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Suncrisp apples are medium in size with a large top tapering down to a rounder bottom. They have a yellow background overlaid with an orange-red blush; the skin is chewy and often russetted. The flesh is cream-colored and resists browning when cut open, with a starchy and somewhat juicy texture. The flavor is fairly intense, subacidic yet sweet. Some have noted pineapple and fruit punch flavors. The flavor mellows and sweetens with age.
Suncrisp apples are available in the fall.
The Suncrisp apple is a modern variety of Malus domestica, developed by the New Jersey Agricultural Experiment Station. It originated from a cross of a Cortland and Cox's Orange Pippin, crossed again with a Golden Delicious.
All apples, including Suncrisp, contain many vital nutrients. The dietary fiber in apples protects against cardiovascular disease and keeps the digestive system healthy. Apples also contain other important nutrients such as Vitamin C and potassium.
Suncrisps are best for fresh eating, but can also be used for cooking and baking. The Suncrisp is a very good storage apple, able to last up to six months if stored in proper cool, dry conditions. In fact, they taste much better after several weeks or even months in storage. Apples always pair well with cheese—try Suncrisps with aged cheddar or blue cheese, along with Marcona almonds.
Apples sold in American supermarkets must be perfect in size, shape, and texture. Suncrisps unfortunately have skin that is too rough for the standard market. However, consumers who are interested in expanding their apple palates are still able to find it for sale. Suncrisps are most often sold to manufacturers for processing.
Like many American apple varieties, the Suncrisp is a modern invention. The apple breeding program at Rutgers University in New Jersey developed Suncrisp and released it in 1994. Suncrisp apple trees do well in areas with longer growing seasons, to allow the apples to ripen more on the tree. However, the trees are also cold hardy and can grow in northern climates.