10 Apples That Don't Brown Easily (Good for Salads Etc.)

The Arctic Apple, a genetically engineered apple cultivar developed by Canada-based Okanagan Specialty Fruits, has received a lot of attention due to its non-browning flesh. However, there are also plenty of non-GMO apple cultivars that, while not truly non-browning, are slow to turn brown when the flesh is cut and exposed to air. Ideal for salads and other recipes that call for sliced or diced raw apples, these non-GMO slow-browning apple varieties have been either developed by Mother Nature and discovered by chance, or developed by scientists through conventional cross-breeding which does not involve artificial manipulation of genetic material. Below, we take a look at ten non-GMO apples that don't oxidize and brown easily when their flesh is cut and exposed to air.

Cameo

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

Developed by the University of Minnesota using conventional cross-breeding methods, this non-GM slow-browning apple is a relatively new addition to the U.S. 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

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. In the U.S., Cortland apples are usually available from September through April.

Empire

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.

Gala

Available year round from northern and southern hemisphere suppliers, the Gala is one of the most popular apple varieties in the world. Famed for its extra-sweet and juicy flesh, the Gala is also slow to turn brown when cut, making it a great choice if your recipe calls for a slow-oxidizing sweet apple. Note, though, that Gala apples are generally not recommended for pies or cooking.

Goldrush

A handful of chopped or sliced Goldrush apples will take any salad from boring to bold! 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

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

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

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

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.

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A must-have for all apple lovers, this award-winning guide and cookbook packed with apple facts, tips and 100 mouthwatering recipes showcasing one of the world's most versatile fruits. Clocking in at 300 pages, this inspiring cookbook covers everything from soups and dumplings, to breads and salads, to cakes and muffins. Available through Amazon.com,
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