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9 Trader Joe s Apple products to pick up this fall. Pink pearl Apple whole foods

Sweater weather is here. and so are Apple blossoms and Apple cider doughnuts!

Published October 10, 2022 4:01PM (EDT)

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Trader Joe’s store (Michael Brochstein/SOPA Images/LightRocket via Getty Images)


Autumn is officially here, which means it’s time for one of the most wonderful activities of the year: Apple picking. Before you plan a trip to your local orchard, don’t forget to brush up on our handy explainer for how to pick the best apples this fall.

If Apple picking isn’t your journey, a trip to your neighborhood supermarket may be all you need to live Apple-y ever after. Alongside maple, pumpkin spice and salted caramel, Apple is a simple yet classic fall flavor that is touted in a slew of grocery items — both edible and non-edible.

First, there are Apple cider doughnuts, Apple pie and Apple tarts. Then there are Apple-scented body butters, candles and lotions. And the list goes on.

As sweater weather heats up, Trader Joe’s has been busy rolling out its line of new and returning Apple-licious products. From frozen Apple blossoms to Apple cider hand soap, here are 9 Apple products that you can pick up this season.

This list adds to Salon Food’s growing library of supermarket guides. If you’re craving a seasonal, ready-to-eat sweet treat, check out the 6 fall bakery items to try from Trader Joe’s this year.

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Trader Joe’s Apple Cider Donuts (Photo by Joseph Neese)

Unlike most store-bought Apple cider doughnuts, the boxes on TJ’s store shelves are specially made by a family-owned bakery in Western Massachusetts. They’re baked with ample amounts of love and — most importantly — Apple cider, which makes them airy and slightly tangy in taste. To add to that goodness, each doughnut is hand-rolled and generously coated in cinnamon and sugar once they come out of the fryer.

Enjoy TJ’s Apple Cider Donuts straight out of the box or warmed up in the air fryer. They pair exceptionally well with a hot cup of joe, tea or TJ’s Spiced Cider. If you’re looking to sweeten things up, try a scoop (or two) of vanilla ice cream and a drizzle of Salon Food’s salted butter caramel sauce.

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Trader Joe’s Rustic Apple Tarte (Photo courtesy of Joseph Neese)

This frozen dessert flaunts a sweet and syrupy Apple filling that is encased in a buttery crust. Simply pop a frozen tarte in the oven, bake it for 20 to 25 minutes and voilà — dessert is ready! TJ’s Rustic Apple Tarte pairs exceptionally well with a sprinkle of pearl sugar and a scoop of vanilla ice cream, salted maple ice cream or fresh whipped cream.

Per fans on Reddit, the tarte is both “delicious” and “so so so good.” “I bake a lot at home so I have high standards for baked goods but was really pleasantly surprised by this tarte! The filling was not too sweet, with a good amount of Apple pieces and Apple goo,” wrote user u/btrd_toast. “Sometimes a French-style Apple tarte can be kind of dry, which this was not. The Apple flavor is good, like they didn’t use the absolute cheapest apples. The crust tastes of real butter.”

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Trader Joe’s Apple Blossoms (Photo courtesy of Joseph Neese)

According to TJ’s, its Apple Blossoms “have been a customer favorite in our frozen foods section for nearly 20 years.” Made from folded pie crust “petals,” the pastries are stuffed with Apple filling and sprinkled with cinnamon streusel. To add to the goodness, TJ’s Apple Blossoms are prepared fresh by a family-owned supplier whose orchard is located in Canada’s Niagara Fruit Belt.

If you’re curious about how the sweets are made, check out this short video from Trader Joe’s. The Apple Blossoms come in packages of two, which you can pick up in the freezer section for 2.29.

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Trader Joe’s Spiced Cider (Photo by Joseph Neese)

TJ’s Spiced Cider, a seasonal specialty, ramps up traditional Apple cider with spices such as allspice, cinnamon and cloves. This cider can be enjoyed straight out of the bottle and warmed. or with a shot of liquor if you imbibe.

Per the grocer, the cider pairs nicely with bourbon and citrus to make a TJ’s Spiked Spiced Cider. Simply warm the Spiced Cider in a small saucepan over medium heat and slowly stir in a shot of TJ’s Sour Mash Tennessee Bourbon Whiskey (or the bottle already on hand in your kitchen) and the juice of a mandarin orange. Garnish with mandarin slices and a cinnamon stick.

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Trader Joe’s Honeycrisp Apple Scented Candle (Photo courtesy of Joseph Neese)

Warm up your home and surround yourself in fall‘s signature aroma with TJ’s Honeycrisp Apple Scented Candle. Each candle is made from a neutral soy wax blend that is infused with a sweet honeycrisp Apple scent. According to TJ’s website, the candles are also “paraben-free and made with a lead-free cotton wick that burns cleanly and consistently for approximately 20 hours of fall coziness.”

These candles come in lidded tins, which make them travel-safe. and the perfect gift for a friend, loved one or yourself!

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Trader Joe’s Apple Cinnamon Oatmeal Bites (Photo courtesy of Joseph Neese)

These cheerful breakfast bites are made from steel-cut oats that are soaked in butter, cinnamon, milk, sugar and dried apples (specifically Fuji, Gala, Golden Delicious, Granny Smith and Pink Lady). Then they’re rolled into miniature balls and lightly coated with breadcrumbs.

The best place to prepare TJ’s Apple Cinnamon Oatmeal Bites is in the air fryer, but they can also be heated up in the oven or microwave. If you’re enjoying the bites for breakfast, serve them alongside a cup of hot coffee, warm tea or your favorite fruit juice. If you’re craving the bites for dessert, enjoy them with a dollop of nut butter, a scoop of ice cream or a drizzle of caramel sauce.

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Trader Joe’s Apple Cider Scent Foaming Hand Soap (Photo courtesy of Joseph Neese)

TJ’s one-of-a-kind soap is guaranteed to not only leave your hands feeling soft and clean, but also smelling like fresh Apple cider. This seasonal foaming hand soap is made with a list of luxurious ingredients, including coconut-derived surfactants and Apple, chamomile and pear extracts.

Per instructions courtesy of TJ’s, “To release the soap’s cozy, Apple Cider Scent, simply wet your hands, work the foam into a rich lather, sing ‘Happy Birthday’ twice, and rinse.”

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Trader Joe’s Organic Cranberry Apple Juice (Photo courtesy of Joseph Neese)

Made with a blend of cranberry and Apple juices, TJ’s Cranberry Apple Juice is a slightly tart and deliciously sweet beverage that is perfect for fall. This juice can be enjoyed on its own or warmed up and mixed with Apple cider, brown sugar and cinnamon schnapps or spiced rum to make a hot cranberry-Apple cider. For a more refreshing option, reach for ginger beer and vodka to make this Apple cranberry Moscow Mule recipe.

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Trader Joe’s Sparkling Apple Cider (Photo by Joseph Neese)

Made from ripe and fresh whole apples, TJ’s Sparkling Apple Cider is a delicious, non-alcoholic alternative that is perfect for fall dinner parties. The Sparkling Apple Cider pairs exceptionally well with both sweet and savory meals, from Apple pies and pumpkin pancakes to squash soups and oven-roasted root veggies.

Trader Joe’s seasonal shopping lists:

Apples Are Red Inside (What’s The Cause Are They Safe To Eat?)

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Apples come in a multitude of colors ranging from yellow, green, and pink to red. The difference in their skin color is due to the natural pigments they contain that develop as the Apple matures.

But did you know that the flesh of apples can have varying shades as well? It’s not always white, as most people would assume. The colors cover the full spectrum ranging from light pink, all the way to deep purple and even black!

A relative newcomer in the fruit world, red-fleshed apples are still a rare sight; however, we’re sure that Apple lovers and aficionados have heard of and tried this interesting new variety.

So, why are apples red inside, and are they safe to eat? Apples are red inside because they either belong to a variant that has naturally red flesh or because it has reacted with the air and the oxidation process has turned the inside of the Apple reddish-brown. Regardless of the reason, you don’t have to worry about your Apple having red skin. As long as it looks and smells alright, it should be good to eat.

Read on to find out more about what causes red flesh in apples, whether they are safe to eat, and how to tell if an Apple has gone bad!

What Causes Red Flesh In Apples?

Red flesh in apples can be caused by a variety of factors. While some varieties are specially cultivated for this unique flesh color, others have it exclusively due to environmental factors such as temperature and light intensity.

That being said, apples aren’t the only fruit that features high levels of pigmentation. Several varieties of berries, peaches, and plums are great examples, in addition to vegetables such as red cabbage.

Let’s discuss in detail the two main causes of red flesh in apples:

Cause #1: Naturally Red Variants

One reason why some apples have red flesh is that they are naturally cultivated to have this unique pigmentation.

Found in some regions of Central Asia and East Europe, they have been brought to the US where they are being bred to form more varieties.

The flesh of these apples ranges from bright pink to bright red and even orange. They also have different colored blooms as compared to the white blooms found in regular Apple trees.

Depending on the tree, you may have light pink to bright pink blossoms on red-fleshed Apple trees.

Most varieties of red-fleshed apples, however, tend to be too bitter and not the best for consumption.

For this reason, breeders decided to cross bitter-tasting red-fleshed apples with sweet and scrumptious white-fleshed apples to produce marketable apples with red flesh inside.

As a result, some varieties of red-fleshed apples are sweet while some may be a bit tart, as with other white-fleshed apples. Some even have subtle hints of berry and citrus flavors, while others taste like fruit punch!

Sweet-tasting red-fleshed apples are not only a novelty to cultivate but may also have antioxidant properties. They can easily be identified by cutting them open.

You will see that they are mostly colored completely through, either a deep red or a nice pink, instead of just on the surface.

If you are not familiar with them, they might seem odd to you and you might assume that something is wrong with them, but don’t worry, the coloring is 100% natural and edible.

Some common varieties of red-fleshed apples include:

Cause #2: Oxidation Process

The reason why your apples may sometimes turn reddish-brown from the inside is due to the oxidation process wherein the Apple reacts with oxygen in the air and changes its color.

It mostly happens when you cut an Apple and leave it for a while. As soon as the fleshy part of the Apple is exposed to air, it will start to oxidize and change its color from yellow-white to pink and then eventually reddish-brown.

This can happen with any type of Apple and is not limited to white or red-fleshed ones. Depending on how old the Apple is and the environmental conditions that it has been exposed to, the process may be faster or slower.

The reason this happens is due to the presence of phenol inside the apples, which easily oxidizes and gradually changes the color of the Apple from white to brown.

This effect may also sometimes result in deep red streaks on the flesh, which mostly only occur if the skin of the Apple was damaged before being cut.

Some of the red color from the damaged skin may seep into the flesh and result in red or pink streaks inside.

While these may look weird, a slight color change shouldn’t be anything to worry about and you can still eat them without an issue.

Is It Safe To Eat Oxidized Apples?

As mentioned above, apples contain an enzyme called polyphenol oxidase that acts as an oxidizing agent for the polyphenol molecules that give apples their pigmentation.

Normally, the enzyme and the molecules are stored in separate areas of the fruit’s cells. However, once sliced or bitten into, the cells become damaged and the two come into contact with each other.

Add oxygen into the mix and you have a chemical reaction known as oxidation that changes the polyphenols and produces a brown color. It starts with light pink, which slowly transitions to reddish-brown, and then ultimately brown.

Simply put, the insides of an Apple turn brown when exposed to air, altering its color, flavor, and smell, and in some cases, its nutritional value as well. The longer it is exposed to air, the browner it will become, and fast.

Despite their off-putting color, oxidized apples are perfectly fine to munch on, unless you notice unusual growths or smells.

How To Slow Down Oxidation

Although perfectly okay to eat, oxidized apples look unappealing. Thankfully, there are a few easy ways to slow down the browning process and preserve their sweet flavor and crunchy texture:

Lemon/Citrus Juice

Squeezing a bit of lemon juice, or any liquid containing citric acid, will stop the enzyme and prevent browning by bringing down the Apple’s pH levels.

This will, however, change the Apple’s flavor profile and give it a tart flavor. For a sweeter option, you may also opt for pineapple juice.

Plain Water

Submerging slices of Apple in plain water is one of the best and easiest methods to prevent oxygen from reaching the Apple’s flesh. Also, since water has a neutral flavor, it doesn’t alter the taste of the fruit.

You may even add a little bit of salt or honey to the water before treating the apples. Salt is nature’s oldest preservative and keeps oxygen from reaching the Apple’s surface.

Honey, on the other hand, contains a peptide compound that deactivates the browning enzyme.


The reason why commercially pre-packaged apples tend to stay fresher and whiter for so long is due to the presence of chemical antioxidants such as calcium ascorbate, more commonly known as Vitamin C.

You may dissolve a Vitamin C tablet and a calcium supplement in water along with your cut Apple slices.

Airtight Container

Since the most important part of preventing sliced apples from turning brown is to reduce their exposure to air, once you treat the Apple slices with the method of your choice, store them in an airtight container and keep them in the fridge.

How To Tell If An Apple Has Gone Bad

Although red-fleshed apples might look unusual, they are safe to eat. In fact, several red-fleshed cultivars are sweet-tasting and contain high concentrations of antioxidants and natural phenols.

Those that turn red due to oxidation are also safe for consumption unless they turn too brown and border on being rotten.

Apples, like all other types of fruit, will start to rot over time, which is why it is very important to be able to spot the signs of them beginning to go bad so that they can be removed from other apples and food items.

When you buy apples from the supermarket, they always have an expiration date printed on the packaging.

While this date isn’t an exact measure of the fruit going bad, it helps give a general idea of its shelf life so that you can be extra careful before consuming it.

The way an Apple looks will help you determine whether or not it is safe to eat.

A few apparent signs of a rotten Apple include bruising, holes, soft spots, wrinkled skin, and a mushy texture. If any of these signs start to show, it is best to avoid consuming them.

You must always check for discolored spots and, although oxidized apples are safe to consume, if you feel like they are too brown and not safe to eat, it is best to trust your gut.

If only part of the Apple is oxidized, you may even remove the affected part and eat the rest of the fruit.

The texture of the Apple will also give away its quality. A rotting Apple will be softer, its skin may turn wrinkly, and its texture may become grainy. If this is the case, although it will still be edible, it won’t be the best taste-wise.

Also, apples that are really old may become dehydrated and hard as a rock, in which case, simply throw them away.

In certain cases, you may come across apples with one or more holes in them. Most of the time, they may be made by a worm and may even contain one inside.

For obvious reasons, you wouldn’t want to eat an Apple with a worm or insect in it, and in any case, its flesh may probably be rotten.

Lastly, if you see mold growth on an Apple, which happens only in extreme situations, you should discard it immediately since it will be inedible and will most likely affect the other apples stored with it.

Related Questions

Now that you know all about apples that are red inside and whether they are safe to eat, here are a few additional questions we thought you might have!

What are Pink Pearl apples used for?

Pink Pearl apples are a type of red-fleshed Apple that have a yellow to green skin speckled with white spots and their flesh is a vivid pink to red color.

Highly aromatic with a balanced sweet-tart flavor, they contain subtle notes of raspberries and grapefruit and are a perfect ingredient for a variety of dishes.

Their vivid color stands out and they can be sliced and added to tarts, pies, and cones. Alternatively, you may cook it to make pink applesauce or sorbet.

Their sweet and tart flavor profile pairs well with savory items as well. Sauté a few slices of Pink Pearl with some fresh herbs and serve it with pork or fish.

You may even chop it up and add it to salads, serve with your choice of sweet or savory dips, or pair it with cheese.

How long do apples last?

How long apples last depend on several factors such as when they were harvested, their storage conditions, and whether they have been washed, cut, or cooked.

That being said, the approximate shelf life of apples left on the kitchen counter is 5-7 days. If stored in the pantry, they can last much longer for around 3 weeks. Refrigerating apples will help you prolong their life to 4-6 weeks.

Once cut, they last 3-5 days in the fridge and around 8 months in the freezer. Made into applesauce, they stay good for 7-10 days in the fridge and 2 months in the freezer.

How do you store whole apples?

The ideal temperature for storing whole apples is 30-35°F with around 90-95% relative humidity.

The refrigerator is a good option if you have fewer apples. Put them in a plastic bag with holes and place them in the fruit drawer. You may even cover them with a damp paper towel to increase humidity.

How do you store sliced apples?

Since sliced apples are more susceptible to oxidation, they will start turning brown as soon as the flesh is exposed to air. Therefore, they must be stored in airtight containers and kept in the refrigerator for 3-5 days.

How should you freeze apples?

You can freeze both whole and sliced apples for several months; however, since it may change their texture and make them softer, frozen apples are best used in cooking, baking, and making smoothies.

For freezing whole apples, all you have to do is wash and dry them, and then freeze them in a single layer on a tray. Once they are frozen, transfer them into a resealable bag and store them in the freezer for 2-3 months.

For freezing sliced apples, peel and core them and cut them into large slices. Treat them with lemon juice or saltwater and rinse them properly.

Next, freeze the slices in a single layer on a tray. Once frozen, transfer them into a freezer-safe bag or container and put them in the freezer.

Here’s a handy video covering how to freeze and store sliced apples!

Hi, I’m Jaron, the food enthusiast and founder of Foodsguy.com. I started this blog because someone told me I couldn’t and before I knew it, I was doing it purely out of my love for food. When I’m not chasing around my kids or hanging out with my partner you’ll probably find me making a mess of things in the kitchen.

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Hi, I’m Jaron, the food enthusiast and founder of Foodsguy.com. When I’m not chasing around my kids or hanging out with my partner you’ll probably find me making a mess of things in the kitchen. Read more here.

Pink Foods for Every Party (Savory to Sweet)

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If you are as much into Instagram as the typical Gen-Zer or Millennial, chances are you are well aware of the increasing popularity of pink foods.

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These days, foodies demand that their dishes have as much visual appeal as they do flavor. However, consumers are also opting for healthy cuisine that is made with organic ingredients.

This is where naturally colorful food bridges the gap between nutrition and aesthetic appeal.

According to food research and consulting firm Technomic, pink foods are anticipated to take this year by storm. Let’s discuss why pink foods are more beneficial than you might think. We’ll also find out how we can leverage this trend by adding simple everyday foods and snacks to our grocery lists.

What Makes Food Pink?

‘Anthocyanins’ are naturally occurring compounds that give fruits and vegetables a pink hue. Plants produce anthocyanins to protect themselves from environmental stressors. For example, drought, freezing temperatures, and ultraviolet light.

Anthocyanin compounds are listed in the flavonoid family and have a strong antioxidant effect on the body when consumed. Foods which contain anthocyanins include pomegranates, grapes, cherries, guava, and pink peppercorns.

‘Betalains’ are another form of naturally occurring pigment that gives some plants a distinctive pink color. Betalains are nitrogen-based pigments that are found in plants that thrive in hot, arid climates.

Betalains protect these plants from the heat, and when consumed, are also natural antioxidants. Foods which contain betalains include beets, Swiss chard, red dragon fruit, and prickly pear.

Foods That Are Naturally Pink

There are tons of pink fruits and vegetables out there that are packed with nutrients and can visually enhance your dish as an added bonus. Let’s cover 6 pink fruits and vegetables that you should add to your shopping list today!

Pink Fruit

All the naturally-pink fruit fit to eat!

When it comes to pink fruits, it doesn’t get much juicier than watermelons! This sweet, yet refreshing fruit contains loads of vitamins a, vitamin c, potassium, calcium, magnesium, and lycopene.

Watermelons are a great way to stay healthy and hydrated, and they are easily accessible (9/10 times they can be found in your local grocery store).

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Prickly Pear

Ever had a prickly pear margarita? They’re delicious! Prickly pear is also known by a few other names: cactus fig, cactus fruit, and mission cactus, among others. This fruit with many names has a taste that’s a cross between watermelon and bubblegum. Yum!

Though not pink on the outside, the insides of guava are a beautiful pale pink. We recommend trying guava juice. It’s delicious and pretty to boot.

Strawberries are juicy, seed-filled berries that have a tangy yet sweet flavor profile and are the most popular pink fruit. If you want to instantly upgrade the visual appeal of your dish, adding strawberries is a no brainer.

Whether it is via fruit trays, salads, or smoothies, apples are a tangy but sweet way to add pink foods to your diet.

Cripps pink apples, also referred to as ‘pink lady’ apples, have a rosy exterior that will greatly enhance any pink dish.

‘Pink pearl’ apples are another type of Apple that makes a wonderful pink food option. Unlike the pink lady apples, the pink pearl apples have a pink interior, which is sure to take your food presentation to another level!

Pink Grapefruit

Pink grapefruits are hybrids between sweet oranges and the tropical fruit known as pomelo. Pink grapefruits deliver a sweet and sour note to a range of dishes, including cocktails, salads, smoothies, and sorbets.

Raspberries are acid, yet slightly sweet berries that are popular for a reason. They are good sources of dietary fiber, manganese, vitamin e, and other vitamins and minerals.

Lilly Pilly Berries

Lilly pilly berries are aromatic pink berries which are native to Australia and are known for their bitterness. Their flavor profile is quite complex and is greatly reminiscent of cranberries. They are mostly used to make foods such as jams, smoothies, chutneys, or other pink desserts.

Pink Veggies

You may be less familiar with pink vegetables than pink fruit, but there are plenty to choose from.

Rhubarb is a fleshy stem/stalk that is native to southeast Asia. When Rhubarb is eaten raw, it has a distinctly sour taste, but becomes tart in flavor when cooked with sugar. It is often used in pies, sorbets, crumbles, galettes, sauces and jams.

Pink Radicchio

Pink Radicchio, also known as ‘Pink Chicory’ or ‘Radicchio La Rosa del Veneto’ is very mild in flavor. Its leaves resemble rose petals, and it has a texture that is often described as ‘soft’ and ‘lettuce-like’. Pink Radicchio is rich in copper, zinc, and vitamin k.

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Pink Swiss Chard

Pink Swiss Chard, also referred to as ‘Flamingo Swiss Chard’, has pink stalks that have a very mild spinach-like flavor. It is one of the most excellent sources of vitamin k, as well as a whole host of other vitamins and minerals.

When added to a healthy diet, pink swiss chard is particularly useful to lower blood pressure and reduce the risk of heart disease. Swiss chard can be sauteed, added to soups, salads, pizzas, pastas, and quiches.

Watermelon Radish

Watermelon radish is a relative of the Daikon radish family. It has a pink interior that is spicy, yet mildly sweet. Watermelon radishes can be roasted, pickled, or added to a salad for a satisfying crunch.

Pink Banana Squash

When cooked, pink banana squashes have a sweet, yet savory flavor that is often compared to butternut squash. Uses can range from soups, side dishes, pies, even bread recipes like this Butternut Squash Banana Bread.

Ornamental Cabbage and Kale

The pink varieties are bred for their colorful foliage and are too bitter to be consumed. If you are looking to enhance the visual appeal of your dish with an inedible pink garnish, ornamental cabbage and kale should do the job.

Pink Snacks

It’s time to whip out your charcuterie board! Here are some awesome pink snack ideas to help you plan for your next big event (birthday breakfast parties, baby showers, Valentine’s Day, you name it!)

Enjoy this refreshing pink lemonade drink that fits perfectly with the trending pink foods theme.

Beyond being delicious. These biscuit sticks make a perfect centerpiece when arranged in a beautiful wine glass.

This strawberry cream-flavored protein bar is a delicious, low-calorie way to enjoy a pink snack while sticking to your fitness goals.

This tasty pink pretzel snack is free of trans fats and high fructose corn syrup. It’s a great way to add a guilt-free pink snack to your diet.

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Food to Serve at a Pink Party

A beautifully summertime cocktail that tastes just as good as it looks. If you’re a fan of tropical drinks, this one is perfect for you with cream of coconut, pineapple juice and plenty of booze.

Super popular in coffee shops in Korea, this dessert-like drink is made from your milk of choice combined with a fresh (and refreshing) strawberry puree.

The pink color might not be natural, but it doesn’t make these adorable and impressive cupcakes any less perfect to serve at a pink party. Make them pastel pink or really go for it with hot pink.

Let’s be honest, as much as we all love Starbucks, our wallets aren’t as big fans. That’s why knowing how to whip up a few of your favorite drink creations at home is a must.

Why love these easy cookies? Once you’ve mastered the meringue, the world is your dessert oyster. Look at all these fancy meringue desserts just waiting to be made!

This drink is similar to the Korean strawberry milk above as it uses strawberry puree. You can also make this one dairy free by swapping out the dairy for a whole milk substitute.

Delightful pink cupcakes that will be a showstopper every time. The pink sugar and fancy edible pearls put these cupcakes way over the top. In the best possible way.

A quick and easy bread recipe that really tastes more like dessert. If you can’t find fresh strawberries, it’s totally ok to use frozen. Just make sure you drain them so your pink bread doesn’t come out soggy.

These chewy treats are a great way to enhance any pink-themed party. If you’ve never cooked with rose water before, what are you waiting for? It’s a personal favorite.

You might not think that a smoothie is worthy enough for a party, but just think of all the possibilities! From adding pink sugar to the rim of your glass to serving them in extra fancy pink glasses.

If you’re looking for a throwback, JELL-O is the perfect option for a pink party. And if you’re looking to up your JELL-O game, try out a few fun JELL-O jiggler molds.

Homemade strawberry ice cream is a wonderful dessert that is easy to make and is the perfect addition to any event.

Interested in learning more about different foods and colors? Check out our articles on:

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Have questions or suggestions for more pink food? Leave them in the Комментарии и мнения владельцев below. Until next time: Stay salty, and sweet

Pink Pearl Apples and Charcuterie

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trader, apple, products, pick, this, fall

A delicious Apple is an easy thing to love. A delicious, perfumed, yellow-green Apple that happens to have bright pink flesh? Well that’s not only easy to love. it’s easy to become obsessed with.

When I started writing a feature all about underappreciated Apple varieties, I was spurred along in large part by the discovery of these amazing Pink Pearl apples. They’ve got a lovely flavour, but their striking appearance is obviously a big selling point. I started developing and cooking Apple recipes and the results were wonderful, but I realized that anything I was going to do with the Pink Pearls had to show them off. There’s no sense burying them in a recipe and hiding all of that lovely colour. I considered cakes and galettes, but I was worried that they’d brown too much during cooking. Apple sauce was a possibility, but a) I had just canned a big batch, and b) I figured that wasn’t really going to do them justice either. Apparently you can make some pretty spectacular blush cider with Pink Pearls, but I had neither the volume nor the know-how. One day I realized that all I really wanted to do was slice them up, show them off, and eat them. What better way to that than with a classic charcuterie spread? I was a little unsure at first.after all a charcuterie plate isn’t exactly a recipe. but I decided that this would be a good chance to talk about pairing powerful flavours and making memorable meals.

As I mentioned in my last Apple-related recipe, I have a pretty serious obsession with cheese. I try to limit my intake a bit, as I’m neither made of money, nor do I want a body-built-by-brie, but I do love me some cheese. I’m also a big fan of cured meats. and while I try not to overdo it there either, I think that high-quality cured meats can do a lot to actually decrease our overall meat consumption. Cured meats are often packed with big, intense flavours, and are frequently made with under-appreciated cuts. While it’s not uncommon to build a meal for one around 200 grams of meat, that same quantity of cured meat is probably enough to comfortably share between 4-6 people. So while a charcuterie platter can seem a little indulgent, it’s actually a great way to enjoy big flavours while consuming a little less. 300 grams (10.6 oz) of meat and 200 grams (7 oz) of cheese feed 8 people as an appetizer, or 4(ish) as the main component of a meal. The ingredients themselves are certainly more expensive, but the idea is to enjoy a lot of flavour in a small package, and not to fill your stomach with meat and cheese. To this end, I focused on some really big flavours with contrasting buy complimentary flavour profiles. The individual components I’ve chosen here are, of course, endlessly variable, but I think one of the biggest sins when assembling charcuterie has got to be overloading the platter with too many foods that are too similar. Instead of standing on their own, these end up feeling like filler. We stop focusing on the individual bites and start wolfing down one helping after another. Actually, I have basically the same problem with really mild cheeses too. they’re so mild (or bland) and unobtrusive that we end up eating an astonishing amount very quickly. Ultimately, your goal should be a character-driven, flavour-rich board, and not one that’s full of filler.

Alright, so how do you fill your stomach without. well, filler? If this is an appetizer at a party, you’re probably not worried about how full everyone gets, but if you want to make a meal out of this, how do you avoid polishing off way-too-much and feeling way-too-hungry at the end? This is where veggies, fruits, and to a lesser extent grains come into play. I’ll go into the details below in the Recipe Notes, but to summarize briefly, the key is extending and complimenting your flavours with lower-calorie, lighter foods. As with the meats and cheeses, everything should be on the plate for a reason. Don’t underestimate the impact that something like an Apple can have either. the sweet, tart, and beautiful pink pearls completely changed the character of this platter for the better. If you’re stuck for an idea, it might just be waiting for you in the produce section.

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Charcuterie Board Notes

This is a relatively simple charcuterie board. two very distinctive and different cured meats, one kind of cheese, apples, endive, and crackers. You could easily expand it with other selections, or make any number of substitutions. To that end, here are a few tips regarding these ingredients, substitutions, and building your own charcuterie board.

Cured Meats

Smoked salmon has a wonderful distinctive flavour, and it works with a lot more flavours than it generally gets credit for. It can be pricey in small packages or amounts, but you’re often paying for convenience and appearances. I buy smoked salmon fillets (or fillet portions) from F.I.S.H a fantastic Vancouver area fishmonger. They’re much cheaper than vac-packed small portions, and impeccably fresh. If you buy a frozen fillet, you can just cut off a portion to use and keep the rest for a later date. It’s a great way to go.

Bresaola is an air-dried, salted cut of beef originally from Northern Italy. Its dry, flavourful, lean character is a great compliment to both the pungent cheese and the soft salmon. To add local flare, I chose a wonderful bresaola made from bison that I found at Vancouver’s Oyama Sausage. If you’re in the Lower Mainland of BC and you’re looking to build a charcuterie plate, you’d do well to start your shopping there.

For this board I went with two distinctive, somewhat smoky, yet very dissimilar flavours. While that smoky quality works really well with the strong manchego and sweet/sour apples, you could easily go down many different roads. A good butcher shop will have plenty of cured meats to choose from, and you can ask for recommendations that will work together and fit your theme. In general though, try to avoid choosing two meats that are very similar to one another. Two very dissimilar meats may work depending on the other ingredients you use, but you’ll often find that you gain something by choosing ingredients that share some broad culinary characteristic (e.g. herbs, fat content, spice level, smokiness, etc.). I also really like using meats that have different textural qualities on the board. If everything is very dry, or very firm for example, it can be off-putting. For example, if you’ve got a very dry cured sausage that you want to use, try pairing it with a fresh or cured non-dried sausage. This is all a guideline of course. let your instincts guide you, try a few samples, and ask a few questions!


Manchego is a sheep’s milk cheese from Spain with a distinctive but not overwhelming flavour. I’m quite fond of it, and I think it works really nicely with the smoky flavours of the cured meats. It can be tricky to find (and very expensive. I was lucky enough to find some that was 50% off), but other sheep milk cheeses (pecorino, for example) can make excellent replacements. That being said, if you’ve never had a sheep milk cheese, be sure to try a little first. they have a distinctive flavour that some people love and others aren’t fond of.

Ok, manchego is wonderful, but let’s talk variation. I’m going to try to keep this section short, because honestly I could go on all day. Cheese is a pretty personal thing, but I’m going to encourage you to look for distinctive cheese(s) to use here. Many of the Комментарии и мнения владельцев I made about complimentary and opposing flavours also apply here, and I would using broadly similar cheeses. Now there are those out there who may disagree with me, but I would also avoid the innocuous and frankly bland cheeses that basically act like fatty filler (I’m looking at you, mild cheddar). To be clear, that doesn’t mean avoiding soft cheese; it means avoiding cheese that leaves no real impression on you. If the flavour is so mild that it disappears against the meat, then you’re basically eating it for texture. Fatty, calorie-laden texture.


I’m going to keep this simple. The cheese and meat pack a lot of salt, so the crackers shouldn’t. I like melba toast, water crackers, or something like a simple white baguette. If you are going to go with a fancy-shmancy cracker, make it one that specifically partners with your ingredients. Last, and perhaps most importantly, don’t make overload the platter with carbs. Yes, you need to eat your charcuterie with something, but you don’t want to fill up on crackers. Limit yourself, and move on to the fruits and veggies.

Fruits, Veggies, Etc.

This is a frequently overlooked category, and it needs to be considered more carefully.

The pink pearl apples are beautiful and distinctive, but any good sweet/tart Apple makes an amazing compliment to rich, creamy, salty, or smoky flavours. Cheese with Apple is a classic for a reason. But apples aren’t the only fruit that works well here; pears, citrus (either cut or in a preserve), dried fruits (apricots are a great example), and even some berries can all be incredible. Use your imagination.

Vegetables wildly underappreciated underappreciated in charcuterie, and they can contribute an awful lot to the plate when chosen carefully. Perhaps when we picture vegetables and platters, we imagine baby carrots and celery sticks encircling a tub of ranch dip. Let’s put that notion to rest for a moment. I’m not suggesting that you just slap any old veggies on this. In fact, they’re probably one of the hardest components to work with. I used endive for its crisp, slightly bitter flavour, and because the little scoop-like leaves are wonderful to spoon ingredients onto. They’re a win-win, bringing interesting flavour and allowing you to avoid cracker overload. As for other vegetable selections, pickles are always a great way to go, and not just teeny little cornichons either; try peppers, olives, onions, etc. Vegetable-based spreads are great too. think hummus, babaganoush, etc. Experiment. Have fun. Eat more charcuterie.

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Apple Diversity

This recipe is part of a series highlighting the flavour and versatility of little-known and underappreciated Apple varieties.

There has been a growing interest in rediscovering forgotten heirloom apples, as well as a resurgent interest in growing and marketing new hybrid varieties. Apples were once once of the most important and varied fruits in both North America and Europe, but large-scale commercialization favoured a handful of attractive, easy-to-grow apples with long shelf lives. But the longest lasting apples aren’t necessarily the best or most interesting ones, and chefs, farmers, and Apple enthusiasts around the world are working to give some of these forgotten apples the exposure they deserve. This little feature is my contribution to that worthy cause.

Pink Pearls are, unsurprisingly, notable for their distinctively pink flesh. The colour you see in the photos is not enhanced – they’re genuinely pink. sometimes shockingly so. Pink Pearls are descended from another pink Apple called Surprise, which in turn is the result of crossing a standard domestic Apple with the bold, ruby-fleshed Asian crabapple known as Niedzwetsky’s Apple (Malus niedzwetskyana). This makes the Pink Pearl one of the delightfully named ‘applecrabs’ (domestic apples with some degree of crabapple parentage).

Pink Pearls are said to have a finer flavour than their Surprise parent. They’re a sweet/tart Apple with a nice, perfumed character (some suggest that the fruit has a subtle raspberry flavour). They can be a little bit mealy, but not overwhelmingly so. They have a fairly short season, arriving early in the fall and lasting for a few months at most. Pink Pearls were developed in California, and tend to grow best up and down the Pacific Coast (up to and including British Columbia).



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