The Honeycrisp apple was produced from a 1960 cross of Macoun and Honeygold apples as part of the University of Minnesota's breeding program. The goal in creating this apple was to develop a variety that could withstand difficult winters without losing fruit quality. The original seedling was planted in 1962 at the Minnesota Horticultural Research Center.
Appearance & Taste
Skin is mostly red with a yellow background, while the surface has shallow dimples and dots; flavor ranges from mild to strongly aromatic, depending on degree of maturity; flesh is cream-colored and coarse.
Best used for eating and baking. Recipe for Apple Praline Cake.
Minnesota Statutes 2006