Apples, honeycrisp, with skin, raw
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
The Honeycrisp apple is a modern marvel of pomology, celebrated for its explosive, shattering crispness and a perfectly balanced sweet-tart juice that bursts with every bite. Its skin, a mottled crimson over a yellow-green base, is thin yet satisfyingly chewy, adding a slight tannic note to the honeyed flesh. Nutritionally, it's a low-calorie, high-fiber snack that provides a quick, natural energy boost from its 14.7g of carbohydrates.
💚 Why it's loved
People adore the Honeycrisp for its uniquely satisfying crunch and the ideal sweet-tart flavor profile that makes it perfect for eating out of hand. Its versatility shines from lunchboxes to cheese boards, and it has become a beloved autumnal icon in North American culture.
⚠️ Watch-outs & how to enjoy it better
Its high natural sugar content can cause a rapid blood-sugar spike if eaten alone, especially by those with insulin sensitivity. To counteract this, pair a slice with a protein or fat source like peanut butter, cheese, or a handful of nuts to slow glucose absorption. Its crisp texture can also be challenging for those with dental issues.
Key benefits
- Excellent source of dietary fiber (1.7g per 100g) for digestive health.
- Very low in fat (0.1g) and a good source of quick, natural energy.
- High water content contributes to hydration and a feeling of fullness.
- Contains vitamin C and various antioxidants in its skin.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Honeycrisp apple was developed over 30 years by a breeding program at the University of Minnesota and was patented, with royalties from each tree sold funding further fruit research.
Full nutrition (scales with serving)
| Water | 85.0 g |
| Energy (Atwater General Factors) | 60.0 kcal |
| Energy (Atwater Specific Factors) | 54.0 kcal |
| Energy | 60.0 kcal |
| Energy | 252 kj |
| Nitrogen | 0.02 g |
| Protein | 0.10 g |
| Total lipid (fat) | 0.10 g |
| Ash | 0.09 g |
| Carbohydrate, by difference | 14.7 g |
| Fiber, total dietary | 1.7 g |
| Sugars, Total | 11.7 g |
| Sucrose | 1.1 g |
| Glucose | 2.1 g |
| Fructose | 8.6 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 4.2 mg |
| Phosphorus, P | 8.0 mg |
| Potassium, K | 98.0 mg |
| Sodium, Na | 0.00 mg |
| Zinc, Zn | 0.02 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.04 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.07 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 0.00 ug |
FAQ
What makes Honeycrisp apples so crisp?
Their cells are unusually large and have thicker walls. When bitten, these large cells rupture cleanly and simultaneously, creating the signature explosive crunch rather than a mealy texture.
Are Honeycrisp apples good for baking?
Yes, but they hold their shape very well due to their density. This makes them great for pies and tarts where you want distinct apple slices, but they won't break down into a soft sauce as easily as other varieties.
When is Honeycrisp apple season?
They are a fall-harvest apple, typically available from September through November. They are often stored in controlled atmospheres to be available into early winter.