The honeycrisp apple is a type of organic fruit developed at the University of Minnesota’s Agricultural Experiment Station’s Horticultural Research Center. It is a hybrid whose parentage has yet to be revealed. The secrecy surrounding the breeding of the honeycrisp ensures that the University of Minnesota maintains the rights to the fruit and controls the world’s supply through varied programs and agencies. First designed in 1974, the honeycrisp was not released to the commercial market until 1991.
Honeycrisp apples are well known for being both crisp and juicy. The flavor is a well balanced mingling of acidity and sweetness that has won over the hearts of consumers around the world. The apple is consistently ranked as one of the highest quality apples available, according to surveys conducted by the University of Minnesota. The apple has been shown to have a longer shelf life than its counterparts, able to be stored for up to six months while maintaining its integrity and flavor.
Honeycrisp trees are not self-fruitful, meaning that they can only be grown from seeds produced by the University of Minnesota. The seeds from honeycrisp apples will produce a hybrid variant of the honeycrisp tree that is mixed with a pollinator. Overall, the fruit is grown organically but fares well in commercial farming because it was designed to be resilient against pesticides.
The honeycrisp shares the same health benefits of other organic fruits. It has a high fiber content and is a good source of vitamin C. These benefits are not lost through commercial farming methods, but organically grown fruit has been shown to harbor nutrients that are highly potent.
The apple has been growing in popularity since its introduction to the commercial market. Cultivators in Nova Scotia, Australia and New Zealand are considering participating in the
Honercrisp Orchard Renewal Program. The program seeks to replace older apple trees with honeycrisp trees to increase production of the apple.
Apple Pie Recipe:
Total Time Total Time: 1:10
One 9-inch tart crust, store-bought or homemade
1/3 cup cold water
1/2 cup sugar
- Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water–except trim overhanging edge of bottom pastry 1 inch from rim of plate.
- Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
- Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
- Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.