Honeycrisp

Why you should be excited

Honeycrisp is a relatively young apple variety that’s already legendary for its explosive crispness.

The story of Honeycrisp

If you think using words like ‘explosive’ to describe an apple is just a teensy bit over-the-top, we empathize.

But in the case of Honeycrisp, this is accurate terminology.

Developed by folks at the University of Minnesota who were looking for great flavour, crispness and a tree that could withstand harsh prairie winters, Honeycrisp is an apple that wins over devotees on their first taste.

Some find the extreme crunchiness a bit excessive, but many apple eaters adore this variety and will eat nothing else.

For many years, we were unable to graft Honeycrisp to sell trees, as it was a 'licensed variety' (strangely enough, just in Canada for the last half decade or so), but now we can finally do so.

Honeycrisp Facts

Its origins

Bred in Minnesota, USA; 1990s introduction.

Flavour, aroma, texture

Incredibly crunchy despite its soft, white flesh. It's juicy and sweet, with little acidity.

Appearance

Medium-to-large in size with an irregular red-orange flush covering much of its green/yellow background.

When they’re available

Mid-season (usually in early October).

Quality for fresh eating

Excellent.

Quality for cooking

Mainly used for fresh eating.

Quality for cider

While it is by far best known as a fresh-eating apple, Honeycrisp has also been used in cider, including a few single-variety ciders. While it's a perfectly good source of bulk in cider, it doesn't contribute a whole lot of character.

Keeping ability

Good (3 to 4 months when kept refrigerated).