Pinova apples were named apple of the Year in 2001 in its home country of Germany. In the US, the pinova apple is referred to as the Pinata or Sonata apple.

The pinova apple borrows much of its appearance and taste to its parent apples. The striated dark red blush over yellow skin is reminiscent of the Cox’s Orange Pippin; the sweet aroma and flavor from the Golden Delicious; and a hint of tartness from the Duchess of Oldenburg. The mostly round, symmetrical pinova apples are covered in lenticels (pores) and have a tapered calyx (bottom). The pinova apple has a creamy white inner flesh and a crisp, crunchy texture. Its sweet flavor has subtle tropical undertones, such as banana and pineapple.

Serving Ideas

Pinova apples hold up to temperatures when cooked, so they are ideal for pies, tarts and baking. They are great for eating fresh, out-of-hand or pair with pork for a sweet addition to dinner. Slice thinly or cut into cubes and add to green salads or a chicken salad. Pair with prosciutto and an aged cheese for a different take on a grilled cheese sandwich. A pinova apple’s sweet-tart flavor increases while in storage. When refrigerated they also maintain their texture and juiciness; pinova apples can be refrigerated for up to two months.

Geography/History

The pinova apple is a cross of three different apple varieties: Britain's Cox's Orange Pippin, Russia's Duchess of Oldenburg and the Golden Delicious from the US. It was developed in Germany by the Institute for Fruit Research in Dresden-Pillnitz, and was released in 1986. The apple made its way to the US in 2004 and can be found growing in Southern California and Washington State.

Seasons/Availability

Pinova apple is available during the fall.