Apple: Honeycrisp

[redbird]

I bought two locally grown honeycrisp apples at the farmers market on Monday, and just ate one.

I liked it: large, sweet, juicy, and yes crisp, with a good though not intense apple flavor. It's a good eating apple, though I suspect it wouldn't be great for baking. I'm a little skeptical about it as a cider apple; I've seen "100% Honeycrisp" labels on half gallons of apple cider, here as well as in Washington.

I'd had a Washington-grown Honeycrisp apple when we were living in Bellevue and been disappointed. That was when I was trying varieties I hadn't tasted here in the Northeast, some (like Pacific Rose) that I hadn't heard of until I moved to Washington, before I realized that Washington apples are all bland, because of either the soil, the climate, or both.

(This post is mostly for my own reference. It may also help you calibrate my apple reviews, since a lot of people have tried Honeycrisps.)

Comments

[pameladean]

That sounds really good, though fancier than I usually manage with an apple crisp. In apple season we ALWAYS have too many apples around, whereas pears and cranberries might not be right there in the house when somebody realizes that those apples really aren't getting any fresher.

I've used a mix of Gala and Granny Smith as well, and that is good but not quite sublime.

P.