This color change happens in a dwarf crabapple I’ve been evaluating. The fruit starts green, then begins turning red as it nears maturation. After turning partially red the red dissipates leaving the fruit a rich golden yellow when ripe.
It reminds me of how yellow food coloring actually looks red in the bottle, but once thinned out is clearly yellow. I wonder if what we’re seeing as red pigment in apples which ripen yellow is actually just a concentration of yellow pigment which later mellows as it disburses throughout the skin.