Honeycrisp Apples – A Sweet Fall Favorite
Honeycrisp. The word that elicits smiles and cheers of joy from apple lovers everywhere. If you’ve never experienced a Honeycrisp apple do not let another season go by without trying this delicious treat. Now you may not think of an apple as a “treat” but let me assure you this apple eats more like dessert than something you’ve been told you have to eat to keep the doctor away.
The Honeycrisp first came about in 1960 from the University of Minnesota’s apple breeding program as the result of the cross pollination of a Macoun and Honeygold apple by brushing the pollen of a Macoun flower against that of a Honeygold flower, by hand. The Honeycrisp wasn’t widely marketed until the 1990’s but it has gained increased popularity ever since.
As the name implies, the fruit is characterized by refreshing sweetness and a crisp bite that is unique to the Honeycrisp. Aside from the exceptionally sweet, crisp, juicy texture the Honeycrisp is also quite hardy and can store well for months with proper refrigeration without compromising taste or texture.
Join us as we embrace fall (90+ degree weather aside) and celebrate the season by kicking off the month with all things Honeycrisp! Stop in this weekend as we feature Honeycrisp apple recipes in our Prepared Foods department and be sure to visit the Meat department for seasonal selections of Honeycrisp stuffed cuts of meat. Look for the “Made with Honeycrisp Apples” flags and signs throughout the departments and, of course we encourage you to ask for samples!
Best of all, stop by Saturday Oct. 2nd for a Dippin’ Demo in the Produce department! We will be sampling the crisp, sweet Honeycrisp apples dipped in caramel, chocolate, nuts, and other candy apple goodness. We’ll be dippin’ in the produce department from 12pm -4pm.
Finally, to tempt your taste buds and provide a little culinary inspiration, here’s a yummy Raw Apple Crisp recipe that’s quick, easy, and sure to please your sweet tooth.
Talk To Us! Leave a comment with your favorite Honeycrisp Apple recipe or how you will be using apples in your fall recipes, and you will be entered to win a Local Vendor Gift Basket Filled with goodies from our awesome Local Arizona Vendors (and a few Honeycrisp apples too)! Eligible entries due by Oct.16th.
- Filed Under:
- Uncategorized
My favorite Apple recipe for the fall is homemade apple sauce.
No applesauce from a jar can compare to the dense, chunky, rich goodness of the homemade stuff. The process is simple, anyone can do it and the recipe can be tweaked until you find your perfect match. try adding chai tea bags to the boiling water, or cinnamon to give it a spicy twist.
Recipe for Homemade applesauce:
4 Honeycrisp or Fuji apples
4 Granny Smith
(Use more or less of each depending on how tart you like your applesauce, the more Granny Smith the more tart)
Zest of 1 lemon
Juice of 1/2 lemon
1/4 C brown sugar
1/4 C white sugar
1 C water
1/2 t salt
1.Core and peel apples
2.Add all ingredients to pot, bring to a boil, then turn down to medium/low heat and simmer for 20 minutes.
3.Remove from heat
4.Smash large chunks with potato masher or fork (more smashing yields a smoother texture and vice versa less smashing a more chunky texture)
Serve right away or enjoy cold, both are delicious.
Nice. I like your facebook posts.
I’ll be having sliced apples cooked on the stove top, apple crisp, and caramel apple cake. Thanks for having the contest!
This is a great recipe for Apple Parsnip Mash that I found from Martha Stewart. I plan to make it again for Thanksgiving.
APPLE PARSNIP MASH
Serves 4
* 1 pound parsnips, peeled and cut into 1/2-inch pieces
* 1 pound apples (such as Honeycrisp or Fuji), peeled,
cored, and cut into 1/2-inch pieces
* 1 cup water
* 1 tablespoon unsalted butter
* Coarse salt and ground pepper
http://www.marthastewart.com/recipe/apple-parsnip-mash
YUM!
Great fall recipe!
I like ‘em plain:)