![]() Honeycrisps have some slight acidity to balance their sweetness, and their explosive crunchiness makes them similar to Pink Lady apples. The Honeycrisp has a 12.6 Brix level, meaning that sugar makes up 12.6% of the juice in Honeycrisp apples. Brix is the term used for measuring sweetness in an apple. Like Fuji apples, they are loaded with sugar. When you bite through a fresh Honeycrisp, you are breaking through thousands of microscopic, juice-packed sacs.Īs the name implies, Honeycrisps have a well-balanced sweetness that is unmatched in all of appledom. This is because Honeycrisps have extra large cells. Honeycrisp apples are best known for their incredible crunchiness. If grown in good sunlight, the Honeycrisp develops a beautiful pink blush on a light green or yellow background. Honeycrisps have thin skins dotted with tiny openings called lenticels that help air flow in and out of the apple. ![]() What Honeycrisp Apples Look and Taste Like Today, the Honeycrisp is the fifth most commonly grown apple in America. But once people noticed the Honeycrisp’s spectacular crunch, balanced sweetness and acidity, and incredible juiciness, it became an instant hit. Understandably, it took awhile for the general public to catch on to this amazing apple. Susceptibility to diseases, biennal production, and heat intolerance all made the Honeycrisp seem unpromising. The Honeycrisp apple posed many problems for apple growers. Both of these were also developed at the University of Minnesota. However, in 2004, a group of scientists used DNA to prove that the ancestors of the Honeycrisp apple were actually the Keepsake and an unreleased variety known as MN 1627. For many years people thought that the Honeycrisp apple was a cross between the Macoun and the Honeygold apple varieties. Honeycrisp apples were first developed at the University of Minnesota in 1974 and were first released to the public in 1991. What Honeycrisp Apples Look and Taste Like. ![]()
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