Pink-a-Boo apples hide their best trick under the skin: cut one open and the flesh inside is marbled pink and white, a color surprise the outside barely hints at. Not to be confused with the more common Pink Lady, this is its own variety, with light pink exterior blush and crisp, crunchy flesh that lands just on the sweet side of tart.

Eat it fresh for the full effect, slice it onto a cheese board where the color shows, or use it anywhere a crisp, lightly sweet apple belongs. It pairs especially well with sharp cheddar, honey, and walnuts.