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Apples Honey

Honey Crisp Apples


General Discussion 82

Honey Crisp Apples

Dennison | Oct 2, 2002 02:44 PM

Strolling through the farmers’ market this afternoon, I happened upon a stash of the most revelatory apple, a relatively new variety called Honey Crisp. Perfectly named, these may be the perfect eating apple – sweet, crisp and juicy. They cost more than all of the other varieties available, but are definitely worth it (buck-fifty a pound compared to buck-twenty for other types in NYC Union Sq. Greenmarket). My past favorite has been Macoun for eating (and Northern Spy for baking), so it didn’t surprise me that googling it revealed that this variety was bred from Macoun and Honeygold. The Honey Crisp definitely improves upon those types – it has a lasting crispness that allows the flavors to jump out with every juicy bite while retaining all the full flavor of the Macoun. No idea how the apple cooks up, but they’re so good I’ll likely just be eating them out of hand. Overall, the feeling you get eating one is that of overwhelming freshness and approaching autumn – dunno when apples started getting so expensive, but if any apple is worth 65¢ apiece, this is certainly the variety you want to keep an eye out for.

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