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The iPod of apples? All about the honeycrisp....

This from today's NY Times....


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  1. the Honeycrisp has a good public relations person . . .

    they were some of the first apples in at my food coop this fall
    they are light, bright, crisp and loveable
    but then...the empires came in and you realize that the honeycrisps are sorely laking in FLAVOR
    good old deep appley flavor

    6 Replies
    1. re: pitu

      Empires were my favorite favorite apples when I lived in New York. Now that I live in California, I live for the honeycrisps because a) I can't get empire and b) almost all the apples are either mealy or hard and not crisp.

        1. re: Robert Lauriston

          LA. And I have seen Empires, but when I've caved and bought them they suffer from mealiness. IMO, one of the best features of the Empire Apple is their crisp crunchiness. Honeycrisps I can get at Ralph's and they're still crisp.

          1. re: Amuse Bouches

            Most apples get mushy/mealy if they're allowed to come to room temperature. Look for a produce store with refrigerated displays.

            Do Honeycrisp apples stay crisp at room temperature?

            1. re: Robert Lauriston

              Yes, they do. Just had one that's been sitting on the counter since I bought it on Saturday.

              1. re: Robert Lauriston

                They can last a few days, because they are moderate keepers (keepers can be stored long-term -- this is true of most *late* season apples). But each day at room temp lowers the life of the apple by a week; for keepers, that means instead of keeping for 2-3 months, you start shaving weeks off that. Apples should be kept near freezing (say, 33F) and in fairly high humidity.

      1. For a relatively sweet apple, Honeycrisps are very good, probably my favorite sweet apple. Up there with the Golden Delicious of the Northeast.

        But, for many of us, they are not as good as tart-sweet apples like Winesap or Baldwin, or tart apples like Pippins and Russets.

        1. I have never tried a honeycrisp, although I have heard great things. I believe you can find them at whole foods...at least at mine.

          how do they taste compared to fuji apples? I LOVE those. I usually buy mine in a box at a korean grocery store. They are pricey but taste much better than american grown

          3 Replies
          1. re: bitsubeats

            Are the ones at that store not grown in the US during the US apple season? (It's common to get southern hemisphere apples in spring and summer in the US, but not in the fall and winter)

            1. re: Karl S

              I am not 100% if they are grown in the US or not, I am just making an assumption because they are in a box with hangul (korean writing) on it. I guess the next time I buy a box I will look at it and take a look.

              I do think they taste much better than fuji apples found at most grocery stores. They are much larger, crisper, sweeter, and juicier.

              1. re: Karl S

                I just ate one bought from the farmer last week in South Carolina. It was good, but not as good as his Fujis. Just when you think organic apples from Whole Foods are worlds better than regular groc. sto. apples, you get apples grown 5 miles from your house and find yet another world of difference.

            2. how do they compare with the west coast Gala?

              2 Replies
              1. re: toodie jane

                I don't know about making a comparison apple for apple, but Gala is my favorite. I always wind up picking it over everything else, unless I'm in the mood for something really tart, in which case I'm heading for the Granny Smiths. I find they hold up really well for all sorts of uses and of course, for eating out of hand, are wonderful.

                1. re: sivyaleah

                  I recently picked up several Opalescents at a local place to me, Wilson Farms. They said they were locally grown (middle to western MA?), and they are excellent. Larger than the average apple, they are mostly red with a bit of yellow or green in the skin near the stem. Taste is initially semi-tart, nice crisp bite, and then sweetness kicks in.


              2. De gustibus non est disputandum. I just adore Honeycrisps. Been buying them from my local farmers' market for a few years now. The ones I buy are grown in New York state. Don't know if where they're grown would make a difference. I love the bite, the combination of sweet/tart, the juiciness. I like them much better than winesaps or baldwins, and much, much better than golden delicious, all from the same orchard. Bitsubeats said they're much larger, but I've seen them in all sizes, both large and small depending on the season--which, by the way, for my local farmers is a fairly short one.

                1 Reply
                1. re: JoanN

                  I guess, what I meant to say is that the fuji apples you buy in korean stores or perhaps even japanese stores tend to be much larger than the american versions. Some are even double the size. This of course makes them incredibly expensive.

                  some fuji apples sell for $10 a piece (at least in korea they do) or perhaps even more

                2. I like Honey Crisp, but i agree that other varieties come out ahead in taste. How do Honey Crisp do with baking... do they mush up or keep their shape?
                  I'm always on the quest for the best apple, and it seems to me that this is always determined by location and month...
                  What is the best NYC October apple? (I suppose this is a question for a new thread.)

                  2 Replies
                  1. re: Ida Red

                    I made muffins with the Honey Crisp yesterday (because I wanted to use them up and keep the vastly superior Cortlands I'd bought at the Farmer's Market for eating) and they are quite nice for baking. They held their shape pretty well.

                    1. re: Ida Red

                      I've made honeycrisp pies and compotes lately and they hold their shape and stay firm. I find I have to add a softer apple that breaks down to make a good pie with them.

                      Honeycrisps and winesaps are my favorite apples.

                    2. I haven't seen Honeycrisp in the San Francisco area, but we've gotten a new-to-me variety called Pinova that have great flavor, an adult-oriented balance of sugar and acid, and firm flesh (provided they've been kept in cold storage--any apple gets mushy/mealy if it's allowed to come to room temperature).

                      Braeburns are also reliably good in similar ways.

                      1 Reply
                      1. re: Robert Lauriston

                        Just found honeycrisps at Raleys in Solano Co. 99 cents/lb. I'd still prefer a fuji any day.

                      2. I sampled a Honeycrip when I was back in NYC a couple of weeks ago.

                        Not that impressed. Good, not great.

                        Fuji Apples are still top-dog for me.

                        1. My impression after reading this thread is the quality of Honey Crisp must vary quite a bit. Maybe do to location or other factors. Honestly though the Honey Crisp I have tried are without a question a outstanding apple.
                          So juicy that you have to bend over as if your eating a ripe peach and with layers of flavor that I've never seen in a apple. Hints of pear and wine.
                          In my area they are more then twice the cost of other apples and worth it in my opinion.

                          1 Reply
                          1. re: oysterspearls

                            It's partly a matter of taste. There are many people who prefer a tarter apple than the Honeycrisp delivers. My brother in western NY, very fond of the Honeycrisp, is even fonder of the local "NY674" variety that was created by Cornell; sadly, this year, Mott bought the exclusive rights to the variety and no orchards can sell it to the public anymore.


                          2. Honeycrisp was invented at the University of Minnesota, and when I buy them at the local farmers markets here in MSP, they are quite delicious. The flavor is rich, the sweetness just right and not overpowering, and they are good crisp eater. Sweet sixteens on the other hand have almost no flavor but are quite sweet - too sweet, really.

                            I spent many college years at Syracuse, where Romes, Cortlands, and Spys were the local norm. When I bought them at the local farmers market, they were wonderful. Here in Minnesota, they can be either bland or mealy.

                            Like with many foods, think globally, eat locally!

                            1. Rome makes for lovely big baked apples
                              Are Macoun apples just a northeast thing?
                              Season is so short but they are crisp-great as is!

                              1 Reply
                              1. re: HillJ

                                We get Macouns here in Maryland. I first saw them right after Halloween. Honestly, I can't buy enough of them - they are my favorite eating and baking apple.