EverCrisp® Apple

Origin & history

EverCrisp is the consumer brand for the cultivar MAIA‑1, developed by the Midwest Apple Improvement Association (MAIA) in Ohio. It comes from a cross of Honeycrisp × Fuji, selected for high crunch, sweetness, and long keeping. Grower plantings expanded in the 2010s across the Midwest, Northeast, and Washington State, with commercial volumes reaching U.S. supermarkets from late 2016 onward.

Appearance

Medium to large, round‑conic fruit with a glossy red to crimson blush over a yellow‑green background; some fruits show striping. Cream‑colored, very firm, fine‑grained flesh.

Flavor & texture

Extremely crisp and dense with pronounced sweetness and low to moderate acidity. Honeyed, Fuji‑like notes; texture and flavor hold well through winter storage.

Best uses

Fresh eating and salads (big crunch; sweet profile)
Boards and snacks (pairs well with sharp cheeses and nuts)
Baking: use alone for a sweet pie or blend with a tarter apple (e.g., Granny Smith, Pink Lady) for more acidity and complexity
Cider: adds sweetness and body in dessert‑apple blends

Season & availability

Harvested late October to November in the Northern Hemisphere. Retail availability typically peaks December through April/May thanks to excellent storability and broad U.S. plantings.

Storage & handling

Refrigerate at 32–36°F (0–2°C). EverCrisp maintains firmness and eating quality for months; keep in a high‑humidity crisper and avoid prolonged room‑temperature storage. Choose heavy, firm fruit with smooth skin and minimal bruising.

Nutrition (per 100 g, with skin)

Approximately 52 kcal; about 14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium.

Quick facts

Brand: EverCrisp; cultivar: MAIA‑1
Parents: Honeycrisp × Fuji
Style: very crisp, very sweet; low‑moderate acidity
Best for: snacking, salads, blended pies, cider blends
Harvest: late Oct–Nov (Northern Hemisphere)
Storage: outstanding keeper in cold/controlled‑atmosphere storage