Honeycrisp Apple



Honeycrisp apples are available in the fall through early winter.

Current Facts

Honeycrisp apples are an excellent source of dietary fiber and vitamin C. They also contain small amounts of potassium, calcium, magnesium, phosphorus, iron, zinc, and vitamins A and E. Honeycrisp apples were first developed in the 1960s by a team of University of Minnesota researchers through a cross between Macoun and Honeygold apple varieties. The Honeycrisp was introduced to the public in 1991.


Honeycrisp apples can be used both raw and cooked for culinary applications. The flesh holds its shape when cooked down into pies or tarts but will break aside if further processed into purées or applesauce. The skin is tough and has a pronounced tartness that mellows when cooked. Honeycrisp apples are often eaten raw as an afternoon snack, added to salads, smoothies, or utilized in fruit-based desserts like crumbles and cobblers. They can also be juiced and used for cider production. When baking with Honeycrisps, it is best to use the apples while they are still firm so that the cell walls remain intact during cooking to prevent them from becoming overly mushy.


Honeycrisp apples are highly perishable and need to be stored in a climate-controlled environment such as the refrigerator for optimal shelf life. It is best to consume whole fruits within a few weeks of purchase, or store cut apples in an air-tight container and consume within a few days. To prevent browning, dip cut pieces in lemon water before storing. Frozen Honeycrisp apples are also available from some producers for longer-term storage.


Honeycrisp apples are packed with essential vitamins and minerals needed for good health. One cup of chopped Honeycrisp apple (approximately 150 grams) contains 95 calories, 0 grams of fat, 25 grams of carbohydrates, 19 grams of sugar, 2 grams of dietary fiber and 1 gram of protein. It is also a significant source of vitamin C providing 14% the recommended daily intake per serving. Additionally, it contains potassium which helps regulate blood pressure and sodium levels, calcium for strong bones and teeth, iron to help carry oxygen throughout the body and magnesium which is essential in hundreds of biochemical reactions in the body.

Serving Suggestions

Honeycrisp apples serve as a healthy snack when eaten raw with or without the skin. They can be cut up and served on their own or paired with cheese, nut butter or other crunchy fruits or vegetables for extra nutrition. Honeycrisp apples make great additions to salads, oatmeal, baked goods such as pies and muffins, sauces and salsas. The sweet-tart flavor pairs well with savory dishes too including pork chops, roasted root vegetables and braised greens. Honeycrisp apples can also be juiced or blended for smoothies. They are especially popular as a cider ingredient and make excellent apple sauce, compotes and chutneys. Applesauce made from Honeycrisp apples is an aromatic treat with added natural sweetness that pairs nicely with proteins like fish or chicken. Finally, this variety of apple makes tasty jams, jellies, conserves and preserves.

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