The pink lady variety of apple (also known as a Cripps apple) is an Australian hybrid with a mildly tart, crisp taste. Apples have been revered as the greatest fruit for thousands of years, appearing in Celtic and Greek myths, most often seen as powerful or magical entities. However, as a relatively new cultivar, pink lady apples were first produced for mass consumption in the 1980s (in the United States, the 1990s).
All types of apples, including and especially pink ladies, are extremely healthful and tasty. They contain significant amounts of fiber and vitamin C. To receive optimal health advantages from this fruit, eat the skin as well as underneath, as both are important and nutrient-dense. Apples are heavily packed with antioxidants as well as minerals that can help increase bone density and even protect brain cells against Alzheimer’s disease. A daily apple is truly beneficial to healthy living.
Pink lady apples should be easy to find (if not in a normal supermarket, then in your nearest health foods store). Although they are a seasonal fruit, they are the earliest variety of apples to bloom in spring and the last to harvest in autumn, and can still be found year-round (though perhaps not at the same quality).
www.pinkladyapples.co.uk, www.apple-pinklady.com, www.wikipedia.org
Image by Toby Hudson available under Creative Commons Attribution-Share Alike 3.0 Unported license
Microwave Scalloped Apples
8 medium apples, peeled and sliced
1/3 cup sugar
2 tablespoons cornstarch
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter, cubed
Prep Time: 20 mins
Total Time: 35 mins
1 Place apples in a 2 1/2 quart microwave safe bowl.
2 Combine the sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples and toss to coat.
3 Dot with butter.
4 Cover and microwave on high for 5-10 minutes or until apples are tender, stirring occasionally.
4 Pink Lady apples, peeled, cored and sliced
1/2 cup water
1/4 cup agave nectar (if not available use brown sugar)
1/2 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1 pinch cloves
1 inch piece of fresh ginger
Prep Time: 15 mins
Total Time: 40 mins
1 Put the apples, ginger and water in a saucepan, cover and bring to boil
2 Boil over low heat, stirring occasionally, 20 minutes.
3 Stir in agave nectar and cook until it dissolves.
4 Add cinnamon, nutmeg and cloves
Spinach, Apple and Pecan Salad
3 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon agave nectar or brown sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cumin powder
1 Pink lady apple, halved, cored, thinly sliced
1/4 cup red onion, cut in thin strips
3/4 lb fresh spinach, washed, stems removed, leaves torn
1/2 cup toasted pecans
Prep Time: 10 mins
Total Time: 10 mins
1 In serving bowl, whisk oil, vinegar, mustard, agave nectar, cumin, salt and pepper unti thick.
2 Add apple and onion and toss until apples and onions are covered with dressing.
3 Place spinach on top, then pecans.
4 Just before serving, toss.
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