Juicy, tart and tangy, with just enough sweet in each crisp bite; honeycrisp apples are here!
These are indeed my favorite kind of apple and they are seasonal, so it’s always a treat and sign of impending autumn when they find their way to the market. Honeycrisps have an interesting history, albeit a rather brief history since they are a relative newcomer to the apple scene. They started out as a test cultivar from the University of Minnesota. Initially, they weren’t passing the mustard as far as the desired apple results and were almost cut from the list of continued testing. Then someone noticed that they were juicy beyond any other type of apple juiciness that they have ever experienced. Sure enough, it turns out the cellular structure of the honeycrisp is different, larger, moister and more juice filled when the cells are ruptured by chewing. Bite into a honeycrisp and your mouth is flooded with tangy, sweet goodness like no other apple can provide.
From a culinary perspective, honeycrisp apples are best eaten raw. They don’t really lend themselves well to cooking or processing in other ways, so enjoy the whole apple and all of its juicy richness. They are great addition to cheese plates or with some lovely nut butter on the side. The honeycrisp is also really influenced by terroir so it can be interesting to see how the flavor varies from location to location, year to year.
From a health perspective, the honeycrisp is a hybrid of an already cultivated pair of apples. Apples are an amazing wealth of nutrients, fiber, and moisture content. Quercetin, Malic Acid, Boron, Potassium; all helping your body do things like balance blood sugar, boost immune function, and even whiten your teeth. If you want to know more about the benefits of an apple a day, check out this article.