Find the right one for snacking, baking and more.
Browse varietiesFind the right one for snacking, baking and more.
Browse varieties
Opal is a bright yellow apple that stays white for hours after you cut it. That slow browning is natural, not the result of genetic modification, which makes it a favorite for lunchboxes and fruit trays.
Breeders in the Czech Republic crossed Golden Delicious with Topaz, a disease-resistant Czech variety. In the United States, Opal is grown in Washington under license and sold from late fall into summer.
Sweet and tangy with a hint of banana-like richness. The flesh is crisp and juicy, a little firmer than its Golden Delicious parent.
Sweet
Tart
Crunch
Juicy
Opal holds its shape fairly well in baking and keeps its bright color, so it suits tarts and galettes where the slices show.
Fresh eating
Excellent
Salads and cheese boards
Excellent
Baking and pies
Good
Sauce and apple butter
Good
Cider and juice
Fair
Harvest
October
In stores
November through summer
Opal keeps for weeks in the refrigerator, and sliced Opal stays white without lemon juice.
Sweet and tangy with a hint of banana-like richness. The flesh is crisp and juicy, a little firmer than its Golden Delicious parent.
Opal holds its shape fairly well in baking and keeps its bright color, so it suits tarts and galettes where the slices show.
Opal is harvested in October and is usually in stores November through summer.
Opal keeps for weeks in the refrigerator, and sliced Opal stays white without lemon juice.
Yes. Opal is a managed variety, so only licensed growers can produce and sell it.
