I love presenting people with new fruit that makes them go wow and their socks going flying off.
An apple that is light to dark pink on the inside said definitely will produce that reaction.
When I first encountered Pink Pearl in 2012, I shared one apple with some co-workers, I worked at a small produce market. I love the look of shock and awe on their faces when I sliced open this green-yellow transparent looking apple. They were expecting that familiar white color, instead a brilliant pink hue was before them. I think the flavor took them by surprise too, more on that in moment.
Pink Pearl was developed by Albert Etter in 1944 in northern California. It ripens right around the end of August, so it’s a summer apple. The first ones I purchased were grown under the Viva Terra label. They grow organic fruit on the west coast.
Since then I have had Michigan grown ones as well as ones from one of my favorite orchards, Johnston Fruit Farm in Swanton, Ohio.
My Experience with this Apple (Rating Scale 1-10)
Tartness : 7
Apple Flavor: 7
Overall Feeling: This apple has a unique tart flavor with enough sweetness to allow for out of hand eating. The apple is not as juicy as a lot of the varieties that dominate grocery store shelves. That unique flavor surprised those co-workers I sampled them too. It’s definitely a fun variety you should keep a lookout for.
Uses for Pink Pearl Apples
These apples are also good for cooking. The color is not lost when heat is introduced to these apples. Make applesauce with these and it will have a rosy pink glow! You could also dry these apples – that would be pretty as well.
[irp posts=”16439″ name=”Dried Apple Chips”]
Pink Pearl Applesauce
I was super excited to try out Pink Pearls as an applesauce with my leftover apples from my last orchard visit. As the Pink Pearl apple aged they weren’t as tart as when I first tried them. They softened a little but weren’t mealy yet. I felt they were perfectly ready for apple.
They make an applesauce that was on the tart side, but not overbearingly tart. The texture of the sauce was really nice, velvety smooth.
The color came out very interesting. A peach color. A combination of the yellow skin and the pink inside. I cooked my apples with the skin on and then put them through my Oxo food mill. If you wanted to go for more of a pink color you can try remove the skin. I don’t like peeling apples and since I have a food mill I don’t have to!
If you don’t have a food mill and also don’t want to peel the apples you can push the apples through a sieve.
Pink Pearl Applesauce
A stove top applesauce made with Pink Pearl apples. If you cook with the skin on you get a rosy, peach color, if you cook them them peeled the sauce will be more light pink in color.
- Any amount Pink Pearl apples cored remove, peeled (optional)
Slice the apples into quarters with the core removed. If you have a food mill or sieve you don't need to peel the apples.
Add the apples to a pot with enough water to cover the bottom of the pan. I usually use about 1/4 to 1/3 cup.
Bring to a boil. Reduce to medium heat and cook until the apples are soft. Add more water if needed so you don't burn the apples.
Once the apples are soft (you can easily smash them with a spoon) remove the heat. Allow to cool for a few minutes before running through a sieve or food mill. If you peeled them, you can just mash the sauce with a potato masher.
If the sauce is too thin, put it back on the heat and reduce the moisture content until your desire consistency.
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 : If you do want to peel your apples this is the best peeler I have ever owned. Does a great job peeling an apple.
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