Garnering flavoursome apples are more intricated than simply planting a seed in womb of the mother earth and waiting for a tree to grow. The topic of GMO Apple- arctic apple has been researched and standardised in recent years but with it, also the uncertainty of the future of this analogous genetic modification. Insight into the genetic alteration that made Non-browning Arctic apples is the researched solution to the molecular causes of apple browning. Being developed through the RNA-i, the arctic apples are the first genetically modified food that endorses the approach which permits the silencing of PPO expression to comparatively low level, resulting in reduction of enzymatic browning i.e. non-browning of Apple. At the same time red fleshed apples are the outcome of cosmetic engineering from Anthocyanins pathway with the use of apple transcription factor MYB10. Anthocyanins are a group of secondary metabolites with diverse functions in plants. Anthocyanins and carotenoids along with give the coloration of flowers, fruits, seeds and other plant tissues causing different colours like purple, blue and red colour of organs. With the varied advantages ranging from significant life period to increase in nutritional value, protection from pest and insects, reduction of cancer, heart disease and diabetes, it is still a matter of debate to attribute changes in health outcomes directly from new varieties of Apple. Whether genetically engineered or conventionally bred, the case of GE apples, deriving social and economic effects is still challenging. Consumers are challenged with conflicting information on whether or not consuming products sourced from GM sources will negatively affect their health. The scientific community seems to be at the other side of the coin, claiming equivalency to conventional apple. This chapter will explore these relevant topics of GMs, its harvesting, socio-economic and health effect as well as the acceptance of bioengineered Apples by the consumers.