Inventory, 40 lbs : 54.15
This item was last sold on : 11/30/23
Honeycrisp apples are a medium to large varietal, averaging 7 to 10 centimeters in diameter, and have round to oblate shape with a generally uniform appearance. The apple’s skin is thin, easily bruised or damaged, and is semi-glossy with a dimpled surface. The skin also has a yellow-green base, covered in red-orange mottling and patches of pink blush with some russet dots and lenticels. Underneath the surface, the ivory to white flesh is coarse, aqueous, and light with a crisp, snappy texture. Honeycrisp apples were bred to have larger cells than other varieties, contributing to the flesh’s unique juice-bursting consistency. The flesh also encases a central core filled with oval, black-brown seeds. Honeycrisp apples are aromatic and contain balanced levels of sugar and acidity. The apples are known for their sweet and subtly tart, tangy flavor with subtle fruity nuances.
Honeycrisp apples are available in the fall through early winter.
Honeycrisp apples, botanically classified as Malus domestica, are an American variety belonging to the Rosaceae family. The modern 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 and are sometimes spelled, Honey Crisp. 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. Honeycrisp apples were slow to rise in popularity after their release, but once consumers began spreading news of the new variety through word of mouth, the demand for the cultivar exceeded the available apple supply. The apple was also a part of the launch of boutique specialty varieties among the well-known breeding facilities. Surprisingly, Minnesota breeders of Honeycrisp apples claim that they have never had to release a large-scale marketing campaign to spur sales and have mainly relied on word of mouth. Growers worldwide produce Honeycrisp apples to sell the fruits at premium prices. 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. Honeycrisp apples are versatile, able to be consumed fresh or incorporated into cooked preparations, imparting a delicate, sweet, and consistent flavor.
Honeycrisp apples are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and calcium to protect bones and teeth. The apples also provide vitamin C to strengthen the immune system and reduce inflammation, vitamin A to maintain healthy organ functioning, and other nutrients, including iron, vitamin E, magnesium, boron, zinc, copper, and vitamin K.
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. The apples can be baked into cakes, pies, muffins, tarts, bread, cobblers, crisps, and scones, sautéed with spices and browned butter as a dessert, or chopped and roasted with root vegetables as a side dish. Honeycrisp apples can also be pureed into soups, cooked into oatmeal, or stuffed with brown sugar, wrapped in pie dough, and roasted as a decadent dish. Beyond culinary preparations, Honeycrisp apples can be peeled and slow-cooked to make applesauce, preserves, and apple butter, sliced and dried into chips, infused into vinegar and syrups, or pressed into juice for cocktails, sparkling beverages, and smoothies. 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. Most Honeycrisp apples are also released to commercial markets a week after being stored in a controlled facility. This storage time helps to improve the apple’s flavor. In professional cold storage, Honeycrisp apples will keep 6 to 10 months.
Honeycrisp apples are one of the most successful varieties released from the University of Minnesota’s Agricultural Experiment Station. The research center has created over 27 commercial cultivars since 1908, including Rave®/First Kiss®, Zestar!®, SweeTango®, and Honeygold, but Honeycrisp apples have overshadowed these boutique apples by their high demand worldwide. Honeycrisp apples are successful due to their consistency in flavor, appearance, and texture. Many experts consider the variety to be among the top inventions released through the university, and up until 2008, the Honeycrisp patent gave the institution over ten million dollars in royalties. Honeycrisp apples are especially loved and grown in their home state as the cultivar was designed to thrive in a colder climate. Growers also favor the variety for its premium prices, and the cultivar contributed to the revival of the stagnant apple industry. In 2006, Honeycrisp apples were awarded the title of Minnesota’s official state fruit, and the variety remains the most cultivated apple in the state.
Honeycrisp apples were developed in the 1960s at the University of Minnesota’s Agricultural Experiment Station, where they were bred with the intent of creating an apple that could tolerate cold weather climates. The variety is also known as MN1711, and its parentage is believed to be a cross between keepsake apples and an unnamed station selection labeled as MN1627. Honeycrisp apples were raised and studied by David Bedford, a breeder who saved the original seedlings from being removed from the test fields. It took over thirty years before Honeycrisp apples were released to commercial markets in 1992, and since their introduction, Honeycrisp apples have become one of the top cultivated apples in the world. The variety had a patent for its initial release, limiting the number of licensed growers, but in 2008, the patent expired, releasing Honeycrisp apples to growers worldwide. Honeycrisp apples thrive in warm and cool growing regions throughout the United States, including Michigan, Minnesota, New England, Wisconsin, California, and Washington State. The apples are also planted in Canada, the United Kingdom, and other parts of Europe. Additionally, orchards are being established to grow the apples in Australia, New Zealand, and South Africa.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Honeycrisp Apples. One is easiest, three is harder.