The World’s Weirdest Apple Varieties

Have you ever bitten into an apple and thought, “This is good, but I wish it tasted like a Bloody Mary”? Some apple varieties are unusual in color, flesh, or flavor, and they can surprise you at first bite.

These apples show how much diversity exists within a single fruit species. Many rare varieties were bred for specific flavors, storage life, or use in cider and baking. Studies of fruit breeding show that small genetic changes can produce big differences in taste, color, and texture.

1. Bloody Ploughman’s

This apple is said to have been found near a World War I battlefield. It has deep red flesh and a slightly tart taste. The color comes from pigments called anthocyanins, which are antioxidants found in many red fruits.

Use Bloody Ploughman’s fresh in salads or sliced with cheese. Anthocyanins can hold up to light cooking, so these apples also make pretty sauces.

2. Black Diamond

Black Diamond apples are almost black on the outside and have a sweet, juicy flavor with berry-like notes. They come from high-altitude orchards where cooler nights help develop intense skin color.

Try them raw to appreciate the unique color and sweetness. The dramatic skin also makes an eye-catching addition to a fruit platter.

3. Hidden Rose

Hidden Rose looks ordinary outside, but the flesh is bright pink when you cut it open. The pink color is also due to anthocyanins concentrated in the flesh.

It tastes sweeter than many common apples, with floral notes. Hidden Rose is excellent for fresh eating and adds color to salads and desserts without artificial dyes.

4. Kiku

Kiku apples were developed in Japan and are known for their large size and honey-like sweetness. They are the result of careful breeding to enhance sugar content and crunch.

Bite into a Kiku for a very sweet, crisp snack. They also work well in pies or as a sweet counterpoint to salty cheeses.

5. Pitmaston Pineapple

This old English variety is prized for a tropical flavor reminiscent of pineapple. The flavor likely comes from a unique mix of volatile compounds that form during ripening.

Use Pitmaston Pineapple in tarts, compotes, or when making fruit-forward ciders. The tropical notes pair well with spices like ginger.

6. Red Love

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Red Love apples have red skin and bright red to pink flesh. They are tart with a lively acidity that balances sweetness.

Red Love is a versatile cooking apple and makes colorful baked goods. The red flesh resists brown oxidation better than many white-fleshed apples, which helps when you want bright slices.

7. SnowSweet

SnowSweet has a crisp texture and a sweet, slightly spicy flavor. Its skin is deep red with yellow undertones and the flesh stays white after cutting.

This variety resists browning, so it is handy for salads and snacks where the apple will sit for a while. It also holds texture in light baking.

8. Suncrisp

Suncrisp lives up to its name with a bright, crisp bite and honeyed sweetness. It was bred for a long shelf life and good flavor balance.

Use Suncrisp fresh or in recipes that need a firm apple. It keeps well in a cool place, making it practical for home storage.

9. Wickson Crab

Wickson Crab is a small apple developed in California in the early 20th century. It is tart and aromatic, traits prized by cider makers.

Crab apples like Wickson are higher in tannins and acids than many eating apples, which helps produce a more complex cider. They are also useful chopped into jams where a pronounced apple flavor is desired.

10. Yarlington Mill

Yarlington Mill is a classic English cider apple with a sweet-when-ripe profile that blends well with sharper varieties. It adds body and fruitiness to cider blends.

If you make small-batch cider, including a few Yarlington Mill apples can lift the blend without overpowering it.

How to Use and Store Rare Apples

Apples vary in sugar, acid, and texture. These differences affect the best use for each variety. For example:

• High-sugar, low-acid apples are best for fresh eating and sweet desserts.
• Tart, tannic varieties are ideal for cider and cooking where you want structure.
• Pink- or red-fleshed apples are visually striking in salads and baked goods.

To store apples at home, keep them in a cool, dark place or in the crisper drawer of your refrigerator. Cold, slightly humid conditions slow ripening by reducing respiration and moisture loss.

Separate apples from strong-smelling foods; apples can absorb odors. Also check stored apples weekly and remove any with soft spots to prevent spread of rot.

Where to Find These Apples

Rare apples may be available at farmers’ markets, specialty orchards, or heirloom fruit fairs. Some varieties are grown on small-scale farms or in specific regions because climate influences flavor and color.

If you want to try growing rare apples, look for local nurseries that sell grafted trees. Grafted trees ensure the new tree produces the same fruit as the parent variety.

Quick Tips

• When baking, choose apples that hold their shape if you want slices, or softer apples for purées.
• Mix different apples in recipes to balance sweetness and acidity for better flavor depth.
• Try small pieces of rare apples in salads or cheese boards before using a whole batch in cooking.

These unusual apples show how much variety exists in texture, color, and flavor. Whether you’re a casual eater or a home cidermaker, sampling a few rare types can expand your idea of what an apple can taste like.