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.

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N1959 KRONCKE ROAD, POYNETTE, WI 53955

lapaceksorchard@gmail.com

Tel: (608) 635-4780

©2019 Kim Lapacek. Illustrations by Olga from the Noun Project.