Honeycrisp Apples

Attention Apple Lovers: Honeycrisp Apples are back in season and the good ones are here! Honeycrisp Apples started coming off the trees in a few orchards around the country in late August, but the Honeycrisps available for late September and early October are some of the best.

Explosively juicy. Crackingly crisp. Brightly flavorful – an amazing blend of sweet and tart that keeps you interested with every bite. Something to really look forward to each September through November – a seasonal treat. This is what Honeycrisp Apples are all about.

Orchards in Pennsylvania, New York, Michigan, Minnesota, Washington and areas nearby  are packing and shipping some of their top Honeycrisps and the fruit is tasting fantastic. You might even find some good sales at retailers or farm markets or local orchards. Organic Honeycrisp Apples from Washington are available too.

The Eastern and Mid-western grown Honeycrisp Apples have been very sweet with a noticeable tangy backend flavor, while Washington grown Honeycrisp Apples have had more red skin color and leaned more to the sweet profile with less tartness underneath. Both origins have had excellent juicy-crunchy-crisp texture – a favorite aspect of this snacking apple variety.

Indeed, Honeycrisps are more expensive than other varieties because of high demand and they’re a little tricky to grow, but the delectable eating experience is worth it for those with a passion for texture and flavor. Sure, you can bake and cook with Honeycrisps, though why would you when they’re so darn good for eating out of hand.

Be gentle! Honeycrisp Apples can bruise easily, and bruises cause brown areas of flesh inside. They’re not rocks – they’re a fruit damageable cells. Treat them with care and ask the check-out clerk to do the same.

Honeycrisp Apple Tips

  • Select Apples that feel heavy for their size and are free from wrinkled skin, obvious punctures or large flat bruised areas.
  • Honeycrisp don’t need to have all red skin to be delicious, some green very normal depending on the growing conditions. But if apple is completely green, they’ll likely be more tart.
  • For the best shelf-life and texture, keep Apples in the dry-fruit drawer of your refrigerator until the day you’re ready to eat them.  Room temperature lessens the crispness and texture.
  • Be gentle! Honeycrisp Apples can bruise easily, and bruises cause brown areas of flesh inside. They’re not rocks – they’re a fruit damageable cells. Treat them with care and ask the check-out clerk to do the same.