Produce Briefs...
Radicchio
Cooking radicchio brings out the vegetable's natural sweetness but it can also be served fresh. Grill radicchio halves and combine with cooked white beans and balsamic vinaigrette.
Pea Tendrils
These delicate vines have a distinctive and robust flavor that tastes like a cross between sweet peas and spinach.
Seasons/Availability
Honeycrisp Apples are harvested in September and October. Depending on the success of the seasons harvest they can be available as late as March as they keep well in cold storage.
Current Facts
Honeycrisp apples were originally believed to be a cross between a Macoun and Honeygold apple, however recent DNA testing suggests that this may not be true and that the Keepsake apple may actually be part of the parentage. Currently, they are the most commonly grown apple variety in Minnesota where they were first grown and where as of 2006 were named the official state fruit as well.
Description/Taste
Honeycrisp apples have a yellow background covered with a red to pink blush and speckled with small lenticels. Their creamy white flesh is exceptionally crisp and aromatic. A balanced content of sugar and acid gives Honeycrisp apples a pleasant sweet-tart flavor that varies in strength depending upon the maturity of the apple.
Nutritional Value
Medium to large in size, an average Honeycrisp apple contains about 80 calories. They are rich in dietary fiber, specifically pectin which has been shown to reduce cholesterol and slow glucose metabolism in diabetics. They also contain Vitamins A and C, most of which is found in the skin.
Applications
Honeycrisp apples maintain their sweet flavor even when cooked. Try baked into a crisp or pie. Remove the skin and slow cook slices to make applesauce, preserves and apple butter. Their crisp texture shines in raw preparations, dice and add to coleslaw and chopped salads or slice thin and add to sandwiches and burgers.
Geography/History
Honeycrisp apples were first developed in the 1960’s at the University of Minnesota where they were bred with the intent of creating an apple that could tolerate Minnesota's cold weather. Since their introduction to the commercial market in the early 1990's Honeycrisp apples have been gaining in popularity. Today, Honeycrisp apples thrive in both warm and cool apple growing regions throughout the United States such as Michigan, Minnesota, New England, Wisconsin, California and Washington State. Additionally, attempts are currently being made to begin growing them outside of the US in Europe, Australia and New Zealand.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Honey Crisp Apples. One
is easiest, three is harder.
Honeycrisp Apples are harvested in September and October. Depending on the success of the seasons harvest they can be available as late as March as they keep well in cold storage.
Current Facts
Honeycrisp apples were originally believed to be a cross between a Macoun and Honeygold apple, however recent DNA testing suggests that this may not be true and that the Keepsake apple may actually be part of the parentage. Currently, they are the most commonly grown apple variety in Minnesota where they were first grown and where as of 2006 were named the official state fruit as well.
Description/Taste
Honeycrisp apples have a yellow background covered with a red to pink blush and speckled with small lenticels. Their creamy white flesh is exceptionally crisp and aromatic. A balanced content of sugar and acid gives Honeycrisp apples a pleasant sweet-tart flavor that varies in strength depending upon the maturity of the apple.
Nutritional Value
Medium to large in size, an average Honeycrisp apple contains about 80 calories. They are rich in dietary fiber, specifically pectin which has been shown to reduce cholesterol and slow glucose metabolism in diabetics. They also contain Vitamins A and C, most of which is found in the skin.
Applications
Honeycrisp apples maintain their sweet flavor even when cooked. Try baked into a crisp or pie. Remove the skin and slow cook slices to make applesauce, preserves and apple butter. Their crisp texture shines in raw preparations, dice and add to coleslaw and chopped salads or slice thin and add to sandwiches and burgers.
Geography/History
Honeycrisp apples were first developed in the 1960’s at the University of Minnesota where they were bred with the intent of creating an apple that could tolerate Minnesota's cold weather. Since their introduction to the commercial market in the early 1990's Honeycrisp apples have been gaining in popularity. Today, Honeycrisp apples thrive in both warm and cool apple growing regions throughout the United States such as Michigan, Minnesota, New England, Wisconsin, California and Washington State. Additionally, attempts are currently being made to begin growing them outside of the US in Europe, Australia and New Zealand.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Eddie V's La Jolla | San Diego CA | 858-459-5500 |
| Martini Media | San Diego CA | 619-723-9203 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Good Thyme Catering | Coronado CA | 619-764-3813 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
Recipe Ideas
Recipes that include Honey Crisp Apples. One
is easiest, three is harder.
