Grown with love, Pink Lady® Apples linger longer on their trees to absorb more of nature’s goodness and develop their beautiful blush and sweet refreshing taste. The heart shaped logo is your assurance of the finest quality, guaranteeing a sweet, juicy and crunchy apple every time!
Packed with goodness
• About 10% of a Pink Lady® Apple is made up of carbohydrates and contains dietary fibre in both the skin and core.
• Approximately 4% of a Pink Lady® Apple is made up of vitamins and minerals. The rest of the apple (more than 80%) is made up of water.
The perfect Pink Lady® Apple takes time to grow so it can absorb more crisp air and sunlight. The result? A satisfying crunch and beautiful blush colour.
Pink Lady® apples excel in fresh salads and pies, perfect for sauces, great for baking, and just plain delicious when eaten on their own! The juicy, crunchy and sweet refreshing taste of Pink Lady® Apples turns everyday recipes into something extra special, especially now that they're in season.
Here's how to make pork cider stew using the Pink Lady® Apples:
Preparation Time: 45minutes
· 3T olive oil
· 1 kg pork fillet
· 1 red onion
· 3 small leeks
· 2 cloves garlic
· 4 sprigs rosemary, finely chopped
· 1 cup rich beef stock
· 1 cup apple cider
· 250g punnet brown mushrooms
· 5 Pink Lady Apples
1. Cut fillet into cubes. Heat a large heavy based stew pot, add oil, then meat in batches, and brown on all sides. Remove and set aside. Chop onions finely, as well as leeks, add to the pot. Add crushed garlic and rosemary saute for about 3 minutes. Return pork to the pot and stir to mix.
2. Pour beef and apple cider, bring to boil, then simmer for about 20 minutes.
3. Cut the mushrooms in half. Core the Pink Lady® Apple and cut into cubes. Add to the mushrooms and the Pink Lady Apples into the pot and continue to cook for about 10 minutes until liquid is reduced and thickened. Serve with your favourite side dish as mashed potatoes.