Scientific name Pleurotus Djamor.
Pink ideally wants to grow in temperatures above 26 degrees. It needs a very warm temperature and thrives in the heat of summer.
Pink Oysters have salmon-pink caps. They prefer warmer temperatures and grow in thick clusters. They have a mild seafood-like taste and are best used when fairly young. The colour of the cap fades as they grow older and their taste intensifies. They are best used in seafood cuisine and omelettes. They lose their bright colour when cooked. They have a short shelf life and quality is best when eaten within 12 hours of harvesting.
It starts colonising around November and grows well until April. Baby pins need to be kept very wet for fruiting.
Pink Oyster has a deliciously delicate flavour that intensifies when cooked. It has a succulent texture which makes Pink Oyster a wonderful meat substitute.
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