Do Opal Apples Really Never Brown?

With most types of apples, we run into a little problem. It feels like every time we cut one up, the fruit turns brown before we're ready to taste its crispy crunch. Now, an interesting hybrid known as the Opal apple is making waves with claims that it doesn't brown when left sliced for long periods of time, according to My Recipes.

There are a few tricks to keep your apples from turning brown too soon, including a citric acid method that requires you to dip the slices in lemon, lime, orange, or pineapple juice before sealing them in a container (via Epicurious). You could also dip them in salt water or a honey mixture to combat premature discoloration.

However, none of those methods may be necessary with Opal apples. According to Brit + Co, they are a cross between the Golden Delicious and Topaz varieties. But are they really the gold standard when it comes to staying nice and fresh?

Apple fans, rejoice: Opal apples appear to last an extended period of time without turning brown. Brit + Co performed an experiment to determine how well they hold up in both hot and cold temperatures. After pieces of Opal apple were kept in a backpack during 80-degree weather, they were perfectly fresh and ready to eat — the heat didn't cause any discoloration or flavor issues. Additionally, when slices were left uncovered on a plate in the refrigerator, the apples appeared no different from the moment they were cut after several hours at the colder temperature. 

The Opals naturally don't brown because they have lower levels of polyphenol oxidase, which is the enzyme that interacts with oxygen and causes traditional apple varieties to change color (via The Healthy). You won't need any special storage method to stop browning, and the fruit tastes great, too. According to the Opal apple website, the fruit has a sweet flavor with a tangy finish and that perfect crunch.