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.
As a 'licensed variety' (strangely enough, just in Canada now), growers are required to pay a fee for every Honeycrisp tree they plant or propagate. So we don't graft it.
Bred in Minnesota, USA; 1990s introduction.
Flavour, aroma, texture
Incredibly crunchy despite its soft, white flesh. It's juicy and sweet, with little acidity.
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
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 wqhole lot of character.
Good (3 to 4 months when kept refrigerated).