Certain varieties of the Malus domestica species exhibit a unique characteristic: pigmentation extending beyond the skin into the fruit’s pulp. This internal coloration, a departure from the typical cream or yellowish hue, results from anthocyanin compounds. An example is found in selections bred specifically for this attribute, presenting a striking visual contrast when sliced.
The presence of deeply saturated color within these fruits often correlates with elevated levels of antioxidants. This characteristic has drawn interest from breeders seeking to enhance the nutritional profile of commercially available cultivars. Historically, these cultivars were often novelties, but increasing consumer interest in unique and healthful food options has propelled breeding programs focused on improving their taste, texture, and storage capabilities.
