Honeycrisp

Introduction to Market: 1991

Place of Origin: University of Minnesota, Minneapolis-St. Paul, Minnesota

The Honeycrisp variety is considered a newcomer in the apple category, but has gained tremendous popularity in recent years. Developed by the University of Minnesota in the 1970s, it was introduced to the U.S. market in the early 1990s. It is a cross between a Macoun and a Honeygold. Its complex flavor is subtly tart, but still juicy and sweet. The Honeycrisp’s skin is a distinctive mottled red over a yellow background, and it has a coarse flesh. This apple variety is great for snacking, salads and sauce-making. It also stores well. Supplies are limited, but they have grown considerably in recent year. Harvest of this variety begins in early September.

Uses: Snacking, Salads, Baking, Beverages, Pies, Sauce