Honeycrisp

Apples

Honey-Crisp

Keepsake and unknown - introduced in 1991 by the University of Minnesota.

Keep Juicy Honeycrisp Apples for Quick Snacks

Sometimes an experiment goes as planned, which is what happened when the Honeycrisp apple was cultivated. Researchers at the University of Minnesota crossed the Keepsake apple with another apple of unknown heritage, and the Honeycrisp was born. It was meant to be discarded, but luckily, someone realized it was a tasty gold mine!

Once Patent Protected, Now a Pennsylvania Favorite

Unlike other apple types, the Honeycrisp was originally protected by a patent, which lasted more than a decade. The patent has now expired, which means you may see more of this favorite at your local Pennsylvanian farmer’s markets and orchards.

Grab a Honeycrisp for a Surprisingly Sweet, Robust Flavor

The Honeycrisp apples you’ll find in your community are usually pink-red in color, and medium-sized to large. They often have a uniform appearance, making them a beautiful apple if you want to add them to gift baskets during the holidays.

Honeycrisps are best eaten fresh, although they can also be dried. Because of their general make-up, they aren’t typically used in cooking or baking. Make sure you have napkins on hand when you eat your Honeycrisp apple: They are notoriously juicy!

You can store your Honeycrisp apples the same way you do your other apple varieties from PA’s orchards. They keep well in the refrigerator and in cool, dark places where they are protected from warmth and too much sunlight.

Best Used For:

Snacking Sauce

Harvest Time:

September
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