What's It Like?

 
  • Skin color is distinctive mottled red over a yellow background
  • Surface has shallow dimples and numerous, small lenticels (dots)
  • Its flesh is cream colored and coarse

Best Uses

 
  • Fresh eating
  • pie, sauce
  • freezing
  • baking
  • dehydrating

Special Hint

 
  • The outstanding flavor and texture can be maintained for at least six months in refrigerated storage without atmosphere modification

Availability

 
  • Sept-April 
Honeycrisp was produced from a 1960 cross of Macoun and Honeygold, 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 at the University of Minnesota Horticulture Research Center. Honeycrisp is a moderately vigorous tree with a somewhat spreading growth habit. The tree is a reliable annual bearer and has shown good precocity on dwarf rootstock.