This is why I gave it a 4 out of 5. Planted this tree in in an area that remains relatively damp all year. I removed all immature fruit in the first two seasons to favour root growth. The tree produced a lot of blossom this year and has been untroubled by pests. We have picked some 20 perfect apples, which all of my family and my friends say are the best they have ever tasted.
They are sweet, crisp and the juice sort of explodes into your mouth as you chew. Children can't get enough of them. What a find. Get one if you can. Poor choice to grow at home: easily stunted by overbearing at a young age; youngest leaves cannot release sugars to the rest of the tree and become yellow and sickly looking, fruit hit hard by bitter pit and excavated by earwigs.
One things good: it keeps shape baked, although it is very light in flavor that way. So good. Always the best. Why are there even other options. I like Honeycrisp apples when they taste right, but often I find that they have a bitter flavour. My husband can't taste that bitterness. Have others experienced this? I was first turned onto the Honeycrisp apple by a friend who sent one to me from Iowa to California, where I lived at the time.
It was Crisp and juicy and sweet and just the best apple I ever had. Then suddenly they started showing up in our store in California but I was very disappointed in the flavor I think they may have been grown somewhere else other than the Midwest.
Now I live in Iowa and I buy the honeycrisp apples here and they are definitely different than the honeycrisp apples I had in California. The Midwest honeycrisp apples are extremely crisp sweet and juicy.
Chilled they're just amazing! I've given this apple several tries after hearing all the hype. Time and again, I've been disappointed. While they do have a great crunch, the flavor is sour and bland every time I eat it! Not sure if it's where they're grown, when they're picked or how they're stored but I just cannot believe the following this apple has. I much prefer a flavorful, sweet, tart, and tangy apple so Granny Smiths and Pink Ladies are currently my favorites.
Most apples sold in supermarkets today seem to be pretty but bland also so I've decided to grow my own. Been eating apples since early 70s grew up in Minnesota. Unmistakeable, and never experienced that note in a HC or any other apple before. We are west of Edmonton Alberta, with a 3 year old tree.
My absolute favorite apple after I discovered it at a fruit stand in Palisade, CO. I love that you can get them in the grocery store! Sadly, they aren't available in the UK, and Jazz apples are a poor replacement.
Addicted to Honeycrisp! One of my favorite days of the year is the day they first arrive at the local market. Best of the best - they spoil it for the rest This is by far my favorite apple. Crisp, great flavor and very juicy. I won't eat any other variety. Originally I would buy Red Delicious and have maybe two a week.
I now eat a Honey Crisp every night before bed! Outstanding Taste, Texture, Firmness, and a wonderful after taste that stays sweet long after I've finished! Being diabetic, I find it very satisfying and I know it has yet to affect my blood readings in the slightest! When was the last time you had an apple? Was it yesterday? The day before? Are you eating one right now?
Because I am. This apple hasn't changed my life, but I feel like if my life needed a change, it would have. HoneyCrisp 4 life. It had 3 apples last year but they got ugly and pitted then rotted.
This year there is ONE apple. It's huge and no bugs. Problem is I don't know the perfect time to pick it. It's beginning to change color and it will be in the 90's next week. I think I will open the bag and smell it. Any other ideas? I LOVE? I started eating regular apples that my grocery store carried that we're already cut up.
I came upon some Honeycrisp and that's when I was hooked on them. Don't thing I will eat another apples, but Honeycrisp. I eat 12 small apples a day at work and home. Does anyone know if this too many apples in a day? Is there any sodium in these, if so I will have to cut back. As for Honeycrisp, they're excellent.
I consider them quite remarkable, as the flavor combined with the Granny Smith-like crunch is a quite remarkable combination.
Certainly a very pretty apple. Very crisp, crunchy indeed, but perhaps even a bit hard? Taste is clean, sweet, very mildly fragrant, but unremarkable. It was by far the best apple I had ever tasted in my 24 years. A co-worker of mine had recently discovered them at a produce market near her home and wanted me to try one. Fast forward 5 years and I introduced them to my husband.
I have ruined all other apples for him. He will only eat honey crisp and they are currently not available in our area. I called around and they are expected within the next 2 weeks. I guess the kids and I will be eating gala until then!
I shop with a local fruit vendor who tells me apples are stored for a year before they even get sold. I am interested to learn more about that process. I thought I have to try these to see why. Well oh my, what an outstanding apple. Now our local orchard grows them and they are more reasonable.
When we are out of honey crisp apples and I serve my DH an apple he says "this is not a honey crisp. We were on a cruise and stopped in the port of Seattle. There is a big market there and I saw some honey crisp apples. Well I bought one and there was no comparison to the ones grown in the Midwest.
A few more weeks I can go to our local orchard to get my honey crisp. High price--but when picked appropriately time They were hands down the most extrordinary apples I have ever tasted--intensely sweet and tangy, spicy, complex flavor; crisp and juicy.
They were huge, bigger than grapefruit and tasty all the way to the core. I could only get them for a few weeks each summer and I looked forward to it eagerly!
What a disappointment when the commercially grown apples labeled Honeycrisp came to market. Are they even the same variety? At best, the commercially grown specimens hint at the sublime, zesty flavor of gorgeous apples from the lovingly tended Michigan orchard, but they miss the mark by a wide gap. As someone who lives in Minnesota, the Honeycrisp that you get from an orchard are great.
However, picking them up in a grocery store, they sometimes come from Washington or some other moderate climate. Make sure you are getting the good ones from Minnesota, Michigan or upstate New York.
The apples from other areas are ok, but don't pay the premium price to pick them up. However, we have tasted honey crisp from other parts of the U.
The honey crisp was developed by the U of MN for cold climates. The interior is crisp and creamy white. The Empire is firmer than the McIntosh, so it makes for a good cooking apple. This apple is the least firm of all the ones rounded up here. The soft flesh can be described as "creamy" or "mealy," which makes this variety a good candidate for eating raw or for applesauce or apple butter, but not necessarily for baking. If you bake with McIntoshes, use a thickener to keep the apples from becoming too mushy.
This all-purpose apple may share part of its name with the Red Delicious, but the two are not related. These yellow apples are a bright and cheery.
They're soft apples, as well, although not as soft to the touch as a McIntosh or a Cortland. Thin-skinned, the Golden Delicious doesn't store well it can bruise and shrivel , so try to use it as soon as possible.
This apple is ideal for pies, salads, sauces, and freezing. Created by Japanese growers in the s, the Fuji apple's popularity grew in the U. It's a large crisp apple—a relative of the Red Delicious—with an intense sweetness that makes this an ideal candidate for eating raw.
Try adding Fujis to salads and slaws that require very little to no cooking to keep their consistency. It's an understandable mistake to confuse this apple with the McIntosh. Both are on the squat side, with creamy white interiors and sweet-and-tart flavors. The Cortland is a relatively soft apple, although not quite as soft as the McIntosh. And unlike the McIntosh, the Cortland functions as an all-purpose apple, which means you can bake it, cook it, or eat it raw.
This is the most popular apple variety in the U. It's top heavy and has a creamy white interior. While juicy, the Red Delicious is a soft apple and won't cook well. It's best to eat them raw. They're ideal snacks for the lunchbox. Bake into pies, toss slices into salads, and cook down into sauces.
They taste best shortly after purchased because the thin skin is easily bruised. Although bright green Granny Smith apples are quite tart and crisp, cooking with these apples actually makes them sweeter, and they pair well with savory and salty foods. Similar to Macoun and Gala apples, Honeycrisp are sweet and crisp. With a red exterior and pale white interior, their crisp texture will stay firm when baked or caramelized.
Macoun apples are a cross between a McIntosh and a Jersey Black. Sweet and juicy, Macouns are often found at pick-your-own apple orchards. McIntosh apples are generally characterized as crunchy and mealy, which honestly sounds a bit unpleasant, but this quality, paired with their creaminess, makes them optimal for applesauce and apple butter.
Mutsus, relatives of Golden Delicious, will drip down your chin when you bite into them. Sweet, sharp and pungent, they can be munched on plain, or juiced and cooked. They can be stored for three months before going bad.
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