It’s officially fall, and that means apple season. Fresh, crunchy, juicy apples from this fall’s crop are starting to arrive in our stores daily – including one of my favorites, the Honeycrisp.
The Honeycrisp is a newer variety, developed about 20 years ago by University of Minnesota researchers. They’ve only been widely available for a few years, and have started to become as popular as other newer, well-liked varieties including Gala, Fuji and Pink Lady.
If you haven’t tried a Honeycrisp yet, here’s your chance: these gorgeous apples are on sale this week at Brookshire’s.
Once you try one, I’m pretty sure you ‘ll like it. Honeycrisp apples are aptly named. They are almost as sweet as honey, with just enough of a tart edge to keep them from being too sugary or bland. Their texture is crisp and crunchy, yet juicy and smooth, so they’re not too hard, dry or grainy.
And unlike many other apples, which are good for either eating fresh or cooking, but not both, Honeycrisp apples are great either way. They’re simply delicious tucked into a lunchbox or sliced for an after-school snack, but they’re just as good cooked up into apple sauce, cobbler, or pie. (Not a big baker yourself? Try our bakery’s Brookshire’s Best Honeycrisp Apple Pie, with real, juicy Honeycrisp apples baked up in a buttery, flaky crust.)
Like most apples, Honeycrisp will stay fresh and crisp for a relatively long time, as long as you store them in a cool, dark place. So you can enjoy the taste of fall for a long time to come.