Honeycrisp

DESCRIPTION

Exceptionally juicy and with a crunch beyond compare, the Honeycrisp has a bright red and pale green outer skin. The inner flesh is cream-colored, crisp, and very juicy. The Honeycrisp has a sweet yet slightly tart flavor. It is excellent for salads or for eating as a snack. Some warn its high water content makes it much better suited for eating than for baking. Honeycrisp can be picked as early as late August.

HISTORY

Honeycrisp was produced from a 1960 cross of Macoun and Honeygold, as part of the University of Minnesota apple breeding program to develop winter hardy cultivars with high fruit quality. The original seedling was planted in 1962 at the University of Minnesota Horticultural Research Center (www.honeycrisp.org). They were introduced commercially in 1991.

RECIPES

Click here for 36 recipes that are suited to Honeycrisp apples.