Why you should be excited
Cripps Pink is a late-ripening eating apple from Australia that you might know by its other name: Pink Lady.
The story of Cripps Pink
We’re not sure which is more interesting: the origins of this apple – which was bred in the 1970s using Golden Delicious and the lesser-known Lady William – or the marketing shenanigans that followed.
The shenanigans involve the transformation of Cripps Pink into two apples.
One is the ‘ultra high-quality’ Pink Lady, the name given to the best third or so of the harvest each year.
The other is plain old Cripps Pink, the 'regular quality' apple that’s really just the culls that don’t qualify to be called Pink Lady. Maybe they're a bit smaller; maybe not as well coloured. But it's the exact same apple variety.
All of this is in an effort to market this variety as a deluxe apple.
A bit over-the-top, we agree. Especially for what’s really a solid but unspectacular variety.
Cripps Pink Facts
Bred in Forrestville, Australia; 1989 introduction.
Flavour, aroma, texture
The solid, cream-coloured flesh is crisp, sweet and honeyed.
This medium-sized apple is flushed with a pretty, reddish-pink colour.
When they’re available
Very late season (usually in early November).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
Doesn't have a particular history as a cider apple, but can provide bulk to cider in the form of lots of sweet, somewhat generic, juice.
Very good (3 or 4 months when kept refrigerated).