Honeycrisp Apple

Honeycrisp Apple

Origin & history

Bred at the University of Minnesota (cross made 1960 as MN1711; released 1991). Parents originally listed as Macoun × Honeygold, but DNA work shows a more complex pedigree with Keepsake in the background. Honeycrisp was developed for extreme crispness and juiciness in cold climates and became one of the most successful new U.S. apples of the late 20th century.

Appearance

Medium to large, round‑conic. Skin has a yellow background with red to orange mottling/striping. Flesh is cream‑colored and exceptionally crisp, with large cells that burst with juice.

Flavor & texture

Explosively crisp and juicy, with a sweet‑tart balance and light honey/pear notes. Acidity is lively but not sharp. Texture is coarse‑grained but very satisfying; one of the crunchiest apples available.

Best uses

  • Fresh eating (signature crunch and juice)
  • Salads and boards (slow to brown compared with many)
  • Pies and crisps: adds crunch and juiciness; for firmer structure, blend with a denser apple (e.g., Braeburn)
  • Sauce: makes a chunky, sweet‑tart sauce

Season & availability

A mid‑season apple: harvested September to early October in the U.S. Grown widely in Minnesota, Washington, New York, Michigan, and expanding globally. Popularity ensures broad supermarket availability through winter.

Storage & handling

Refrigerate at 32–36°F (0–2°C). Keeps 2–3 months at home; in controlled‑atmosphere storage can last longer. Handle carefully—susceptible to bruising and bitter pit due to calcium issues. Choose heavy, firm fruit with bright, mottled red color.

Nutrition (per 100 g, with skin)

~57 kcal (slightly higher than many apples due to sugar content); ~15 g carbohydrate; 2–3 g fiber; small amounts of vitamin C and potassium.

Quick facts

  • Origin: University of Minnesota (crossed 1960; released 1991)
  • Pedigree: complex; originally Macoun × Honeygold, DNA shows Keepsake ancestry
  • Style: extremely crisp, juicy, sweet‑tart
  • Best for: snacking, salads, pies/crisps (blend for structure)
  • Harvest: Sept–Oct (Northern Hemisphere)
  • Storage: fair to good; 2–3 months at home, longer in CA storage
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