The Opal apple is a distinct, proprietary fruit known for its bright golden-yellow skin and a signature set of consumer-friendly attributes. This variety is a modern hybrid that has gained popularity for its sweet, crisp texture and its naturally slow-to-brown flesh. Unlike many other yellow apples that can be soft, the Opal is recognized for its firmness and bright appearance, offering a unique option in the produce aisle. The apple’s combination of flavor and utility has positioned it as a premium choice for snacking and culinary uses.
When Opal Apples Are Available
The availability of Opal apples is seasonal and tightly controlled, reflecting their status as a proprietary variety. The harvest typically occurs in the late fall, with the fruit making its debut in grocery stores around November. Peak season for consumer availability generally runs from November through March, though some supply may be extended into April or even June, depending on the year’s yield and storage capabilities.
Since the Opal apple is an exclusive club variety, it is found primarily at major grocery chains and limited markets that have secured distribution contracts. The restricted and seasonal nature of the supply means that once the stored crop is sold out, the apple will not be available again until the next autumn harvest.
What Makes Opal Apples Unique
The Opal apple offers a distinct flavor profile that separates it from many traditional varieties. It is characterized by an intense sweetness balanced by a pleasant tanginess, with some tasters noting aromatic hints of pear, coconut, and banana. This depth of flavor is paired with a notably crisp, juicy texture that holds up well, offering a satisfying crunch.
The most recognized unique feature is the apple’s natural resistance to browning after being cut. This trait is not the result of genetic modification but rather a natural occurrence resulting from its unique cross-breeding. The apple’s flesh contains naturally low levels of the enzyme polyphenol oxidase (PPO). When an apple is sliced, PPO reacts with oxygen in the air, causing the flesh to turn brown, but the Opal’s low enzyme activity significantly delays this oxidation process. This characteristic makes the Opal apple desirable for practical applications, such as preparing fruit salads, packing apple slices in lunchboxes, or using them in recipes that require pre-sliced fruit.
The Origin and Licensing of Opal Apples
The Opal apple, officially registered as the cultivar ‘UEB 32642’, has its origins in the Czech Republic. It was developed by the Institute of Experimental Botany in Prague through a traditional cross-pollination process. The variety’s parentage is a hybrid of the Golden Delicious apple and the Topaz apple, with the latter contributing disease resistance and a degree of tartness to the final flavor profile.
The Opal apple was first introduced to the United States market in 2010. The variety is protected by proprietary licensing and is grown under a controlled agreement in North America. FirstFruits Farms, based in Washington State, holds the exclusive rights to grow and market the Opal apple in the US. This controlled-supply model, where the apple is only grown by specific licensed orchards, is the reason for its limited distribution and seasonal availability in stores.