Calories in Pink Lady Apples

What makes pink lady apples so powerful?

Pink Lady® isn't just a variety name — it's a quality grade. The apple was bred in the 1970s by horticulturist John Cripps in Western Australia, crossing Golden Delicious with Lady Williams to produce a fruit with both sweetness and a firm, crisp bite. The cultivar itself is called Cripps Pink, but only apples meeting strict specifications for sugar level, acidity, and the proportion of pink-to-red blush over a yellow-green background can be sold under the Pink Lady trademark. Fruit that doesn't meet those thresholds goes to market under the Cripps Pink label instead, so two apples from the same tree can carry different names depending on how they ripen. The Lady Williams parent contributes the late-harvest timing and dense cell structure that keeps Pink Lady crisp in storage for months. This is also why the variety resists browning when cut: the flesh oxidizes more slowly than softer, higher-moisture apples like McIntosh. Growers in both hemispheres now produce the apple, allowing a nearly year-round supply since northern and southern harvests offset each other.