Most recipes for applesauce will instruct you to peel the apples first. This is why most versions of applesauce are a soft, yellow color as they remove the skin and just use the fruit underneath. However, some applesauce recipes instruct you to leave the skin on. If you leave the skin on your apples and then use them in your applesauce recipe, you can expect a few differences to the final sauce: Color - Applesauce made with apple skins tend to match the apples in color. For example, if you use apples with red skin for your applesauce, the sauce will be pale-red in color. Texture - Skins are usually left on in chunky applesauce recipes. This makes the apple chunks a little tougher in texture. Flavor - Applesauces that use skin-on apples tend to have a stronger apple flavor. Nutrients - Apple skins are packed with important nutrients like vitamin K, vitamin A, and vitamin C. So, using skin-on apples for your applesauce can make it healthier.