Honeycrisp are generally good apples, but I think people overrate them a bit just because of availability. For a lot of grocery stores with limited selections, Honeycrisp are the only good apples,...
Exemplary
Honeycrisp are generally good apples, but I think people overrate them a bit just because of availability. For a lot of grocery stores with limited selections, Honeycrisp are the only good apples, because the remainder are C-tier varieties like Fuji, Gala, Jazz, etc. But if you go to an orchard or specialty supermarket there are apple varieties that absolutely blow Honeycrisp out of the water.
My old standby favorite is the Braeburn. More muted sweetness than Honeycrisp, but with crisp flesh and a strong, juicy tartness that makes your mouth water on the first bite. The flavor, I think of as the Platonic ideal of an apple - freshly fruity, maybe a floral note. I feel like Braeburns used to be everywhere (I remember getting them all the time as a kid) but for some reason I have trouble finding them these days. What a shame.
In my opinion, the absolute cream of the crop in apple varieties is the Stayman Winesap. This is an apple for apple enthusiasts. Much like the Braeburn it's more tart than sweet, slightly tannic, with very crisp flesh, but the flavor is something else: a rich, cidery fruitiness, and a strong, fresh, almost earthy note that makes you feel like you are standing in the middle of an orchard. There's also this slight vegetal quality, kind of like how ivy smells in the rain. I'm sure there's some variation in the overall quality (as is true of any variety) but I've had multiple seasons of this apple and it has been insanely good every time.
A couple other apples worth mentioning... The Mutsu Crispin is an interesting one, leaning on the sweet side but not as penetratingly sweet as a Honeycrisp, with flesh that is neither especially crisp or soft. The flavor is quite unique though, with notes of honey, melon, Riesling wine. There's also the Macoun, which is probably not to everyone's taste. The texture is quite soft, almost melts in your mouth, but not mealy. Has a bit of a pear-like, rounded fruity flavor.
Thanks for the recommendations! I hope I can find some of them someday, but I'm not sure just how to track down where an apple variety is sold. I've never been a fan of the Honeycrisp personally;...
Thanks for the recommendations! I hope I can find some of them someday, but I'm not sure just how to track down where an apple variety is sold. I've never been a fan of the Honeycrisp personally; I think it's just too sweet without much flavor. It's like eating crunchy wet sugar.
Of the varieties most commonly found in grocery stores in my area (US, specifically Florida), I think Pink Lady apples are among the best. They're still sweet, but have a hint of interesting tartness that gives a depth of flavor. I also really like Snapdragons when I can get them, but they only appear sporadically. They have a very satisfying crunch as well as a good flavor that also isn't too sweet.
That was a disappointing article. The headline and byline are the interesting parts that I was hoping to learn more about, but the article text reads like a collection of apple trivia.
That was a disappointing article. The headline and byline are the interesting parts that I was hoping to learn more about, but the article text reads like a collection of apple trivia.
Honeycrisp were the best eating apples at the grocery store back when I lived in the States, but eating apples are one of the things that are consistently really good here in Germany. You can...
Honeycrisp were the best eating apples at the grocery store back when I lived in the States, but eating apples are one of the things that are consistently really good here in Germany. You can basically pick without looking at the grocery store and get something tasty, and they're generally labeled with not just a name but also a label that tells where they were grown and whether they're sweet or tart or sour. I've never really felt I could go wrong picking apples here, I don't even tell my wife which cultivar to get if I ask for them unless I want sour green Granny Smiths.
I miss good Granny Smiths. The last few times I've gotten them here, in season, instead of tart and crisp they've been mealy, thick-skinned, and barely tart at all. I don't know if the growers...
I miss good Granny Smiths. The last few times I've gotten them here, in season, instead of tart and crisp they've been mealy, thick-skinned, and barely tart at all. I don't know if the growers we're getting them from are having issues with climate change or have decided people don't actually want the old kind anymore, but I've given up on them entirely.
I have a Granny Smith tree, along with a mixed-variety graft tree, in the bay area, California. It (edit for clarity: the Granny Smith) has consistently been the best producer of the types, but...
I have a Granny Smith tree, along with a mixed-variety graft tree, in the bay area, California. It (edit for clarity: the Granny Smith) has consistently been the best producer of the types, but this past year the heat was just too much, even with appropriate watering. The various reds barely set fruit, and sun scald and rot took most of the rest. The Granny Smith did slightly better, but my crop is less than half of what I usually get, and most of the larger apples turned mealy. It's frustrating.
The ones I get are pretty crisp and tart imo, but I only get them to pair with brie on crackers and pretty much anything is tart and crisp compared to brie lol
The ones I get are pretty crisp and tart imo, but I only get them to pair with brie on crackers and pretty much anything is tart and crisp compared to brie lol
May I propose a grilled cheese sandwich with cheddar and gouda, bacon, granny Smith apples cut super thin and habanero jelly? I'm only proposing it because you cannot have mine. It's really really...
May I propose a grilled cheese sandwich with cheddar and gouda, bacon, granny Smith apples cut super thin and habanero jelly?
I'm only proposing it because you cannot have mine. It's really really good.
The labeling of produce has got a lot better in the US by me; places around here generally have explanations (even for something like a carrot) to say flavor profiles or other uses. Same for all...
The labeling of produce has got a lot better in the US by me; places around here generally have explanations (even for something like a carrot) to say flavor profiles or other uses. Same for all the different types of apples, peppers, etc
I generally prefer a really good sweet apple like a Fuji, Envy, or Cosmic. I do have to say that I moved to MN fairly recently and the in season local Honeycrisp apples are MUCH better than any I...
I generally prefer a really good sweet apple like a Fuji, Envy, or Cosmic. I do have to say that I moved to MN fairly recently and the in season local Honeycrisp apples are MUCH better than any I had eaten elsewhere.
I think since they've expanded to be grown in Washington they've fallen off in appeal. (pun not intended) I do miss Autumn Glory apples. I had a couple once, and they tasted like fall and I can't...
I think since they've expanded to be grown in Washington they've fallen off in appeal. (pun not intended)
I do miss Autumn Glory apples. I had a couple once, and they tasted like fall and I can't explain that. But I haven't seen them since that year :(
https://superfreshgrowers.com/our-fruit/apples/autumn-glory In the interest of "both sides" this random review site hated it. So, idk, ymmv https://applerankings.com/autumn-glory-apple-review
We occasionally get a cultivar here that they're calling Evercrisp, and at least at the height of the season they're the best apples I've ever had. Honeycrisp are good, but these were...
We occasionally get a cultivar here that they're calling Evercrisp, and at least at the height of the season they're the best apples I've ever had. Honeycrisp are good, but these were better--apparently a cross with Fuji. So crispy and delicate they practically evaporate, with a sweet-tart that was just right. Should be back in season soon....
Personally I prefer Mutsu apples, but they are very hard to find. They are both sweet and tart, and they have a very nice crunchy crisp texture. But if you want a sweet apple then Cosmic Crisp is...
Personally I prefer Mutsu apples, but they are very hard to find. They are both sweet and tart, and they have a very nice crunchy crisp texture.
But if you want a sweet apple then Cosmic Crisp is really nice. Mix it with some tart apples and it makes an incredible applesauce.
Honeycrisp are generally good apples, but I think people overrate them a bit just because of availability. For a lot of grocery stores with limited selections, Honeycrisp are the only good apples, because the remainder are C-tier varieties like Fuji, Gala, Jazz, etc. But if you go to an orchard or specialty supermarket there are apple varieties that absolutely blow Honeycrisp out of the water.
My old standby favorite is the Braeburn. More muted sweetness than Honeycrisp, but with crisp flesh and a strong, juicy tartness that makes your mouth water on the first bite. The flavor, I think of as the Platonic ideal of an apple - freshly fruity, maybe a floral note. I feel like Braeburns used to be everywhere (I remember getting them all the time as a kid) but for some reason I have trouble finding them these days. What a shame.
In my opinion, the absolute cream of the crop in apple varieties is the Stayman Winesap. This is an apple for apple enthusiasts. Much like the Braeburn it's more tart than sweet, slightly tannic, with very crisp flesh, but the flavor is something else: a rich, cidery fruitiness, and a strong, fresh, almost earthy note that makes you feel like you are standing in the middle of an orchard. There's also this slight vegetal quality, kind of like how ivy smells in the rain. I'm sure there's some variation in the overall quality (as is true of any variety) but I've had multiple seasons of this apple and it has been insanely good every time.
A couple other apples worth mentioning... The Mutsu Crispin is an interesting one, leaning on the sweet side but not as penetratingly sweet as a Honeycrisp, with flesh that is neither especially crisp or soft. The flavor is quite unique though, with notes of honey, melon, Riesling wine. There's also the Macoun, which is probably not to everyone's taste. The texture is quite soft, almost melts in your mouth, but not mealy. Has a bit of a pear-like, rounded fruity flavor.
Thanks for the recommendations! I hope I can find some of them someday, but I'm not sure just how to track down where an apple variety is sold. I've never been a fan of the Honeycrisp personally; I think it's just too sweet without much flavor. It's like eating crunchy wet sugar.
Of the varieties most commonly found in grocery stores in my area (US, specifically Florida), I think Pink Lady apples are among the best. They're still sweet, but have a hint of interesting tartness that gives a depth of flavor. I also really like Snapdragons when I can get them, but they only appear sporadically. They have a very satisfying crunch as well as a good flavor that also isn't too sweet.
That was a disappointing article. The headline and byline are the interesting parts that I was hoping to learn more about, but the article text reads like a collection of apple trivia.
Honeycrisp were the best eating apples at the grocery store back when I lived in the States, but eating apples are one of the things that are consistently really good here in Germany. You can basically pick without looking at the grocery store and get something tasty, and they're generally labeled with not just a name but also a label that tells where they were grown and whether they're sweet or tart or sour. I've never really felt I could go wrong picking apples here, I don't even tell my wife which cultivar to get if I ask for them unless I want sour green Granny Smiths.
I miss good Granny Smiths. The last few times I've gotten them here, in season, instead of tart and crisp they've been mealy, thick-skinned, and barely tart at all. I don't know if the growers we're getting them from are having issues with climate change or have decided people don't actually want the old kind anymore, but I've given up on them entirely.
I have a Granny Smith tree, along with a mixed-variety graft tree, in the bay area, California. It (edit for clarity: the Granny Smith) has consistently been the best producer of the types, but this past year the heat was just too much, even with appropriate watering. The various reds barely set fruit, and sun scald and rot took most of the rest. The Granny Smith did slightly better, but my crop is less than half of what I usually get, and most of the larger apples turned mealy. It's frustrating.
The ones I get are pretty crisp and tart imo, but I only get them to pair with brie on crackers and pretty much anything is tart and crisp compared to brie lol
May I propose a grilled cheese sandwich with cheddar and gouda, bacon, granny Smith apples cut super thin and habanero jelly?
I'm only proposing it because you cannot have mine. It's really really good.
ooooh that sounds really good
Imagining tart brie makes my stomach turn. But a granny smith with the texture of a well made Brie also sounds terrible.
Yeah, they're very different beasts. The contrast makes them great together though! Especially if the brie is warm and soft...
The labeling of produce has got a lot better in the US by me; places around here generally have explanations (even for something like a carrot) to say flavor profiles or other uses. Same for all the different types of apples, peppers, etc
I generally prefer a really good sweet apple like a Fuji, Envy, or Cosmic. I do have to say that I moved to MN fairly recently and the in season local Honeycrisp apples are MUCH better than any I had eaten elsewhere.
Everything I've learned about honeycrisp apples is that only the Minnesota varieties taste good
That lines up with my experience, but many people sure seemed to think they were good elsewhere. My wife liked them, but here she loves them.
I think since they've expanded to be grown in Washington they've fallen off in appeal. (pun not intended)
I do miss Autumn Glory apples. I had a couple once, and they tasted like fall and I can't explain that. But I haven't seen them since that year :(
I've never had one, I'll keep an eye out though.
https://superfreshgrowers.com/our-fruit/apples/autumn-glory
In the interest of "both sides" this random review site hated it. So, idk, ymmv
https://applerankings.com/autumn-glory-apple-review
We occasionally get a cultivar here that they're calling Evercrisp, and at least at the height of the season they're the best apples I've ever had. Honeycrisp are good, but these were better--apparently a cross with Fuji. So crispy and delicate they practically evaporate, with a sweet-tart that was just right. Should be back in season soon....
It's a good eating apple. Obviously not quite as good as the queen herself, Mme Granny Smith.
Ew you heathen, the only apple worthy of a royal title is Royal Gala! It's literally in the name ;)
Personally I prefer Mutsu apples, but they are very hard to find. They are both sweet and tart, and they have a very nice crunchy crisp texture.
But if you want a sweet apple then Cosmic Crisp is really nice. Mix it with some tart apples and it makes an incredible applesauce.
I found Cosmic Crisp almost overwhelmingly apple-y. Like I was eating apple concentrate. It's a pretty apple, but I didn't like eating it.
Interesting! I love the cosmic crisp. I find it very flavorful and has a good bite to it. Sweet and a bit tart too.
Thanks for the suggestions! My reply was more tongue in cheek than anything, but I'll keep a look out for those varieties!
Until I read further down I thought this was about Apple software someone took from a rejected Git fork/branch and made it into something popular.