Discovered in Oregon in the 1960s, Airlie Red Flesh looks modest from the outside: small, green-yellow, sometimes with a soft blush and speckled lenticels. Slice it open and the surprise is immediate; a shock of rose-red flesh glowing from within. The color alone would be enough to make it famous, but the flavor seals the deal. Crisp, juicy, and sweet-tart with a hint of strawberry, Airlie Red Flesh tastes like the crunchiest berry you’ve ever eaten. It’s refreshing, playful, and beautiful on the plate.

Airlie Red Flesh also makes whimsical sauce, adds charm to salads and cheese boards, and even holds its hue when sliced for display. Originally a chance seedling later trademarked under another name, this little apple has become one of the Pacific Northwest’s most distinctive modern heirlooms; vivid proof that beauty and flavor can live happily in the same bite.

• Origin: Airlie, Oregon, 1960   

• Appearance: Small, green-yellow, sometimes blushed pink with white speckles. Flesh is striking rose-red throughout, although the shade of pink can vary.

• Flavour: Crisp, juicy, and refreshing with sweet-tart berry notes. Hard and snappy when young; tender if left warm or stored too long.

• Keeping: Though striking to look at, this apple has substance. Its texture stays firm and lively when cold, and it keeps remarkably well (up to four months in storage) but still best eaten fresh for its crispness and colour.

• Use: Exceptional for fresh eating and slicing; makes vibrant pink sauce and a standout cider. Keeps shape for decorative baking.