GMO Vegetables and Fruits: Complete List for America (2026)

It is true that there are GMO vegetables and fruits used in the food we buy at the grocery store. It’s possible that up to 80% of processed foods sold in the U.S. contain some type of GMO or “bio-engineered” (BE) plant. The most frequent source is corn, especially corn starch, high fructose corn syrup, and corn oil. Soybean products like soybean oil are also likely to be BE. And, finally, most canola (rapeseed) used to produce canola oil is GMO. But what are the GMO vegetables and fruits in America? There are only a few GMO plants used or sold in the U.S. on a commercial basis. In this article, I will provide an overview of these genetically engineered plants produced in the U.S.

GMO or genetically modified organism is a confusing name as all the fruits and vegetables we commonly buy have been genetically modified by humans, sometimes over thousands of years. Selective breeding is one way humans modify plant crops to suit our needs. Here, instead, we are talking about the modification of genes in a lab. A better term for this is bio-engineered (BE) or genetically engineered (GE). In this article, I will use the term BE and GMO interchangeably. That said, the majority of the fruits, vegetables, or legumes you buy are not BE crops.

Most GMO vegetables and fruits in America are engineered to be herbicide-tolerant (HT), insect-resistant (Bt), or are “stacked” to combine both HT and Bt traits. Other BE traits have been developed such as virus and fungus resistance, drought resistance, and enhanced protein, oil, or vitamin content. However, HT and Bt traits are the most used in U.S. crop production. HT seeds are common in alfalfa, canola, and sugar beet production, but the three GMO crops planted most widely are corn, cotton, and soybeans.

Among the food products that contain genetically engineered plant ingredients that Americans regularly buy, cornstarch, corn syrup, corn oil, soybean oil, canola oil, or granulated sugar stand out as the most likely sources of BE ingredients. Most of the GMO crops sold in the U.S. are used for animal food.

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Which fruits and vegetables are currently GMO in the US?

There are relatively few fresh fruits and vegetables available in GMO varieties. As of 2026, only a small number of fresh produce items have commercially available genetically engineered versions:

• Vegetables: Potatoes (White Russet™), Summer Squash, and Sweet Corn.
• Fruits: Apples (Arctic™), Papayas (Rainbow), and Pink Pineapples.

Are GMO Vegetables and Fruits Safe to Eat?

GMO vegetables and fruits sold and used in the United States are regulated by the FDA, USDA, and EPA under the Coordinated Framework. The FDA has the most extensive role in ensuring the safety of GMO foods. The USDA manages the risks for plant pests and oversees field trials, while the EPA is in charge of overseeing pesticides, including those that are genetically engineered to be produced by a plant.

• FDA: The FDA regulates the safety of all GM crops that are consumed by people or animals under a policy enacted in 1992. Under the Federal Food, Drug, and Cosmetic Act, this policy defined most GM crops as “substantially equivalent” to non-modified crops. As a result, the FDA classified all GM foods as GRAS (generally recognized as safe). Because of this, the agency provides the same oversight and regulation over GM foods as they provide over non-GM foods in the United States.
• The FDA evaluates the safety and nutritional characteristics of a GM crop before it ever brought to market, under its voluntary “Plant Biotechnology Consultation Program.” This involves an initial safety assessment conducted by the manufacturer of the product and includes such things as nutrient levels compared to conventional crops, and the presense of potential allergens or toxic compounds. The FDA then further assesses this safety evaluation while reviewing its own records, available scientific literature, and any other available data.
• USDA: The USDA is responsible for ensuring the safety of GMO fruits and vegetables related to plant health through its Animal and Plant Health Inspection Service. Companies who develop GM crops must apply for a permit. Recieving this permit requires addressing any potential risks, such as the organism spreading into the environment.
• EPA: If a GMO is engineered to contain contain a pesticide, it is regulated by the EPA. The agency defines the safe levels of any pesticide and requires the manufacturers to address short- and long-term consequences of the pesticides on humans, livestock and the environment. The EPA does not regulate the plant itself, but only the genetic material responsible for making the pesticide within the plant.

Despite this oversight, the public at large feels that GMO crops are not safe. The scientific community, on the other hand, is more positive. While 37% of consumers think GMO fruits and vegetables are unsafe, 88% of scientist believe them to be so.

The Real Danger of GMO Crops

The greatest danger of GMO crops, often overlooked by consumers, is the risk of allergic reaction. This could occur if a protein from a common allergen, such as peanuts, is incorporated into another crop that has not been previously known to cause allergic reactions in people. This could be very dangerous for those suffering from common food allergies to tree nuts, peanuts, soy, wheat, etc. This concern is addressed by the FDA’s process, which requires scientific evidence that no allergenic proteins or other substances have been incorporated into GM foods.

How can I tell if a fruit is GMO?

Identifying GMO fruits and vegetables at the store can be tricky, but understanding the voluntary 5-digit PLU code system is a good starting point. You can check the PLU code if it is present on a sticker on the fruit or on a sign displayed near the produce. Standard PLU codes have 4 numbers from 3000 to 4000. However, some have 5-digit codes. When an 8 is added to the beginning of a PLU code, this designates that the fruit or vegetable is genetically modified. However, adding the 8 is voluntary. Therefore, it is unlikely that you will actually find these five-digit codes, starting with an 8, used.

When manufactured foods contain bio-engineered ingredients, they are required to indicate this under the new Bioengineered Food labelling requirements. This can be done through a number of different options.

Bioingeneered Ingredient Disclosure Options

• Text: Food labels can bear text reading “Bioengineered Food,” “Derived from Bioengineering,” or “Contains a bioengineered food ingredient”.
• USDA Symbol: Food labels can incorporate a green, circular symbol signifying BE food.
• Digital Link: Food labels can bear a scannable QR code or web address (e.g., “Scan here for more info”).
• Text Message: Food labels can contain instructions like “Text [command] to [number] for BE food info”.

Look for one of these disclosure methods on the label of the food package. This labelling has been mandatory since January 1, 2022. However, foods that contain meat, poultry, or eggs as the first primary ingredient (after water, broth, etc.) are exempt, as are small manufacturers, restaurants, and other food service operations.

List of GMO Vegetables and Fruits in America

While many people are concerned about biotechnology in our food supply, the actual list of GMO fruits and vegetables in America is much shorter than most realize. Currently, only a handful of fresh produce items and a few major commodity crops have been approved for commercial sale. By understanding which items are on the official list of GMO fruits and vegetables, consumers can make more informed choices at the grocery store without falling for common internet myths.

GMO (BE) Corn

The most common BE crop in the US is corn, especially corn used in processed foods. If a food product contains corn or is made from corn, assume it is GMO corn.

There are many types of BE corn. They are produced to be herbicide resistant, herbicide tolerant, insect resistant, or drought tolerant. Some are meant to increase the amount of a certain nutrient in the corn, such as lysine, an amino acid that corn is normally deficient in.

Trade names for BE field corn include:

• Roundup Ready™
• Roundup Ready™ 2
• Agrisure®
• Duracade™
• Enlist™
• Genuity®
• DroughtGard™
• Optimum™
• GAT™
• Agrisure™
• Viptera
• YieldGard™ VT
• Pro™
• Enogen™ (high alpha-amylase)
• Agrisure™ RW
• Mavera™ Maize
• YieldGard™ VT™
• Rootworm™ RR2
• Herculex™ RW
• Herculex™ I
• Herculex™ CB
• Rootworm RW
• MaxGard™
• InVigor™
• Starlink™

All of these corns are field corns used in the food industry. In the United States, more than half of the field corn produced is BE corn. The same is true in Canada, Argentina, Brazil, Honduras, South Africa, and Uruguay. If corn is sourced from the U.S. or any of these countries, it should be assumed to be BE. Non-BE corn is often much more expensive than BE corn and given the way corn moves around the world, it is safe to assume that most corn is GMO. 

Because corn is used so extensively in everything from animal feed to high-fructose corn syrup, it remains the most widespread example on the list of GMO fruits and vegetables in the United States. While the sheer volume of production can be overwhelming, identifying corn-based products is a critical step in understanding how GMO fruits and vegetables integrate into the modern food supply. Most consumers think fear that most of the ingredients used in a food product are GMO, when, in fact, corn ingredients are the most likely suspect.

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GMO Sweet Corn or Corn on the Cob

There are only a few types of sweet corn that may be available in the U.S. Attribute and Attribute II are trade names for sweet corn that is insect-resistant and herbicide-resistant. It is a “BT corn” meaning it produces a protein found in a soil bacterium called Bacillus thuringiensis (Bt). The protein helps the corn be resistant to certain insects all season long while not harming certain beneficial insects like Ladybugs and Assassin bugs. It resists European corn borer, Corn earworm, Fall armyworm, Western bean cutworm, Beet armyworm, and Southern cornstalk borer. This BE corn, developed by Syngenta. It is sometimes sold in grocery stores as fresh corn on the cob and is usually sold directly to stores by farmers or offered at farmer’s markets.

Attribute sweet corn is likely to be found anywhere in the United States. There are major production areas in Midwest states like Iowa, Illinois, Minnesota, and also regions in the South and West. The corn is particularly suited to the Northern United States as well as Canada due to it’s suitability for cold weather and short growing season. You will find it sold simply as sweet corn except in some specific areas with specific labelling laws.

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GMO Apples

There are a few GMO apples that are produced to be non-browning, meaning they will not turn brown quickly when peeled or cut. According to the company that developed them, they also stay fresh longer after being sliced. These apples are sold under the brand name “Arctic” and include Golden Delicious, Granny Smith, Gala, and Fuji apples. You’re not likely to come across these right now as there production is minor. They are only produced commercially in the United States. They have been approved for production in Canada, but no trees have yet been planted.

Apples turn brown because of the presence of and polyphenol oxidases (PPOs). In intact fruits, these phenols and PPOs are separate from each other, located in different departments in the cells. When the apple cells are damaged, these compounds come into contact with each other and react to form quinones which become pigmented polymer compounds. These compounds are responsible for the flesh of apples turning brown after being cut or bitten. A similar process occurs in other browning fruits. This is a natural process and doesn’t make the apple less nutritious, but it is off-putting and undesirable. Arctic apples were developed to address this trait in common apple varieties by using the apple’s own genes to “turn off” PPO enzyme production.

Arctic Apples were developed Okanagan Specialty Fruits located in British Columbia, Canada. (OSF). They are sold as pre-sliced or diced packaged apples. They may be found branded with the Arctic tradename or in private-label packaging and are sold in convenience stores and grocery stores.

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GMO Papaya

There are GMO papayas called “Rainbow Papayas” and “SunUp Papayas.” There were developed in Hawaii to prevent the papaya ringspot virus from wiping out the papaya industry. While this worked, it hasn’t exactly been great for the Hawaiian papaya industry as it closed off some lucrative export markets and organic markets. As well, there has been widespread contamination found in other papaya crops. Note that this does not mean that all GMO crops have such a problem. These papayas are also grown in China but are not permitted into the U.S. from that country.

The Papaya ringspot virus (PRSV) appeared in Puna, Hawaii in 1992 and subsequently wreaked havoc on the papaya industry. Once a papaya tree is infected with this virus, it cannot recover, and aphids, insects that feed on the trees, help spread the virus quickly. Young seedlings never produce fruit and older trees developed yellow leaves and then produce smaller and smaller fruits. Seeds of Rainbow papaya, developed to resist this virus, were released in 1998 and were widely and enthusiastically adopted. This transgenic variety was developed by Dennis Gonsalves, a Hawaiian-born scientist at Cornell University, and researchers at the University of Hawaii.

Rainbow papayas were produced by crossing the standard export variety from Hawaii, the “Kaphoho” with a papaya called “SunUp” which was engineered to resist PRSV. This was accomplished by adding a gene from the virus to the papaya itself. This gene from the virus was found to prevent infection from the virus. This miniscule amount of genetic material from the virus has no effect on humans, and plant viruses cannot infect us. In fact, you have probably consumed many plant foods that are infected with viruses throughout your life. 

Pineapple

One type of GMO pineapple might be found in the United States, marketed by Del Monte. These pineapples, engineered for higher levels of lycopene have pink flesh and are called “PinkGlow.” If a pineapple has regular yellow flesh, you can assume it is not GMO. The pink pineapples were engineered to increase the levels of carotenoids and inhibit flowering.

PinkGlow is a unique addition to the GMO fruits and vegetables list, as it is engineered specifically for its aesthetics (pink flesh).

GMO Potatoes

BE potato versions have been developed for three potato cultivars, Atlantic, Ranger Russet, and Russet Burbank. They were developed for various traits, including virus resistance, insect resistance, reduced black spot formation and bruising, blight protection, and reduced levels of asparagine and reducing sugars (less starch breakdown into simple sugars during storage, presumably for cold temperatures). The production of these potatoes is minor.

The only GMO potato currently sold fresh is marketed under the brand name “White Russet.” These potatoes were produced by J.R. Simplot Company and have two engineered advantages. The first new trait reduces potato browning and bruising. Both can occur during packing, processing, storage, or transport.

Potato browning itself does not ruin a potato but it does cause consumers to throw away and thus waste a lot of potato each year. The flesh of White Russets not only stays white during handling, even in harsh conditions, but also stays white when cut. This is great for the consumer but also prevents the need for additives when the potatoes are cut while being processed.

GMO Potatoes & Acrylamide Science

The second major trait in White Russet™ potatoes addresses the production of acrylamide during high-heat cooking, such as frying. This chemical is often the reason you see California Prop 65 cancer warnings on potato products, as it forms naturally when the amino acid asparagine is heated. However, while some search engines and state regulations flag its presence, scientific consensus has not shown that the trace levels found in food pose any actual danger to human health. By engineering these GMO fruits and vegetables to produce less asparagine, developers are essentially providing a biotechnology-based solution to a regulatory concern rather than a proven medical threat.” You can read more about BE potatoes here.

Squash (Summer)

There are some GMO summer squash (yellow crookneck squash) cultivars in the US. Their production is minor. They are genetically engineered to be resistant to plant viruses like zucchini yellow mosaic virus ,watermelon mosaic virus, and cucumber mosaic virus. These viruses cause a great deal the squash crop to be lost. This virus resisting GE trait has been transferred to zucchini through regular conventional breeding.

The first of  these GE squash varieties was developed by Asgrow Seed Co. and first planted in 1995. Transferring the trait to zucchini was accomplished by 1996. This was simple since, in reality, yellow squash and zucchini are the same species and easily interbreed.

Neither GE summer squash or zucchini have been widely adopted by farmers and it is quite unlikely you are buying and eating them or have ever done so. The reason that these seeds have not been widely utilized is because squash and zucchini are subject to infection by multiple viruses, not just the three these plants have been engineered to resist. What’s more, they are likely to be infected by multiple viruses at once. It is not worth the extra expense for most farmers to use these seeds and have their crop be infected by other viruses not covered so that they will have to use the same conventional virus control measures. In that case, the extra money spent on the engineered seeds is wasted. 

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GMO Salmon

Some GMO salmon are farmed by AquaBounty Technologies, In Indiana. They were engineered to have a faster growth rate. They are sold under the brand name AquAdvantage™. These salmon contain an rDNA created by combining genetic material from different sources. This construct is composed of the growth hormone gene from Chinook salmon under the control of a promoter (a sequence of DNA that turns on the expression of a gene) from another type of fish called an ocean pout. These fish are approved for sell and consumption in the U.S., Canada, and Brazil. Although considered safe for consumption by the FDA, these GE salmon are the subject of much controversy.

Although it is seafood, AquAdvantage™ salmon is often discussed alongside the GMO fruits and vegetables list due to its shared biotechnology origins.

GMO Canola

You should pretty much assume any canola oil in the United States to be produced from GMO canola (rapeseed). Around 95% of the canola (rapeseed) grown in the United States is genetically engineered. The adoption rate is similar in Canada. The plants are engineered to be herbicide resistant.

And, finally, most canola (rapeseed) used to produce canola oil is GMO. You can read more about the myths and science of this process in our deep dive: Canola Oil Is An Industrial Engine Lubricant and Other Warnings.

While canola is primarily engineered for herbicide resistance, other oils like olive oil face different challenges like labeling fraud and storage myths. For a comparison of how these oils differ in the kitchen, see The Ultimate Olive Oil FAQ.

GMO Soybean

Also assume that any soybeans produced in the United States are GMO. Over 90% of soybeans grown in America are bioengineered. Unless a soybean containing product specifically says the soybeans are non-GMO, they almost certainly are genetically engineered.

GMO Sugar Beets

Unless otherwise specified, assume that all sugar beets produced in the US are GMO. Around 95-98% of sugar beets in North America are genetically modified and most refined sugar, 55 to 60%, comes from sugar beets. The most common GE trait is herbicide resistance.

Conclusion: Navigating the Grocery Aisle

While the term ‘bioengineered’ can sound intimidating, the actual list of GMO fruits and vegetables in America is quite small and highly regulated. Most of these crops are designed to solve specific agricultural or consumer problems, from resisting devastating viruses in papayas to reducing naturally occurring chemicals like acrylamide in potatoes (albeit it needlessly). By understanding the science behind these GMO fruits and vegetables, you can move past the internet scarelore and make food choices based on facts rather than fear.