What's That?!

The Pink Pearl apple is an apple cultivar developed in 1944 by Albert Etter, a northern California breeder. It is a seedling of "Surprise", another redfleshed apple.

Pink Pearl apples are generally medium sized, with a conical shape. They are named for their bright, pink flesh. They have a translucent, yellow-green skin, and a crisp, juicy flesh with tart to sweet-tart taste. Pink Pearl apples ripen in late August to mid-September.

Apple Raisin Nut Crumble Cake (eggless+gluten-free)

3 cups all purpose GF baking mix

2 cups raw brown sugar

4 cups sliced granny smith apples

1 cup grated granny smith apples

2 teaspoons baking powder

1 cup chopped walnuts

1 cup raisins

1 teaspoon nutmeg

1 teaspoon cinnamon

1 cup pure vegetable oil
1 cup Greek yogurt
1 cup apple juice

1 teaspoon melted butter

1 teaspoon vanilla

Preheat oven to 350 F

Sift all the dry ingredients into a large bowl. Set aside. Peel, core and slice apples. Add brown sugar and mix to combine. Let it sit for 30 minutes. Blend all the wet ingredients together and add to the dry. Fold in apples.

Pour into a prepared 12" by 12" round tart pan and bake for 55 minutes or until a stick inserted into the center comes out clean.

Serve warm with fresh whipped cream and ice cream as a dessert or cold as a slice.

Curried Apple Chicken Salad

1 whole roasted chicken

1 1/2 cups plain Greek yogurt

2 large green apples

3 celery sticks with leaves, chopped

1 cup raisins (optional)

1 cup slivered almonds (optional)

2 shallots, chopped

1 garlic clove, crushed

Handful fresh Italian parsley, chopped

2 tablespoons curry powder

Sea salt and black pepper

Get a sieve, and a bowl that fits nicely under the sieve with a decent amount of space under the bottom of the sieve, and a cheesecloth or a clean tea towel placed in the sieve, pour the yogurt in, and keep refrigerated overnight or up to two hours if you are short on time to drain off all the liquid in the yogurt, giving you a very thick consistency for the dressing.

Remove apple core and chop into bite size pieces. Remove skin and bones off chicken and chop into bite size pieces. Combine all the ingredients in a large salad bowl (except curry, garlic and yogurt). Toss to combine and season with sea salt and black pepper.

Combine yogurt, garlic and curry powder (add another tablespoon of curry if you prefer a stronger curry flavor). Season with sea salt and black pepper and add to the salad for a final toss. Keep refrigerated until serve.   

Gluten and Sugar Free Apple Oatmeal Loaf

2 cups all purpose gluten-free baking flour

2 cups oatmeal

1/4 stevia or 3/4 cup raw brown sugar

2 teaspoons cinnamon

2 teaspoons gluten-free baking powder

1/2 cup apple sauce

1/2 cup grapeseed oil

1 1/2 cup almond milk

1 cup chopped walnuts

3 large fuji apples (or similar), peeled and diced into small pieces

Preheat oven to 400 F.

Line a loaf pan with parchment paper.

Combine flour, oatmeal, cinnamon, baking powder, apples, walnuts, and stevia. Mix all the wet ingredients together and fold into the dry ingredients.

Pour into loaf pan and bake for 40 minutes or until a stick inserted comes out clean.

Let the loaf cool completely before cutting.

Veggie Meatball Snack for Kids

2 lb fresh ground/mince lean meat

1 large tomato

2 large carrots, chop into small pieces

1 large apple, remove core and chop into small pieces

1 cup fresh spinach

1 cup freshly grated mozzarella

1 large egg

2 garlic cloves

1 tablespoon whole grain mustard

2 tablespoons extra virgin olive oil

sea salt and black pepper

Preheat oven to 450 F

Puree carrots, tomato, spinach, apple and garlic until it turns into a smooth paste. Add to the rest of the ingredients and mix well to combine. Season with sea salt and black pepper.

Drop teaspoonfuls into the palm of your hand and shape into small ball. Arrange on a single layer in a greased baking sheet.

Bake for 20 minutes or until golden brown.

Serve with your favorite dipping sauce or pasta.