When I first discovered the Pink Pearl apple about a half dozen years ago, there was only one farmer growing them or at least bringing them to the Farmer’s Markets. As you can see this apple, with an almost translucent skin has almost all of its color in its tart to sweet tart flesh. That particular farmer’s Pink Pearls tended to ripen in late August a time of year I am often on the road. There are now three farmers in the area growing them, including Grouse Mountain Farm, and because of microclimate differences, they can be had through the end of September. Since I am a big fan of tart and sweet tart apples, I really enjoy eating them out of hand, but they also add great color to salads - think Pink Waldorf. I am curious to see what heat will do to the color, so I will be sautéing some later this week to serve with a pork Flat Iron Steak.