Pink Pearl (apple)

The Pink Pearl is a cultivar of apple notable for its striking pink flesh. It was developed in 1944 by Albert Etter in Ettersburg, California, from a cross between 'Surprise' and 'California Beauty'.

The apple is typically medium in size with a conical shape and a thin, yellow-green skin that may have a slight pink blush. The flesh, however, is where the Pink Pearl distinguishes itself. Its flesh is a vibrant, almost neon pink, with a crisp and juicy texture.

Pink Pearl apples are generally considered a good eating apple, with a tart, slightly sweet flavor. They are also commonly used in cooking and baking, as the pink color holds up well during heating. They are particularly popular for making pink applesauce, pies, and other desserts.

The Pink Pearl apple typically ripens in late summer to early fall. The tree is known to be relatively disease-resistant.