Honeycrisp Apples

The modern Honeycrisp apple was developed through natural crossbreeding techniques performed in the late 20th century at the University of Minnesota’s Agricultural Research Station. Honeycrisp apples are also known as Honeycrunch apples in Europe.

 

The apples are one of the most commercially produced varieties worldwide and are highly favored for their sweet flavor, crisp and juicy texture, and bright coloring. Despite their cold tolerance, quality flavor, texture, and appearance, Honeycrisp apple trees are notoriously difficult to grow, and the farmers must handpick the apples multiple times each season to harvest the ripest, healthiest fruits.

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Honeycrisp apples have a sweet, subtly tangy flavor well suited for fresh and cooked preparations. Raw Honeycrisp apples are popularly consumed straight, out of hand, mainly served chilled, and are valued for their snappy, juicy flesh. The apples also provide added texture in green salads, slaws, and fruit bowls, or they can be chopped into salsa, sliced and dipped in nut butter, or layered into sandwiches and burgers.

 

In addition to fresh preparations, Honeycrisp apples can be incorporated into sweet and savory cooked dishes and maintain their sweet nature when heated. Honeycrisp apples pair well with vanilla, salted caramel, chocolate, pomegranate seeds, citrus, herbs such as thyme, parsley, and mint, sweet potato, squash, roasted meats such as poultry, beef, turkey, and pork, and spices including cardamom, cinnamon, ginger, allspice, and cloves. Whole, unwashed Honeycrisp apples will keep 7 to 10 days when stored in the refrigerator’s crisper drawer.