Did I virtually pack my pink mac* the moment I was invited to the Pink Lady apple orchard in Avignon? Yeah I did. And was I absolutely delighted when I clamped eyes, like soulmates across a crowded room, on this pink beret* in Glasgow airport? Yeah I was. What can I say… I love a theme. I am that girl.
And so I found myself here, a pink lady, surrounded by Pink Ladies.
But first let me give you a bit of background and tell you about my love affair with Pink Lady apples… For years I have been drawn to that pretty blush above all others and justifying that they are ‘simply better’. You see, to me, an apple is not just an apple. Some apples are special. And now, after a visit to one of the dreamy French orchards, I know why.
You might be thinking November is somewhat late for a harvest and you would be right. But Pink Lady apples are the first to blossom and the last to be harvested and this extra time in the sun gives the apples their special blush, sweeter crunch and wonderful fizz. Can an apple fizz? Yes, yes it can. If you have ever had one then you know exactly what I mean and if you have not then you, my friend, are missing out. Pink Lady orchards nestle within some of the best wine regions in the world (I can absolutely confirm that too, my word, the wine on this trip…) so the growing conditions are just perfect and when it comes to picking them, well, they are hand picked of course and only the very best apples are selected and given the Pink Lady seal of approval – the pink heart-shaped sticker on each one a symbol of its authenticity.
I was not quite prepared for just how laden the trees at the orchard would be; each branch literally covered in jewels of pink. Together with my dear friend Monica (twice in one year!), we were absolutely enchanted by the sights and scents of the orchard; the satisfying ‘snap’ of picking apples straight from the tree, filling our wooden crates with these precious apples and crunching into the pale, fizzing flesh surrounded by the mild perfume of the orchard will be with me each time I reach for one at home from the fruit bowl.
I enjoy them sliced with coconut almond butter, dunked into a honey rosemary baked camembert and even garnishing a gin cocktail but a Pink Lady apple plucked right from the branch in Provence might just be my new favourite…
In collaboration with Pink Lady Apples
Photos by myself and Monica.
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