Red-fleshed apples: The story behind the genetic anomaly with health and nutritional benefits

To an unsuspecting consumer, these delicate apples could easily be mistaken for the commonplace Gala or Braeburn varieties. 

But inside, the fruits reveal their deception — their crisp flesh flaunts a striking red hue instead of the typical off-white color marked by most commercial apples. Known as Mountain Rose, Hidden Rose or Airlie Red Flesh apples, these striking apples tout a sugary aroma and an equally saccharine taste with notes of mild tartness.

The presence of red flesh in apple cultivars is caused by the MYB10 gene, a localized genetic protein and transcription factor for anthocyanin pathways. Anthocyanins — which are a type of water-soluble polyphenolic pigment — give fruits and vegetables their signature shades of red, purple, blue or black. Consumers are probably familiar with anthocyanins from the produce aisle: purple potatoes and purple cauliflower, for instance, are those colors because of anthocyanins. 

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With their extensive quantities of antioxidative phenolics — a class of chemical compounds naturally produced by plants — and anthocyanins, red-fleshed apples boast several nutritional and health benefits. Anthocyanin-rich foods help maintain eye health and aid in the prevention of cardiovascular diseases, neurodegenerative diseases, diabetes and cancer, according to a 2015 study published in the “Journal of Functional Foods.”   

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