What Fruits and Vegetables Are Genetically Made?

December 20, 2025 •

4 min read

Over 90% of some major crops like corn and soybeans in the United States are grown using genetic engineering, illustrating how integrated genetically modified foods have become in our modern food system. These foods are developed to possess specific, enhanced traits not otherwise achievable through traditional breeding alone.

Quick Summary

A comprehensive guide to fruits and vegetables developed through modern genetic engineering, detailing specific examples like virus-resistant papaya, non-browning apples, and insect-resistant potatoes, and explaining the specific purposes behind their development.

Key Points

Common GM Produce: Specific varieties of papaya, apples (Arctic®), pink pineapples, potatoes, and summer squash are available as genetically engineered products.
Processed Ingredients: The vast majority of GM crops like corn, soybeans, and sugar beets are used for producing processed food ingredients (e.g., oils, syrups) and animal feed, not as fresh produce.
Modified Traits: Genetic modifications introduce specific traits such as viral resistance, insect resistance, delayed browning, and herbicide tolerance to improve crop yield and quality.
Engineering vs. Breeding: Modern genetic engineering is distinct from traditional selective breeding, offering a more precise and faster method for altering a plant's DNA.
Bioengineered Labeling: In the US, food with detectable modified genetic material is now required to carry a "bioengineered" disclosure, although there are exemptions for highly refined products.
Industry Saved: The development of virus-resistant papaya was critical in saving the Hawaiian papaya industry from devastation.
Reduced Pesticides: The use of insect-resistant GM crops can lead to a reduction in the need for chemical pesticide applications.

Understanding Genetic Modification

Genetic modification (GM), or genetic engineering, is the process of altering an organism's genetic material to give it new traits. This differs fundamentally from traditional selective breeding, which has been used by humans for millennia to cross-pollinate plants with desired characteristics. While selective breeding involves shuffling all existing genes, modern genetic engineering allows scientists to precisely transfer a specific gene for a desired trait, like pest resistance, into a plant. This process is faster and more targeted than traditional methods.

Modern Genetic Engineering vs. Traditional Breeding

For example, traditional plant breeding developed modern corn from a wild grass called teosinte over thousands of years. Modern genetic engineering, however, can introduce a single gene for insect resistance from a bacteria, Bacillus thuringiensis, into corn relatively quickly.

Genetically Engineered Fruits on the Market

Several fresh fruits available in stores are products of genetic engineering, modified for reasons ranging from pest resistance to extended shelf life.

Papaya: The 'Rainbow' papaya, developed in the 1990s, was genetically engineered to be resistant to the ringspot virus, which had threatened to wipe out Hawaii's papaya industry. Without this modification, the Hawaiian papaya industry would likely have collapsed.
Arctic® Apples: These apple varieties are modified to resist browning when sliced or bruised, which helps reduce food waste. Gene silencing is used to reduce the enzyme polyphenol oxidase (PPO), which causes browning.
Pink Pineapple: Approved by the USDA in 2016, this specialty pineapple has pink flesh due to increased levels of lycopene, the same antioxidant that makes tomatoes red.

Genetically Engineered Vegetables and Staple Crops

Many other genetically engineered foods exist, though consumers may not see them in their fresh form. They are often used as ingredients in processed foods or for animal feed.

Potatoes: Some potato varieties, like the Innate™ potato developed by the J. R. Simplot Company, are genetically engineered to resist bruising and browning, and to produce less acrylamide when fried. Acrylamide is a potential carcinogen that can form when starchy foods are cooked at high temperatures.
Summer Squash: Certain varieties of yellow summer squash and zucchini are engineered to be resistant to certain viruses. They were one of the first GM crops on the market but are not widely grown.
Corn and Soybeans: The vast majority of corn and soybeans grown in the United States are genetically engineered for traits like herbicide tolerance and insect resistance. These crops are mainly processed into ingredients like high-fructose corn syrup, corn oil, and soybean oil, or used as animal feed.
Sugar Beets: Over 95% of sugar beets grown in the U.S. are genetically engineered to be tolerant to herbicides. The sugar produced from GM beets is chemically identical to sugar from non-GM beets.

A Comparison of GM and Non-GM Produce


Feature	Genetically Engineered (GE) Produce	Traditionally Bred Produce
Method	Specific, targeted gene transfer using biotechnology.	Repeated cross-pollination and selection over many generations.
Speed	Faster, can achieve a specific trait in a shorter timeframe.	Slower, can take many generations to develop desirable traits.
Control	Allows for the insertion of a single, beneficial gene with greater precision.	Involves mixing thousands of genes at once, with less control over the final outcome.
Labeling	Labeled as "Bioengineered" in the US if it contains detectable modified genetic material.	Not subject to special labeling, with some older forms (like modern corn) being drastically different from their wild ancestors.
Traits	Examples include virus resistance, delayed browning, and insect resistance.	Examples include improved flavor, larger fruit size, and other desirable characteristics.

The Driving Forces Behind Genetic Modification

The development of genetically engineered produce is driven by a variety of agricultural and economic needs. These motivations go beyond simple consumer preference to address widespread challenges in food production.

Pest and Disease Resistance: This is one of the most common reasons for genetic engineering. Crops like the 'Rainbow' papaya were developed to withstand a devastating virus, ensuring a consistent and robust food supply. The use of insect-resistant crops, like Bt potatoes, can also reduce the need for external pesticide applications.
Herbicide Tolerance: Many staple crops, such as soybeans and sugar beets, are engineered to resist specific herbicides. This allows farmers to more efficiently control weeds without harming the crop, improving yields.
Reduced Food Waste: Modifications that prevent fruits from browning, such as with Arctic® Apples, can extend shelf life and reduce food waste at both the consumer and commercial levels.
Enhanced Nutritional Value: In some cases, genetic engineering is used to improve the nutritional profile of a food. An example is the development of Golden Rice, which is biofortified with beta-carotene to combat Vitamin A deficiency.

Conclusion: Navigating the Complex World of Bioengineered Foods

Genetically modified fruits and vegetables represent a significant advancement in agricultural technology, offering solutions to challenges such as disease, pests, and food waste. While only a limited number of fresh produce items are currently available in GM form, many processed foods contain ingredients derived from widely grown GM crops like corn, soybeans, and canola. The distinction between modern genetic engineering and traditional breeding is important for understanding the different ways humans have shaped our food supply. With modern labeling standards in place for bioengineered foods in many countries, consumers can make informed choices about what they eat. For a more detailed look at the regulation of GM foods in the United States, you can visit the FDA's Agricultural Biotechnology page. The development of these foods continues to evolve, bringing new products and considerations to the modern food landscape.

Frequently Asked Questions

In the United States, the National Bioengineered Food Disclosure Standard requires that foods containing detectable modified genetic material be labeled as "bioengineered". However, there are exemptions, particularly for highly refined products where the modified genetic material is not detectable. Outside the U.S., labeling requirements vary significantly by country.

Selective breeding involves choosing parent organisms with desirable traits and cross-pollinating them over many generations to produce offspring with those traits. Genetic engineering, on the other hand, is a modern technique that allows scientists to directly insert or modify specific genes in an organism's DNA in a more precise and faster way.

The 'Rainbow' papaya was genetically engineered to be resistant to the ringspot virus, a disease that had nearly destroyed Hawaii's papaya industry in the 1990s. Its introduction revitalized the industry, with most Hawaiian papaya today being genetically engineered.

A scientific consensus exists that currently available GM foods pose no greater risk to human health than conventional foods, but regulatory agencies assess each GM food on a case-by-case basis. Organizations like the World Health Organization and the U.S. Food and Drug Administration review and approve GM foods for safety.

You can look for a "bioengineered" label or symbol on a food's packaging, which is required in the U.S. for products containing detectable modified genetic material. Choosing certified organic products is another way, as USDA organic regulations prohibit the use of genetically engineered ingredients.

Genetic engineering involves transferring genes from one organism to another, including between different species, to introduce specific traits. For instance, a gene from a bacterium is used to create insect-resistant corn. However, the human digestive system breaks down all DNA, whether from GM or conventional food, and there is no scientific evidence that this transfer is harmful.

Most fruits and vegetables today are the result of thousands of years of traditional breeding, making them genetically different from their wild ancestors. Examples include modern corn (from teosinte), modern bananas (from wild, seedy ones), and common carrots (bred from bitter wild roots).