With an appealing rosy blush to her skin and Monet-like swashes of yellow that add a bright bit of flair, the Pink Lady apples is quite a beauty. And fortunate for her admirers, her true beauty does lie skin deep. She exudes a zippy effervescence that makes her a favored companion in the kitchen; one that is prized for her versatile nature and appealing flavor. With a sweet-tart disposition and firm structure, she performs well in both savory and sweet settings; holds up nicely under heat; and, because she is particularly resistant to browning when sliced, she’s wonderful served up fresh.
She’s quite a Lady!
Hi, my name is Lorie and I’m happy to say that I’ll be a guest contributor to The Stem – sharing fruitful recipes, little inspirations, and flavorful tidbits that I think Stem readers might enjoy. I’m a self-taught cook that believes in using the freshest ingredients possible and loves nothing more than cooking for my family and close friends. I look forward to sharing Stemilt’s beautiful fruits with you in the coming months – like this week’s post on Stemilt’s delicious Pink Lady apples.
While there are a number of ways to incorporate Pink Lady apples throughout the day for snacking and mealtime, I want to share two favorites of mine that just happen to both include carrots! I’ve become somewhat enamored with this combination of late. The sweetness of fresh carrot just blends beautifully with the sweet-tart flavor of Pink Lady apples.
In this first recipe, Pink Lady apples combine with fresh carrot and ginger for a wonderful, tangerine-hued smoothie that is subtly sweet and bright in flavor. It was inspired by a beverage I had a few months ago in Seattle and, quite frankly, had nearly every day of my visit. While that particular beverage was juiced, I actually prefer using whole fruits or veggies in a blended format, getting the full benefit of their sweet, nutritious components. In my smoothie version here, I also toss in a bit of fresh banana and orange, and a good spoonful of ground flax meal. Smoothies are great vehicles for combining all these little bits of good-for-you ingredients, making them a perfectly delicious and refreshing way to start the day. The fact that it’s also rich in both Vitamin A and potassium is just an added bonus!
Another favorite recipe of mine featuring Pink Lady apples, is this Kale-Spinach Chop Salad. Along with a generous pop of shredded carrot, this salad features a good little chop, slice and dice of a number of crunchy, flavorful ingredients that get drizzled with a sweet-savory citrus vinaigrette that pulls everything together beautifully. Loaded with leafy greens, fruits and veggies, this salad is not only good, it’s good for you!
And now, it’s time for you to give these a try at home. From my kitchen to yours, enjoy these delicious Pink Lady apple recipes, as well as a few additional suggestions on how Pink Lady apples can be added to your breakfast, lunch and dinner plans.
Apple, Carrot & Ginger Smoothie
Makes approximately 24 ounces
- 3/4 cup ice cubes
- 2 Stemilt Pink Lady apples, cored and quartered
- 2 medium carrots, ends trimmed, cut into one-inch lengths
- 1/2″ to 1″ square knob fresh, peeled ginger (as preferred)
- 1/2 navel orange, peel and pith removed
- 1/2 small banana, peeled
- 1 tablespoon golden flax seed meal (if desired)
- 1/2 cup to 1 cup water (depending on preferred consistency)
Procedure: Place ice cubes in pitcher of blender, followed by apples, carrots, ginger, orange, banana, and flax meal. Add in 1/2 cup water. Blend on high speed (or “whole juice,” or “smoothie,” as applicable on blender settings) for approximately 1 minutes (or designated time programmed by blender); until ingredients are completely broken down/puréed. Blend in additional water to thin out, if desired. Serve immediately.
Nutrition Information: Calories 95 (6.6% from fat); Fat 0.7g (sat 0.1g, poly 0.5g, mono 0.1g); Protein 1.1g; Carbohydrates 22.6g; Fiber 4.3g; Sugar 14.9g; Cholesterol 0.0mg; Potassium 216.1mg; Sodium 23.7mg.
Kale & Spinach Chop Salad with Pink Lady Apples
- 6 cups loosely packed, roughly chopped fresh kale, center ribs removed (about 5 to 6 large leaves)
- 4 cups loosely packed, roughly chopped fresh baby spinach (about 4 ounces)
- 2 Stemilt Pink Lady apples, cored, cut into 8 wedges and thinly sliced crosswise (about 3 cups sliced)
- 2 cups shredded carrot (about three 6″ carrots)
- 1/2 cup thinly sliced green onion, both green and white parts (about 2 green onions sliced on diagonal)
- 1 cup thinly sliced celery (about 2 medium stalks sliced on diagonal)
- 1/2 cup thinly sliced radish (about 6 to 8 small radishes, halved and sliced)
- 2 cups roughly chopped dry roasted, unsalted almonds
- 1 cup dried sweetened cranberries
For the Vinaigrette (makes about 1/2 cup):
- 4 tablespoons good balsamic vinegar
- 4 tablespoons freshly squeezed orange juice (1 or 2 navel oranges, divided)
- 2 teaspoons apricot jam
- 1/2 teaspoon tamari
- 2 teaspoons honey
- 4 tablespoons extra-virgin olive oil
Procedure: Whisk balsamic vinegar, 4 tablespoons freshly squeezed orange juice, apricot jam, tamari, and honey in a bowl, until just combined. Add in olive oil and whisk to incorporate. Set aside.
Place chopped kale in a large bowl. Add approximately 2 to 3 tablespoons of prepared vinaigrette to kale and “massage” dressing into greens with clean fingers for about 1 minute. (This will help “tame” and soften kale.) Place sliced apples in a bowl and squeeze juice from remaining navel orange over top; toss to incorporate throughout apple. While Pink Lady apples are particularly resistant to browning when sliced, a touch of citrus will further prolong their bright, creamy color. Set aside apples while you chop other fixings.
Add spinach, apples (drained), carrot, green onion, celery, and radish to kale. Lightly dress salad with vinaigrette, as preferred. Toss greens to fully incorporate vinaigrette. Add almonds and cranberries to greens and toss a few more times to just incorporate. Serve immediately.
Nutrition Information: Calories 558 (49.2% from fat); Fat 30.5g (sat 3.1g, poly 2.8g, mono 10.2g); Protein 12.8g; Carbohydrates 70.5g; Fiber 14.8g; Sugar 42g; Cholesterol 0.0mg; Potassium 943.9mg; Sodium 187.8mg.
Lorie’s tips for using Pink Lady apples throughout your day:
Pink Lady apples are great in morning fixings:
- Chopped and dropped into simmering oatmeal just a minute or so before it’s pulled from the stove
- Peeled and finely diced and sprinkled atop pancakes on the griddle, just as they are beginning to form those tiny bubbles and just before they are flipped
- Diced and mixed with some raisins and chopped almonds to top a bowl of Greek yogurt
For a mid-day snack:
- Cut Pink Lady apples into wedges and dip them into some creamy or crunchy peanut butter
- Slice them up and serve them along with cheese for a great, sweet-savory treat
Or, for lunch or evening fare:
- Dice Pink Lady apples into your favorite tuna fish fixing
- Dice or slice them up and pop them on to a whole wheat tortilla, along with some shredded carrot, shredded lettuce, sliced red peppers, and a drizzle of a fruity vinaigrette for a fun vegetarian wrap
- Chop them up and add them to your favorite salad
- Slice them up thin and partner them with your favorite deli turkey, soft brie, baby greens, and a slather of delicious honey-mustard for a great sandwich
- Team Pink Lady apples with the fixings for a carrot or butternut soup for a bit of added sweetness and purée to a smooth finish
- Add chunks to a chicken-onion-pineapple grilled kabob for a sweet little touch
Visit Stemilt’s Pink Lady for even more ideas!
Let your imagination be your guide. Pink Lady apples are so versatile, you really can’t miss. She’s a pretty perfect little performer.