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.
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.