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Pacific Rose is a sweet, low-acid apple with a rosy blush and firm, crisp flesh. It is especially popular in Asian markets.
It came from a natural cross of Gala and Splendour made in New Zealand in 1984. It went to New Zealand growers in 1990 and reached North America in 1996, and it is now grown in both New Zealand and Washington State.
Mild, mostly sweet and low in acid, with light floral and citrus notes. The flesh is fine-grained, firm and crisp.
Sweet
Tart
Crunch
Juicy
Pacific Rose is best fresh. Its gentle sweetness works well in salads and on cheese boards.
Fresh eating
Excellent
Salads and cheese boards
Excellent
Baking and pies
Fair
Sauce and apple butter
Fair
Cider and juice
Fair
Harvest
Fall in Washington; spring in New Zealand
In stores
Year-round (New Zealand and Washington supply)
Pacific Rose keeps very well in cold storage and stays crisp in the refrigerator for weeks.
Mild, mostly sweet and low in acid, with light floral and citrus notes. The flesh is fine-grained, firm and crisp.
Pacific Rose is best fresh. Its gentle sweetness works well in salads and on cheese boards.
Pacific Rose is harvested in fall in Washington; spring in New Zealand and is usually in stores year-round (New Zealand and Washington supply).
Pacific Rose keeps very well in cold storage and stays crisp in the refrigerator for weeks.
Yes. Pacific Rose is a managed variety, so only licensed growers can produce and sell it.