The Pink Lady Apple tree's fruit has an attractive pink blush over yellow on a medium to large apple. The variety was originally bred by John Cripps at the (then named) Western Australia Department of Agriculture by crossing the Australian apple Lady Williams with a Golden Delicious to combine the best features of both apples. The crispness and sweet-tart flavor keeps well in storage and actually is best after 4 weeks. Flesh resists browning when cut so it is great for fresh eating, salads, cooking and baking. Ripens in late October. A low chill variety needing only 400 chill hours that pollinates well with Fuji, Gala or Granny Smith.

Pink Lady apples are the earliest to blossom (late March/early April in the Northern Hemisphere and late September/early October in the Southern Hemisphere), and some of the last to be harvested (end of October/early November in the Northern Hemisphere and late April/early May for the Southern Hemisphere). It is the significant change in temperature between night and day in the autumn that gives the apples their colouring. However, they must also be well exposed. Therefore, the trees must be carefully pruned and their fruit production well managed.

Zone 5-9. A medium size fruit with rich yellow skin blushed with pink. Flavor is sweet-tart. Ripens late October.