top of page

Honeycrisp Apples and Fresh Apple Salsa Recipe

Honeycrisp are the cream of the crop. We once had a customer try one and say "It's better than steak!"

Approximate Ripening Date: September 9th

Flavor: I'm going to quote directly from Rowan Jacobsen's book Apples of Uncommon Character (2014) for the flavor description of the Honeycrisp.

"When you bite into a Honeycrisp, one perfect, bite-size chunk cleaves effortlessly into your mouth with a snap. Sweet juice sprays across your taste buds - an effect of the exceptionally large and turgid cells, which pop like caviar."

This apple is explosively crisp and so juicy it's almost like biting into a cup of apple cider. This is easily our top selling eating apple at the orchard.

Baking: The honeycrisp will keep its shape when baked but the juice will go to the bottom of the pan. I recommend using this in dishes that are stirred before consuming - like applesauce. It does work well for drying as well.

History: Developed in St. Paul, Minnesota, 1991. It's a seedling of a keepsake - the other parent is unknown.

Featured Recipe:

Fresh Apple Salsa

by Diane Lapacek

6 apples, coarsely chopped

1/2 small onion, chopped

1 mild chili pepper, seeded and chopped

1 small jalapeno pepper, seeded and chopped

3 T lime juice

1 T cilantro, chopped

1/4 tsp salt

Combine all ingredients. Serve with tortilla chips.

667 views0 comments

Recent Posts

See All


bottom of page