Apples with Pink Inside: 7 Varieties & How to Use Them

Apples with pink or red flesh are a real category of heirloom and modern varieties that look stunning when sliced and taste pleasantly tart to sweet. Unlike the white-fleshed apples at most supermarkets, these pink-fleshed apples (like Pink Pearl, Mountain Rose, and Scarlet Surprise) have a rosy interior that stays pink even after baking, making them perfect for pies, sauces, and garnishes. This guide covers the best pink-fleshed apple varieties, how to cook with them, and a simple recipe for a pink applesauce that shows off their color.

Ingredients

• 4 medium pink-fleshed apples (about 1.5 lb / 680 g), such as Pink Pearl or Mountain Rose
• 1/2 cup (120 ml) water
• 2 tablespoons (30 g) granulated sugar, or to taste
• 1 tablespoon (15 ml) fresh lemon juice
• 1/2 teaspoon ground cinnamon (optional)

Instructions

1. Wash the apples. Peel them if you prefer a smoother sauce, or leave the skin on for extra color and fiber. Core and cut into 1-inch (2.5 cm) chunks.
2. Place the apple chunks in a medium saucepan with the water, sugar, lemon juice, and cinnamon if using. Stir to combine.
3. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 20–25 minutes, stirring occasionally, until the apples are soft and falling apart.
4. Remove from heat. For a smooth sauce, blend with an immersion blender or in a regular blender until desired consistency. For chunky applesauce, mash with a potato masher.
5. Taste and add more sugar if needed. Serve warm or chilled.

Tips

• Substitutions: If pink-fleshed apples are unavailable, use any firm, tart apple (like Granny Smith) and add a few drops of red food coloring or a handful of raspberries to achieve a pink hue. This will change the flavor slightly.
• Storage: Fresh pink-fleshed apples can be stored in the refrigerator for up to 2 weeks. Keep them in a plastic bag with a damp paper towel to maintain crispness.
• Common mistake: Don’t overcook the applesauce, or the pink color may fade to a dull brown. Cook just until soft, and avoid boiling rapidly.
• Browning: Pink-fleshed apples brown faster than white ones once cut. Toss slices in lemon water (1 tablespoon lemon juice per 1 cup water) if using them raw in salads or charcuterie boards.

Serving Suggestions

Serve pink applesauce as a colorful side with pork chops or roasted chicken. It also makes a beautiful topping for oatmeal, yogurt, or vanilla ice cream. For a show-stopping dessert, use pink-fleshed apple slices in a tarte tatin or as a garnish on a cheese platter.

Variations

• Spiced Pink Apple Butter: Cook the applesauce longer (about 1 hour) until very thick, then add 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. Refrigerate and use as a spread.
• Pink Apple Crisp: Use the pink apples in your favorite crisp recipe. The filling will turn a lovely rose color as it bakes. Add a splash of raspberry liqueur for extra depth.
• Savory Pink Apple Chutney: Sauté chopped pink apples with onion, ginger, apple cider vinegar, and a pinch of chili flakes for a tangy condiment that pairs well with curry.

Storage and Reheating

Store pink applesauce in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months in a freezer-safe container. To reheat, warm gently in a saucepan over low heat, adding a splash of water or apple juice if it has thickened. Do not microwave for too long, as it may splatter.

Frequently Asked Questions

Where can I buy pink-fleshed apples? They are often available at farmers’ markets, specialty grocery stores, or online orchards. Look for varieties like Pink Pearl, Mountain Rose, or Scarlet Surprise. If you can’t find them, ask your local orchard to order them for you.

Are pink-fleshed apples genetically modified? No, they are natural heirloom varieties that have been cultivated for centuries. The pink color comes from anthocyanins, the same pigments found in red berries and purple grapes.

Can I eat the skin of pink-fleshed apples? Yes, the skin is edible and often has a reddish blush. However, some varieties have a tougher skin, so you may prefer to peel them for sauces or baking.

Do pink-fleshed apples taste different from regular apples? They tend to be more tart and less sweet than common varieties like Gala or Fuji. Some have a hint of berry or floral flavor. Taste varies by variety, so try a few to find your favorite.

Why did my pink applesauce turn brown? The pink pigment is sensitive to heat and oxygen. To minimize browning, cook quickly, add lemon juice (the acid helps preserve color), and avoid overcooking. Also, use a non-reactive pot (stainless steel or enameled) rather than aluminum.

Can I use pink-fleshed apples for baking pies? Absolutely. They hold their shape well and add a pretty pink tint to the filling. Because they are tart, you may need to increase the sugar in your recipe by 10–15%.

Related

• Slow Cooker Pork Roast with BBQ Sauce Recipe
• Simmering Short Ribs Recipe: Tender & Rich
• Simmering Vinegar to Remove Odors: How-To

More recipes to cook

• Chia Seed Fiber: How to Use It & Recipes4 hr 5 min
• Chia Seeds in Stomach: Do They Expand? Facts & Safe Eating5 min
• Chia Seed Pudding Experiment: 5 Ways That Work4 hr 15 min
• Chia Seeds Expiry Date: How to Check If They’re Fresh2 hr 10 min
• Chia Seeds Expand: How to Use Them4 hr 5 min
• Chia Seeds and Estrogen: What to Know4 hr 10 min
• Chia Seeds Everyday: Easy Daily Recipes4 hr 10 min
• Chia Seeds Effect on Body: What They Really Do4 hr 10 min

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).