Pinata Apples – An Apple with a Tropical Twist

2010 began with a nationwide release by Stemilt fruit (they also produce the seckel pears I wrote about in a previous post) of a new apple, the Pinata. Now each New Year since the American public has been blessed with this beautiful apple. In case your wondering where they are harvesting apples in January in the United States, these apples were actually harvested in October and held in a controlled area until their nationwide release just after Christmas. Althought you might be able in some areas to get them earlier than that. Some background on this apple, it was first grown in the US In 2004. It has been available in the Pacific Northwest for a couple years before it had it’s nationwide release.

Check out this video from Stemilt to learn more about the apple:

Can You Buy Organic Pinata Apples?
Yes. Stemilt offers organic Pinata apples under their Artisan Organics label. The organic one are available at the same time as the conventional. However the supply usually runs out before the conventional. Look for Organic Pinata at stores that carry only organic or prefer organic fruit, such as places like Trader Joe’s or Whole Foods. I haven’t had any organic ones myself yet, but I am keeping my eyes out for them.

My Experience with this Apple (Rating Scale 1-10)

Overall Feeling: So what does it taste like? In the Pinata’s heritage you find the Golden Delicious, Cox’s Orange Pippin, and the Duchess of Oldenburg (fancy name!). The apple is firm, crunchy, and juicy. It has a tropical (pineapple/mango like) undertone in it’s taste, which makes it unique. It also doesn’t brown very quickly so you can enjoy your time eating it, which out of hand eating is probably your best bet with this apple. But I have cooked with it before with nice results. At the end of this post I posted a recipe for sauteed butternut squash with Pinata apples. Make sure to check out my full post featuring this recipe.

Check a grocery store near you to find this new apple treat. Feel free to post a comment to tell us where you have seen the Pinata and what you think of it.

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Sauteed Butternut Squash and Pinata Apples

Course Side Dish

Servings 2

Author Eric Samuelson

Ingredients

• 1 Pinata apple peeled and cubed
• 1 small butternut squash peeled and cubed
• 1 tablespoon butter
• 1 teaspoon high smoke point cooking oil I used sunflower
• 1 teaspoon good apple cider vinegar
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon maple syrup
• kosher salt and freshly ground black pepper to taste

Instructions

1. Melt the butter along with the oil in a saute pan over medium high heat.
2. Add the squah along with the pepper and salt to taste.
3. Cook the squash for 8 minutes, turning occasionally for even browning.
4. Add the apple and cook for 5 minutes or until the apples have softened.
5. Add the nutmeg,maple syrup, and apple cider vinegar. Stir to combine.
6. Serve hot

Here are some apple related kitchen tools I recommend:
Amco Dial-A-Slice Adjustable Apple Corer and Slicer : Allows you to slice apples into either 8 or 16 pieces
Zyliss Soft Skin Peeler : The best peeler I have ever owned. Does a great job peeling an apple.
Mirro Foley 2-Quart Stainless Steel Food Mill : A great tool for making your own applesauce. You can make the sauce without having to do any peeling.