I Stopped Buying Honeycrisp Apples — My New Favorite Variety Has an Even Better Flavor

As a lifelong New Englander, I’d list trying new apple varieties among my most treasured autumn and winter hobbies. And while Honeycrisps and Cortlands will always have a special place in my heart, I recently discovered a new favorite at my local Whole Foods Market: Opal apples. 

They’re a cross between Topaz and Golden Delicious, and you won’t find Opals just anywhere; they’re grown exclusively at an orchard in Southeastern Washington State, and they’re only available between November and June. The sunny hybrids have quickly become my go-to not only for snacking, but also for baking, thanks to their unique flavor profile.

As tempted as I’ve been to gatekeep them (as it is, they sometimes sell out at my local store), Opal apples are just too special not to share.

The first time I bit into an Opal apple, I remember feeling genuinely surprised by the rich complexity of flavors. Sure, they’re juicy and delightfully tart — but it’s the unusual tropical undertones of banana, pineapple, and coconut, as well as pear, that caught my attention.

What really sets Opal apples apart, though, is that they are naturally resistant to browning. Even hours after I cut or bite into one, the flesh is still crisp and creamy white. That’s a huge advantage when I want to pack sliced apples in my lunchbox for work, or add them to a pre-made salad at home.

After doing a little digging on Opal apples, I learned that there are a few other things to love about them. For one, they’re certified organic and Non-GMO Project certified. In fact, Opals made history: They’re the first apple variety to get this Non-GMO Project certification in the U.S. Genetically modified organisms (GMOs) aren’t necessarily unsafe or unhealthy according to the U.S. Food and Drug Administration, but there also aren’t a lot of long-term studies yet on the potential health effects — so I try to avoid them whenever I can just out of an abundance of caution.

Opal apples are nothing if not versatile. They’re tasty on their own, and for a more satiating snack, I like pairing them with peanut butter or almond butter for dipping, or slices of extra sharp cheddar. 

I’ve also found that their crunchy texture plays well in salads — I often combine them with arugula, quinoa, feta cheese, pumpkin seeds, and a drizzle of balsamic vinaigrette for a hearty lunch. My other favorite salad base for Opals consists of kale, pomegranate seeds, and pine nuts with a honey Dijon dressing.

My new favorite way to enjoy Opal apples, though, is basically dessert for breakfast: a layered Greek yogurt parfait with toasted pecans. First, I dice up the apples into small cubes, toss them in a bit of avocado oil and ground cinnamon, and air fry them at 400°F for about 10 to 15 minutes. In the air fryer, the apples become more tender on the inside and crispy on the outside — and take on an even richer and sweeter caramelized flavor that tastes like pie filling.

What’s your favorite type of apple? Tell us about it in the comments below.

This post originally appeared on The Kitchn. See it there: I Stopped Buying Honeycrisp Apples — My New Favorite Variety Has an Even Better Flavor