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Pink Fir Apple was originally imported in 1850 and kept solely by British enthusiasts for decades, because of its very fine flavour. The shape of the Pink Fir Apples are long and narrow and famously knobbly, often with side growths. The skin is part pink/part white with yellow flesh. A wonderful "new potato" flavour and a good salad potato.
RECOMMENDED COOKING METHODS
Thinly sliced, and gently fried with butter, garlic and onion until potatoes are soft and golden brown. Pink Fir Apple has a waxy texture which makes a perfect salad! Try cooking them whole, and when cool, thinly slice with a mix of spring onions, mayonnaise, salt and pepper. Delicious!
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