The Pink Pearl apple is an inner pink-flesh apple cultivar with cream colored skin developed in 1944 by Albert Etter, a northern California breeder. US plant patent 723 for the Pink Pearl was obtained later that year. It is the offspring of the Surprise apple, an old English variety and was cultivated from an older rosy-fleshed apple introduced by German settlers in the mid 1800s. It is different from the Pink Lady apple, which has pink skin and is not a novelty.
Pink Pearl apples are low in calories, high in water content and
contain vitamins A, C and B. They also contain a dietary fiber known
as pectin, which has been shown to lower cholesterol levels, and
trace amounts of boron, which has been touted for its ability to
help build strong bones. Great for pink applesauce or as a color
burst in salads.
Pink Pearl apples are generally medium sized, with a conical shape.
They are named for the color of their flesh, which is a bright rosy
pink sometimes streaked or mottled with white. They have a
translucent, yellow-green skin, and a crisp, juicy flesh with tart
to sweet-tart taste. Pink Pearls are grown in various countries, but
generally available in the US from California, Michigan, Ohio,
Oregon, as well as Canada, England, and Australia.