Find the right one for snacking, baking and more.
Browse varietiesFind the right one for snacking, baking and more.
Browse varieties
Every apple turns brown eventually once it is cut. But some varieties brown so slowly that their slices still look fresh hours later, which makes them perfect for salads, snack trays and lunch boxes.
These are the slow-browning apples on our site, in alphabetical order.
01
Honey-sweet with almost no tartness.
Sweet, honeyed, and low in acid, with crisp, juicy flesh.
02
Bright white and slow to brown.
Sweet-tart with tender, juicy flesh.
03
Washington's long-keeping crunch.
Sweet-tart and very juicy with a firm, crisp bite.
04
Sweet, crisp and slow to brown.
Sweet with only a faint tang, plus a dense, crisp texture.
05
The first golden apple of the season.
Sweet with a light tang and crisp, juicy, cream-colored flesh.
06
A late-winter treat.
Sweet with a gentle tang and dense, crisp flesh that is slow to brown.
07
The bright yellow, slow-browning apple.
Sweet and tangy with a hint of banana-like richness.
When you cut an apple, you break open its cells. An enzyme called polyphenol oxidase meets oxygen in the air and reacts with natural compounds in the fruit, turning the surface brown. It is the same kind of reaction that browns a cut potato or avocado.
Slow-browning apples simply have less of that enzyme activity or fewer of the compounds it acts on. Their browning resistance comes from traditional breeding.
For any other apple, a squeeze of lemon juice on the slices slows browning down.
