Local Honeycrisp apples, a crisp variety with cream-colored flesh and the sweet, honeyed flavor the name promises. Honeycrisp is a relatively young cultivar, bred at the University of Minnesota and released commercially in 1991, which makes it decades younger than most apples in the produce aisle. That signature crunch comes down to the apple's unusually large cells, which rupture and release juice the moment you bite in, rather than crushing the way smaller-celled apples do. Honeycrisps hold their shape and sweetness well under heat, making them a good choice for a baked apple pie, while raw slices add crunch and sweetness folded into stuffing or fanned over a salad.
Local
