For quite a few years it was believed that the Honeycrisp was a cross between a Honeygold and a Macoun. Genetic testing in 2004 revealed that it was not and the real mother of the Honeycrisp was the Keepsake apple. Once you bite into a Keepsake you'll easily be able to tell this for yourself.
Approximate Ripening Date: October 14th
Flavor: This is one of the crunchiest apples you'll ever bite into. The Honeycrisp definitely got it's explosive crunch from its Keepsake mother. It is a hard, juicy apple with a bit of a thicker skin. The Keepsake, as its name indicates is a great Keeper. It mellows as it stores and sweetens quite a bit. It is at it's peak flavor a month after it's been peaked. It will keep for approximately six months if stored properly.
Baking: Ideal for fresh eating but also great in crisps, cakes, puddings and pies. It hold's it's shape and is very juicy when baked.
History: Created in the University of Minnesota's breeding program and is a cross of the Malinda and Northern Spy.
Other: This is surprisingly not a very well known or popular apple. Perhaps it's because it's not the prettiest of apples with a tendency to russet on the skin. But what's that old saying, "It's not what is outside, but what is inside that counts."
Featured Recipe
by Diane Lapacek 1 frozen puff pastry sheet 2 lg. cooking apples, peeled and sliced 2 T. raisins 1 T. sugar-mix with 1/4 tsp cinnamon 1 egg-beat with 1 tsp. water Thaw pastry 20 minutes. Preheat oven to 350-degrees. Roll pastry into 12x15-inch rectangle. Place on ungreased baking sheet. Arrange apples down center. Sprinkle with raisins and cinnamon-sugar. Brush edges of dough with egg wash. Roll up jelly roll style with seam down. Turn ends under. Brush with egg wash. Make diagonal slits across top at 2" intervals. Bake for 50-60 minutes. Recipe Note: EASY!!!!!
