How about them apples? Hate brown apples but hate GMOs even more? Here’s a list for you!

Posted on 02/24/2015 by Johanna

The Feds really ruined my Friday the 13th.

On February, 13th, 2015, The US Department of Agriculture approved the Arctic Apple for sale in the US. This apple is genetically modified to be non-browning and was created right here in BC by Okanagan Specialty Fruit. The apple, aimed at food service, is supposed to cut down on food waste because people don’t like to eat brown apples slices. Ugh. That’s a whole other topic…. However, if you are one of those people who don’t like your apples to brown and neither want to consume GMOs nor support a GM supply chain, I’ve posted a handy dandy list of apples that may be perfect for you. Please note all apples brown when they are cut – oxidation is natural. However, some are slow to brown. This too is natural. Drum roll please:

  • Cameo
    • Sweet-tart with firm and crisp flesh
      • The Cameo is slow to turn brown when exposed to air, which makes it an excellent apple for fresh eating and salads. Discovered in an orchard in Washington in the 1980s, this late-season apple is believed to be a cross between Red Delicious and Golden Delicious, since it was first found growing near these varieties. Today, Cameo apples are found in apple-growing regions throughout the United States, but a large part of what is available commercially still comes out of Washington State.
  • SnowSweet
    • Pleasant, predominantly sweet flavor
      • Developed by the University of Minnesota using conventional cross-breeding methods, this non-GM slow-browning apple is a relatively new addition to the North American apple market. It is well known for its wonderful sweet flavor, but it is almost equally well known for its snowy white flesh which is very slow to turn brown (hence the name SnowSweet).
  • Cortland
    • Sweet, with a hint of tartness
      • When it comes to apples that don’t brown easily, the Cortland is definitely one of the best-known examples. A cross between McIntosh and Ben Davis apples, this late-maturing all-purpose apple has a wonderful sweet flavor with a hint of tartness. Cortland apples are usually available from September through April.
  • Empire
    • Sweet, with a touch of tartness
      • A cross between McIntosh and Red Delicious apples, the Empire has a pleasant sweet flavor, with a hint of tartness. Available in the fall and early winter months, this slow-browning apple has many uses: it can be eaten fresh out of hand, sliced and used in pies, turned into applesauce, or pressed to make juice.
  • Goldrush
    • Tart, intense flavor
      • Bursting with tart, robust flavor, this slow-oxidizing apple variety is also considered one of the best apples for drying, and it is great for pies and cider, too. The Goldrush ripens late in the season, and keeps extremely well when stored properly.
  • Ginger Gold
    • Sweet-tart and very crisp
      • If you’re looking for an early-season apple that doesn’t brown fast after being cut, the sweet-tart Ginger Gold is a good pick. It is one of the earliest commercial varieties to ripen, bearing fruit already in August (in some areas even earlier). Discovered in Virginia in the late 1960s, this sweet-tart apple variety is ideal for salads, but it also makes a great baked apple.
  • Ambrosia
    • Mild, sweet flavor reminiscent of pears
      • Discovered in British Columbia in the early 1990s, the Ambrosia has a wonderful sweet flavor reminiscent of pears. Its cream-colored, firm flesh resists browning very well, making it a good choice for salads, fruit platters and lunch boxes. Named after the mythical “food of the gods”, this beautiful apple is typically harvested in late September, and apples should be available in stores in North America from early October until spring.
  • Masonova
    • Mild, sweet flavor
      • Here’s another slow-browning apple variety from Canada, the Masonova! Like its pollen parent, the Empire, this mid-season has a mild, predominantly sweet flavor. Its ivory-colored flesh is characterized as moderately juicy and moderately firm. Masanova apples are perfect eaten raw as a snack, pressed into juice, or cooked to make apple sauce.
  • Shizuka
    • Mild, sweet flavor with little tartness
      • Shizuka improves on its parent – Golden Delicious – and is a great choice if you’re looking for a sweet, slow-to-brown apple variety. Best eaten fresh out of hand or in salads, Shizukas usually ripen in mid-October, and keep well if stored in a cool place, such as a root cellar.



Be the first to comment

Social Networks

Join our online community


Sign up for news and the latest blog posts.