Exceptionally juicy with a crunch beyond compare, Honeycrisp has a variable bright red skin (40 percent to 95 percent) with pale green highlights. Its crispy flesh is cream colored and very juicy. The Honeycrisp has a sweet, sub-acid (slightly tart) flavor. It is excellent for salads or for fresh-eating. Some warn its high water content makes it better suited for eating than for baking. Honeycrisp can be picked as early as late August. It is a good storing apple.
Discovered: 1961 Minnesota
Parentage: Keepsake x Unknown
Honeycrisp was developed from a 1960 cross of Keepsake (MN447 x Northern Spy) x unknown, as part of the University of Minnesota apple breeding program to develop winter hardy cultivars with high fruit quality. The original seedling was planted in 1962, and it was introduced commercially in 1991.