Apples - Honeycrisp

Quick Facts

Type: Fruit
Quantity sold in: 5-lb bag
Availability: Early September
Flavor: Sweet
Texture: Very crisp
Uses: Eating fresh
Color: Red/golden
Size: Large
Grown in: Orchard
Grown by: Horticulture Research Station
Processing: Graded

Storage and Preparation

Storage: Keep for 5-6 months
Short Term Storage: It is important to sort apples before storing.  Remove any apples that are bruised, cut or show decay.  Plan to consume larger apples first and save smaller apples for later in the season.  Larger apples will be the first to begin to loose quality and show signs of internal breakdown.  The optimum storage temperature for apples is 30-32 degrees F.  Apples should be stored in the refrigerator or another cool location.  Apples should be stored in 90-95% relative humidity to prevent dehydration.  Apples should not be stored with bananas or tomatoes because this can cause apples to soften.  If storing apples in a basement leave them in a cardboard box out of direct sunlight.
Long Term Storage: Apples can be frozen, canned or dried.
More information from ISU extension on:

Canning Fruit Spreads
Canning Fruits

Preparation: Apples should be washed before eating or preserving.  Wash apples under cold running water and dry with a clean towel. Cut apples should be covered and refrigerated if not eaten within 2 hours of cutting.


Nutrition: Adults should consume 1.5-2 cups of fruit total per day according to the USDA MyPlate recommendations. Apples are high in fiber.  One medium apple contains 17% of the total recommended fiber intake per day.  Apples are also a good source of vitamin C.


Winter Fruit Salad with Lemon-Poppy Seed Dressing

  • 1/2 cup sugar
  • 2 tsp. finely chopped onion
  • 1/2 tsp. salt
  • 1/3 cup lemon juice
  • 1 tsp. Dijon mustard
  • 2/3 cup vegetable oil
  • 1 Tbsp. poppy seed


  • 1 large head romaine lettuce, torn into bite-size pieces (about 10 cups)
  • 1 cup shredded Swiss cheese (4 oz)
  • 1 cup cashews
  • 1/4 cup sweetened dried cranberries
  • 1 medium apple, cubed (1 cup)
  • 1 medium pear, cubed (1 cup)


  1. In blender or food processor, place sugar, onion, salt, lemon juice and mustard; cover and process until blended.
  2. With machine running, add oil in slow steady stream, processing until thick and smooth. Add poppy seed; process a few seconds to mix.
  3. In large serving bowl, mix all salad ingredients. Pour dressing over salad; toss to coat.

Chocolate-Granola Apple Wedges

  • 2 ounces semisweet chocolate, finely chopped
  • 1/3 cup low-fat granola without raisins
  • 1 large apple, cut into 16 wedges


  1. Place chocolate in a medium microwave-safe bowl. Microwave at HIGH 1 minute, stirring every 15 seconds, or until chocolate melts.
  2. Place granola in a shallow dish. Dip apple wedges, skin side up, in chocolate; allow excess chocolate to drip back into bowl. Dredge wedges in granola. Place wedges, chocolate side up, on a large plate. Refrigerate 5 minutes or until set.