Previously known as CrispGlos (new varieties will sometimes go through an identy crisis or two,) these golden beauties were discovered in the Czech Republic in 1999, and are now catching on worldwide. A cross between the Topaz and Golden Delicious varieties, Opal Gold apples have little in common with their parents other than color. They have a dense, almost spongy heirloom texture, and are one of the sweetest apples that we stock all year!

After wolfing down two of these this weekend, I started a third and left it on my desk overnight and it looked the exact same as when I had left it! These apples do not brown! Try these guys for salads or lunchbox slices, or in this recipe:

• 1/2 pound thinly sliced prosciutto di Parma
• 1 Granny Smith apple, peeled and cored
• 2 Opal Gold apples, peeled and cored
• 1 tablespoon poppy seeds
• 3 tablespoons Central Market Organics extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 head radicchio, leaves detached (try Belgian Endive)
• Salt and pepper
• Parmigiano-Reggiano, for shaving