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The new apple is the latest in a growing list of re-designed fruit and veggies available to consumers both here and overseas.
New Zealand growers and scientists have combined over the decades to create exciting new offerings and they say the work can only gain more importance.
Caroline Lister is a scientist creating more consumer friendly and healthier foods, as well as fresher looks, shapes and tastes.
"We test them, measure the compounds we think have benefits, try and ascertain those health benefits, for example measuring the anti-oxidant activity and then we give that information back to the breeders," says the Crop and Food researcher.
And growers too want more disease resistance and better yields.
It's a long process but history has shown the benefits. From basic beginnings the gooseberry went onto become the kiwifruit, then the zespri and with it new varieties.
Then there's a purple kumara under trial in Pukekohe, and for shoppers there's also purple broccoli and purple asparagus.
"Quite frankly, there's a lot of competition out there, we need to give the international market a reason for buying our product," says Peter Silcock from Horticulture New Zealand.
And because of that expect more change and ultimately more choice.
"It's potentially never-ending - there's always room for improvement - we still don't fully understand the full health benefits that are there in fruit and vegetables," Lister says.
Improvements they think that could revolutionise a weekly chore.
