the only way to go to savor their flavor. When picked yellow they have some flavor, but they lack the shelf life that grocery stores want. Golden Delicious apples found in stores from huge productions are almost guaranteed to disappoint.

      When Are Red Delicious Apples at their Peak?

      I want to say never, ever are Red Delicious apples at their peak. They always suck. However if you are lucky enough to find an orchard that has really old Red Delicious trees from the original strain, then you will know why the Hawkeye apple (the original name) became to be called Delicious. Look for orchards (like this one in Midland, Michigan) specializing in heirloom apples.

      Here are some apple related kitchen tools I recommend:

      Amco Dial-A-Slice Adjustable Apple Corer and Slicer

      : Allows you to slice apples into either 8 or 16 pieces
      Zyliss Soft Skin Peeler : The best peeler I have ever owned. Does a great job peeling an apple.
      Mirro Foley 2-Quart Stainless Steel Food Mill : A great tool for making your own applesauce. You can make the sauce without having to do any peeling.

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