Opal Apple

Origin & history

Opal is the consumer brand for the Czech‑bred cultivar UEB 32642, developed by the Institute of Experimental Botany in Prague (with Fruit Select) from a cross of Golden Delicious × Topaz. It entered European markets in the 2000s and expanded to North America via licensed plantings and marketing partnerships. Known for its naturally slow‑browning yellow flesh without genetic modification.

Appearance

Medium to large, round‑conic. Skin is bright yellow to golden with occasional light russet near the stem and pale lenticels. Flesh is white to cream, fine‑grained, and firm.

Flavor & texture

Crisp and juicy with a sweet‑tart balance; honeyed and floral notes when fully mature. Slices brown slowly, making it popular for salads and lunchboxes.

Best uses

Fresh eating (sweet‑tart, crisp)
Salads and sliced snacks (slow‑browning flesh)
Baking: holds shape in pies, crisps, galettes; adds gentle sweetness and aroma
Sauce: cooks to a light‑colored, aromatic purée

Season & availability

A late‑season harvest (generally October–November in Northern Hemisphere orchards). With good storability and dual‑hemisphere supply, Opal is common through winter into spring.

Storage & handling

Refrigerate at 32–36°F (0–2°C). Opal keeps quality for months under cold/controlled‑atmosphere storage. Choose firm, heavy fruit with clean yellow color; avoid bruises and prolonged warm storage.

Nutrition (per 100 g, with skin)

Approximately 52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium—typical of dessert apples.

Quick facts

Brand: Opal®; cultivar: UEB 32642
Parents: Golden Delicious × Topaz (Czech Republic)
Style: crisp, juicy, sweet‑tart; slow‑browning slices
Best for: snacking, salads, baking, sauce
Harvest: late season (Oct–Nov, Northern Hemisphere)
Storage: strong keeper in cold/controlled‑atmosphere storage