Apples, honeycrisp, with skin, raw
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
The Honeycrisp apple is a modern marvel of apple breeding, celebrated for its exceptionally crisp, juicy texture that audibly shatters with each bite. Its flavor is a perfect balance of sweet and tart, with honeyed notes and a bright, refreshing finish. Nutritionally, it's a low-calorie, high-fiber snack, with its skin providing a significant portion of the dietary fiber and antioxidants.
Calorie split: 1% protein · 98% carbs · 1% fat
↓ Full nutrition💚 Why it's loved
People adore the Honeycrisp for its explosive crunch and balanced sweet-tart flavor, which makes it a superior eating apple. Its versatility shines whether eaten raw, sliced into salads, or baked into desserts where it holds its shape.
⚠️ Watch-outs & how to enjoy it better
Its high natural sugar content (12.4g per 100g) can cause blood sugar spikes for some individuals. To mitigate this, pair slices with a source of protein or healthy fat like peanut butter or cheese, which slows sugar absorption. Also, portion control is key for those monitoring sugar intake.
Key benefits
- Excellent source of dietary fiber, especially from the skin.
- Low in calories and virtually fat-free.
- Provides quick, natural energy from fruit sugars.
- Contains vitamin C and various antioxidant compounds.
- The high water content aids in hydration.
🍽️ 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 so prized it was granted a patent, making it one of the few patented apple varieties.
Full nutrition (USDA data · scales with serving)
| Water | 85.0 g |
| Energy (Atwater General Factors) | 60.0 kcal |
| Energy (Atwater Specific Factors) | 54.0 kcal |
| Nitrogen | 0.02 g |
| Protein | 0.10 g |
| Total lipid (fat) | 0.10 g |
| Ash | 0.09 g |
| Carbohydrate, by difference | 14.7 g |
| Carbohydrate, by summation | 14.1 g |
| Fiber, total dietary | 1.7 g |
| Sugars, Total | 12.4 g |
| Total Sugars | 12.4 g |
| Sucrose | 1.3 g |
| Glucose | 2.3 g |
| Fructose | 8.8 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Calcium, Ca | 3.9 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 4.2 mg |
| Phosphorus, P | 7.9 mg |
| Potassium, K | 98.0 mg |
| Sodium, Na | 0.14 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 |
Fat & fatty acid profile (per 100g)
Estimated from Applesauce, canned, unsweetened, with added ascorbic acid — USDA does not publish this profile for Apples.
| Fatty acids, total saturated | 0.01 g |
| SFA 16:0 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 18:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.01 g |
| PUFA 18:2 | 0.01 g |
| PUFA 18:3 | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Applesauce, canned, unsweetened, with added ascorbic acid — USDA does not publish this profile for Apples.
| Tryptophan | 0.00 g |
| Threonine | 0.01 g |
| Isoleucine | 0.01 g |
| Leucine | 0.01 g |
| Lysine | 0.01 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.01 g |
| Tyrosine | 0.00 g |
| Valine | 0.01 g |
| Arginine | 0.01 g |
| Histidine | 0.00 g |
| Alanine | 0.01 g |
| Aspartic acid | 0.03 g |
| Glutamic acid | 0.02 g |
| Glycine | 0.01 g |
| Proline | 0.01 g |
| Serine | 0.01 g |
FAQ
Why is the Honeycrisp apple so expensive?
Its cost reflects a combination of factors: it's a patented variety with royalty fees, the trees are delicate and low-yielding, and the apples are harvested by hand to prevent bruising of their delicate skin.
What's the best way to store Honeycrisp apples?
Store them in the crisper drawer of your refrigerator. The cold environment slows down ripening and helps maintain their signature crisp texture for weeks.
Are Honeycrisp apples good for baking?
Yes, they are excellent. They have a firm flesh that holds its shape well when cooked, and their balanced flavor doesn't become overly sweet, making them ideal for pies and crisps.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.60 kcal/g · 1% calories from protein · 1.7 g fiber · 12.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.