TN: Pink Lady apple PSA

K

Kay Bixler

Kay Bixler
Tried to post this to apple disorder but the page wouldn't cache.

Here in the Northeast fresh fruit is hard to find in February so I rely on storage apples and pears (and the occasional South American splurge) to get by until strawberries come along. It was a damp, difficult fall all over New York in 2011 and most of my favorite varieties have sold out due to a reduced crop and/or increased demand. All the pears are gone, as are the Empires and Goldens so I reluctantly took home a bag of Pink Lady apples on the growers recommendation. Wow. This variety doesn't appear to get much respect but these things are amazing with delicate, perfumed flavor, decent crunch, though no snap and very good storage capabilities. As the weeks go by these Hudson Valley grown apples are gaining complexity and developing an almost nectarine-like essence. If you're jonesing for fruit this winter give one a try.

Read a brief and unflattering history of Pink Lady apples here:

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www.orangepippin.com

Best,
Kay
 
originally posted by Kay Bixler:

Here in the Northeast fresh fruit is hard to find in February so I rely on storage apples and pears (and the occasional South American splurge) to get by until strawberries come along.
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You're telling me!

My dried fruit consumption (especially dates) really peaks around this time of year. Especially once the citrus from CA starts petering out (the best thing about Dec and Jan IMHO) and I never really get that excited about apples anyway.

I reluctantly took home a bag of Pink Lady apples on the growers recommendation. Wow. This variety doesn't appear to get much respect but these things are amazing
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I have also been loving these for the past few weeks. Although I don't know about them not getting respect. They seem to be brisk sellers at my farmers market.

I especially love the fierce crispness and bracing tart flavors that are 'balanced' by the delicate perfume you mention. However, too many weeks sucking on citrus have left my wife's teeth too sensitive to eat these Pink Ladies. Poor her!

My other fear is that this warm winter will produce all sorts of non-crisp and mealy apples next year. Oh well. Can't have it all.
 
Rahsaan, I was pointing you towards the Pink Lady apple down here - although as I told you then (and still claim) the Gold Rush is even superior. Kay, look for that variety up there. It winters the best - i.e., the skin never tastes old and the apple retains its crisp texture and its tart/sweet taste. Complex too.
 
CA citrus does not "peter out" in Jan if you include tangerines. I've been really enjoying tangerines from Ojai this month and the really good ones (pixies) don't start for another month or so.
 
I don't think I have a favorite apple. Especially in the fall, there are so many good ones it's impossible not to love the really good one I have in my hand. Too many of the really good ones do not store like Pink Ladies, though, and fade quickly. Kay, that page certainly brings home the extent to which shoppers buy fruit with their eyes first. Unflattering, indeed.
 
originally posted by mlawton:
CA citrus does not "peter out" in Jan
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Jan is still peak. But by late Feb (i.e. now) our pickins are slim here. But maybe I'll find someplace with shipments of new varieties yet to come. Last year the grapefruits stayed strong through March, although I don't remember if they were CA or FL. Either way, I really love citrus. So succulent and fresh! Like the best wines.
 
originally posted by maureen:
Rahsaan, I was pointing you towards the Pink Lady apple down here - although as I told you then (and still claim) the Gold Rush is even superior.
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I do remember. That was the beginning of my Pink Lady eating. I don't think I've seen Gold Rush at my local Nyc farmers market. Although often the names are slightly different, will check.
 
originally posted by Kay Bixler:
This variety doesn't appear to get much respect but these things are amazing with delicate, perfumed flavor, decent crunch, though no snap and very good storage capabilities.
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I cannot agree more—I used to eat one of these every day in Paris. I haven't seen any around in the US (or maybe they've been overshadowed by other things), so thank you for reminding me of my favorite apple.
 
Synchronistically I just had my first Pink Lady 2 days ago. I had always been turned off by the name which seemed a bit precious.

Very nice apple but I was reminded of why I haven't eaten many apples in the last year and a half. Only 4 months until the braces come off...
 
Kay, I have Gold Rush, and I do like it. There are so many others that have different, complex character. Cox's, Calville Blanc, N Spy and Spygold, Tydeman's Late. Hubbardston Nonesuch. Roxbury and Egremont Russet are fantastic. It's like Romorantin: they just don't show up at the supermarket. Even plain old Idareds are terrific right off the tree.

I had Pink Ladies, too, but like Granny Smith, our season is only long enough for them to ripen fully about one year out of every five or six. Took the tree they were on down.
 
originally posted by Rahsaan:
originally posted by mlawton:
CA citrus does not "peter out" in Jan
Click to expand...

Jan is still peak. But by late Feb (i.e. now) our pickins are slim here. But maybe I'll find someplace with shipments of new varieties yet to come. Last year the grapefruits stayed strong through March, although I don't remember if they were CA or FL. Either way, I really love citrus. So succulent and fresh! Like the best wines.
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www.friendsranches.com

www.tangerineman.com

I thought you had everything in NY?
 
I find Pink ladys to take on a pretty unpleasant texture with extended storage. Not mealy but strangely corky and spongy. I like some of the russets a lot for storage but of course they're not widely available. Empires and Mutsus are pretty nice too.
 
originally posted by Brian C:
I find Pink ladys to take on a pretty unpleasant texture with extended storage. Not mealy but strangely corky and spongy.
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Yes, like they hollow out in the middle.

Still, right now they are good (I have several lined up for now and later this afternoon).
 
Your apple vendor is the absolute key. One particular vendor from Sebastapol, Devoto Gardens, sells two varieties every fall that I wait all year for; Mutsus and Hawaiians. Pardon the language, but they are the absolute fucking pinnacle of appledom.

The Mutsus are kind of a Granny Smith/Golden Delicious cross - beautiful, balanced tartness, crisp, juicy. The Hawaiians taste like someone crossed a Golden Delicious with a pineapple or something. Sweet, crisp, juicy, and there's something to the flavor that is tropical and mindblowing. The varieties are both in season for about four weeks apiece and their seasons overlap, so I spend about a month and a half buying 10-15 pounds of apples a week and gorging myself.

If you live in the SF Bay they're at a few markets; Sundays in San Rafael and I think Tuesdays at the SF Ferry Building. Going back to vendor being key, their other apples are also wonderful. They have a few other heirloom breeds, but their more common ones are terrific as well. The right people doing the right things really does make a difference!
 
I bet 2 lbs of apples a day keeps you pretty regular, eh?

Sometime when I have more time I'll mention something about the evolution of fruit, but not tonight.
 
Mutsus are too sweet for me. Hawaiians aren't available in my local farmers' markets - but I suspect your taste runs to apples sweeter than I like.

The early season apples I like are the Elstars and Akanes.
 
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