Pink Pearl (apple)

Pink Pearl (apple)

The Pink Pearl is an apple cultivar developed in 1944 by Albert Etter, a northern California breeder. It is known for its unique pink flesh and tart flavor.

History

Albert Etter, a pioneering horticulturist, developed the Pink Pearl apple as part of his extensive work in apple breeding. Etter focused on creating new and unique apple varieties, with the Pink Pearl being one of his most successful creations. He introduced the Pink Pearl in 1944, after decades of careful selection and breeding.

Characteristics

The Pink Pearl apple is most notable for its distinctive pink flesh, which contrasts sharply with its yellow-green skin. The flesh's color is due to the presence of anthocyanin, a pigment common in many fruits but unusual in apples. The apple's skin is also lightly translucent, allowing some of the pink color to show through.

In terms of flavor, the Pink Pearl is often described as tart and tangy, with a hint of raspberry. It is also known for its aromatic qualities. The apples are typically harvested in late summer to early fall.

Cultivation

Pink Pearl apples are grown in various parts of the world, including the United States, Canada, and parts of Europe. They are particularly popular in regions with cool climates, which are ideal for apple cultivation. The trees are moderately vigorous and are known to be susceptible to common apple diseases, such as apple scab and powdery mildew.

Uses

Due to their unique color and flavor, Pink Pearl apples are often used in cooking and baking. They are particularly popular in desserts, such as pies and tarts, where their color can be showcased. The apples are also enjoyed fresh, often served in salads or used as a decorative element.

See also

• List of apple cultivars
• Apple
• Horticulture

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