Pink Pearl; A Sweetheart of an Apple

A heart-shaped tart with Pink Pearl apples

It should really be called pink surprise…but that is the name of one of its  parents so we can’t do that…wait,  let me start again.  People often ask me what kind of edibles I grow in my own garden. When the subject of apples comes up, I tell people my personal favorite is “Pink Pearl”. They often say, “Oh I know that one and I like it too” but they are almost always thinking of “Pink Lady” apple, which is a very good one that has been available in markets for a number of years now. Pink LADY is a lovely soft pink on the OUTSIDE but Pink PEARL is pink on the INSIDE. When I mention this distinction I often get a blank look from the listener, because this heirloom apple, which exhibits an ancient color trait, is just now being re-discovered by new edible garden enthusiasts.

The pale green skin holds a lovely surprise

This lovely apple variety was created in northern California in 1944 by plant breeder Albert Etter. It is believed to have been developed from an older variety named Surprise, thought to be originally from Turkey and brought to the US by German immigrants a hundred years before. I was first introduced to the variety by Sam Bryan of Broadway Terrace Nursery (thanks Sam), many years ago, when I purchased one for a gift. Later, when I had the right spot, I planted one in my own garden, where it has been growing for almost 15 years now.

The rosy, marbled flesh of the Pink Pearl apple

Pink Pearl, like its variable namesake, is a thing of beauty. The cream-colored, unremarkable skin barely gives a hint at what lies beneath. The pink flesh inside, from my experience, can be a soft, delicate rose or a vivid swirl of crimson, depending on the individual apple, the time of maturity and the seasonal conditions. The blossoms too, are noteworthy for their dark pink color, more like some crabapples, and are a lovely addition to any landscape.

Dark pink blossoms are a garden bonus

People who are familiar with this apple can sometimes dismiss it as being mealy, but from my experience, that is only if you wait too long to pick them. On the central California coast they start to ripen in August and they are most reliable when used early, when they are still relatively sour. If you are like me and enjoy the more sweet-tart varieties, then they are delicious from an early stage. If you desire a greater sugar content, they are still perfect for cooking and baking where you can add the amount of sugar you like. Because they are useful early, they are terrific for harvesting over a relatively long period. This is an added benefit to a home orchard, where you might not want to deal with a lot of fruit at once.

Pink Pearl apples wait for harvest

They last relatively long on the tree. Some years, I’ve harvested them over, as much as, a six to eight week period. Often the later ones really sweeten up and stay crisp and juicy, but in some years they can get a bit mealy as they sweeten. I haven’t yet figured out what factors are influencing this but they generally retain their beautiful coloration even into this later stage.

My nephew James takes a bite

Kids love their unusual color and harvested right off the tree they add conversation-starting interest to any fresh use. They can be processed in any way that you would other apple varieties. They make lovely sauce, cider and preserves. However, the nice pink color they imbue can also be “faked” by the addition of some berry juice to, say,  your applesauce for example. Also I have found that many preserving methods allow them to eventually oxidize and lose their distinctive color, even when preserved in alcohol (I once tried an infused vodka, which tasted ok but the apples were brown and unattractive). Because of this, I prefer to use them in ways that have more visual impact.

Frosty slices waiting to be baked

In order to keep their color over the longest time, so far I’ve found that the best way to preserve them is to dry or freeze them. I usually cut them into large slices and pop “project sized” portions into the freezer, then use them for baking later in fall and winter. This seems to keep their color very well and adding them sliced or chopped to baked goods, like tarts, crumbles and pies shows off their amazing color in a way that can’t be imitated.

Pink Pearl apple tart

Winter is the time to add a bare-root tree to a sunny, well-drained spot in your garden. You could soon be enjoying the beautiful blossoms and within a couple of years, you could be baking an amazing pink apple tart straight off the tree or, with just a little forethought, for your valentine, or almost any time of year.

You don’t have to coordinate your outfit to your apples, as my niece Emily happens to do here, but it can’t hurt