Honey Crunch Apples
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Honeycrunch apples are medium and round in shape with a red and green skin. They tend to turn more yellow as they ripen. The flesh is cream colored and, as its name suggests, crisp and crunchy—it produces a nice, clean crunch when bitten. This apple is also very juicy. The flavor is refreshing and sweet, though not particularly complex or deep. There is almost no acidity, but sometimes notes of pear.
Honeycrunch apples are available fall through spring.
Honeycrunch apples are much more commonly known as Honeycrisps, a modern and very popular variety of Malus domestica developed by the University of Minnesota. Apples sold under the Honeycrunch name are generally grown in France using GLOBALG.A.P environmental standards. The parentage was originally thought to be a cross of Honeygold and Macoun. However, it has been proven that it is instead a cross of Keepsake and an unnamed variety from the University of Minnesota (MN1627). Offspring of the Honeycrunch include the Cosmic Crisp and the SweeTango.
Apples contain plenty of beneficial nutrients. They have about 17% of the daily recommended value of fiber, meaning that they are filling even though one medium apple has less than 100 calories. Apples also contain about 14% of the daily recommended value of Vitamin C, along with smaller amounts of Vitamin B, boron, and a host of phytochemicals.
Honeycrunch apples are best enjoyed fresh out of hand, though they also make good drying apples. Slice into salads for an added bite of texture and sweetness or add to a cheese plate—sugary honeycrunches balance well with cheeses like gouda and smoked cheddar. Honeycrunches are good keepers, and store well in the refrigerator for up to three months.
The Honeycrisp is perhaps the most popular modern variety of apple, particularly in the United States. It is the official state fruit of Minnesota, where it was first developed at the University of Minnesota. They are increasingly popular elsewhere in the world as well, and are now available as Honeycrunches in Europe.
The University of Minnesota first bred Honeycrunch (under the name Honeycrisp) in 1960. It was eventually released commercially in 1991 in the US. This apple was specifically bred to be grown in colder climate, and has resistance to scab and fireblight. Honeycrunches are grown in France, particularly the Angers region of the Loire Valley. In 2015, almost 100,000 tonnes of this apple was harvested in Europe.
Recipes that include Honey Crunch Apples. One is easiest, three is harder.
|Honeycrunch||Honeycrunch Apple Tart|