The Curse of the Honeycrisp Apple
Bite into a Honeycrisp apple and you understand why consumers are willing to pay so much for a piece of fruit: the crunch.
That’s no accident. In the pre-Honeycrisp era, apples had just two textures: “soft and mealy (that nobody liked), and then we had the good apples, the hard, crisp and dense,” said David Bedford, one of the original breeders of the Honeycrisp.
Unlike the vast majority of modern commercial produce, the Honeycrisp apple wasn’t bred to grow, store or ship well. It was bred for taste: crisp, with balanced sweetness and acidity. Though it succeeded beyond anyone’s wildest dreams, along the way it became a nightmare for some producers, forcing small Northeastern growers to compete with their massive, climatically advantaged counterparts on the West Coast.
The Honeycrisp wasn’t an immediate success. The original tree, known officially as MN1711, was discarded in 1977 over concerns about its winter hardiness. But Bedford, who joined the team in 1979, found four small clones that had miraculously escaped the garbage and decided to see if they’d yield fruit. “In 1983,” Bedford wrote in an email, “those small trees bore a few amazing fruit and the rest is history.”
The Honeycrisp variety is now so popular, consumers will spend three times the cost of other apples to experience it.
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Diana Here: Proving that no good deed goes unpunished! ;)
Then I found this recipe. Tasty Honeycrisp Apple Cider is the perfect fall drink------in a Moscow Mule.
INGREDIENTS 1.5 oz vodka 3 oz Litehouse® Honeycrisp Apple Cider 2 oz ginger beer ½ lime cinnamon stick.
DIRECTIONS Fill a copper mug or tall glass with ice. Add vodka, apple cider, ginger beer and lime juice.
SERVE Stir to combine and garnish with a cinnamon stick.