I've tried Arctic apples before. In case you've been living under a rock, the apple from Okanagan Specialty Fruits was approved for the U.S. a few years ago, but we're getting close to commercial retail sales, coming to a produce department near you next season.
I had the company send me some samples of Arctic golden apples, one of the first they'll have available, for a recent apple tasting party for My Book Club for Produce Retailer's January issue.
So, what's so special about Arctic apples? Well, they've had the gene that causes browning "switched off." This means no additives for sliced apples and apples in applications previously unheard-of because of browning (like yogurt-based smoothies).
Several other apples also claim to brown slowly, naturally, and I had a few of those lying around, so I gave them a try, too. Envy and Opal held up O.K. for a few hours, but the rest of the apples I sliced - standard golden delicious, empire, rome and macoun - turned brown very quickly.
This was VERY unscientific, but interesting.
I also tried the Arctic apple with My Book Club moms. I'll have that report next week.