From California Eating Amy Traverso
To make matters worse, Pink Pearls are homely on the outside, with dull yellow-brown, faintly blushing skin and an uneven conical shape. I almost skipped over them at the farmers market myself. But they have a secret: inside, they’re positively vampy, with shockingly pink, sweet-tart flesh. Even the blooms are bright pink. The fruit is crisp and tastes of raspberries and lemon custard. In fact, I baked some Pink Pearls in a galette with raspberries and they were a natural pairing.
The first Pink Pearl was hybridized in Northern California in 1944 from another red-fleshed variety called “Surprise,” which, in turn, probably descended from an ancient breed of red-fleshed Turksh crabapples. “Surprise” apples were beautiful, but sour; a plant breeder named Albert Etter came up with with Pink Pearl as a way to breed more sweetness into them. So I’m giving thanks to him and to the farmers who keep these heirlooms in circulation.”
Find the Pink Pearl at Triple T and Lamberts.