Pink Lady versus Sundowner
Pink Lady’s are good in apple sauce and in apple pie. They also make for good crisp, kind of lemonadey eating. They’re Australia’s favourite apple. If you like Pink Lady Apples you’re sure to like Sundowners – they’re effectively sisters sharing Lady Williams and the Golden Delicious as parents and both were developed in the 1970s by Western Australia’s John Cripps.
The Sundowner arrived early this year. It’s a late-season apple with a sweet sharp flavour. Unlike the Pink Lady it holds its shape through cooking and can be used to top an apple pie or apple cake or make a key component in a crumble. Sugar levels in the Sundowner increase over time as you store the apple so they get better with age.
Apples ripen quickly at room temperature. Not necessary for winter but if you have a heated house then some farmers recommend leaving out the one or two you wish to eat immediately and storing the rest in a plastic bag in the fridge. The plastic will stop the apple from drying out in the fridge’s cool but dehydrating environment. Store apples, like most fruit, away from vegetables to avoid spoiling. The only issue with leaving them in the fridge is that the flavour changes so let them warm slightly before eating.