There are two seasonal foods I look forward to every year: blueberries in the spring and Honeycrisp apples in the fall.
If you've never tried a Honeycrisp, please do your taste buds a favor and head to the nearest market as soon as possible. The harvest season is roughly from mid-September to mid-October and they don't seem to hang around for very long.
I'd never heard of the Honeycrisp until a couple of years ago, when I saw a big pile of them stacked up at Whole Foods, and figured I'd give them a try. Just the name: honey and crisp, sounded appealing.
It's been tough finding the perfect eating apple.
I'd had my fill of Galas and Pink Ladies and Braeburns and McIntoshes. Sometimes they were great, other times they were kind of soft and mushy tasting. A lot of apples raise expectations, only to dash them once you take a bite. (I'm talking about you, Red Delicious.)
But the Honeycrisp was different, right from the start. It was so tasty and absolutely true to its name - firm and crispy and crunchy and sweet and tart. Honestly, I don't think I've ever had a bad one. This is an amazing apple.
And who do I have to thank: researchers at the University of Minnesota. Another reason to love the Land of 10,000 Lakes! They developed the Honeycrisp by cross-pollinating two other varieties, the Macoun and the Honeygold. The new apple made its debut in 1991.
Horticulture Prof. Jim Luby says the Honeycrisp is "the best, most exciting apple we've ever introduced." I would have to agree.