What does a Pinova apple taste like?

Pinova apples offer a sweet and tart flavour with tropical aromas, giving them a distinctive freshness. Their crunchy, very fine-textured flesh and bright orange peel make them both pleasant to eat and visually distinctive.

Where does the Pinova apple come from?

The Pinova apple is a cross between Golden Delicious and Clivia. As a result, it combines traits of both varieties, offering a balanced flavour profile and a refined texture that make it a distinctive and versatile apple.

Is the Pinova apple suitable for baking?

Pinova apples are well suited for baking, particularly in strudel and compote, as their fine texture and balanced flavour remain stable during cooking, adding a fruity note to the dishes.

Pinova

Appearance: bright, intense orange peel
Flavour: sweet and tart
Texture: crunchy and very fine-grained flesh
Aroma: tropical aromas
Availability: Mid-January - end of July
Usage: suitable for strudel and compote

Thomas Oberhofer, apple grower from Latsch/Laces, about the Pinova
The Pinova apple variety was not designated "protected geographical indication" until 2012. The flaming orange-red colour is a clear sign of this robust and productive apple. The variety thrives particularly well at high altitudes and on high slopes and is cultivated in South Tyrol, especially in the Vinschgau valley.

Flavour

sweet sour

aroma

mild aromatic

pulp

melting firm

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Frequently Asked Questions about Pinova

What does a Pinova apple taste like?

Pinova apples offer a sweet and tart flavour with tropical aromas, giving them a distinctive freshness. Their crunchy, very fine-textured flesh and bright orange peel make them both pleasant to eat and visually distinctive.
Where does the Pinova apple come from?

The Pinova apple is a cross between Golden Delicious and Clivia. As a result, it combines traits of both varieties, offering a balanced flavour profile and a refined texture that make it a distinctive and versatile apple.
Is the Pinova apple suitable for baking?

Pinova apples are well suited for baking, particularly in strudel and compote, as their fine texture and balanced flavour remain stable during cooking, adding a fruity note to the dishes.

60

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Bread

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Dessert

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