Apple Profile


Honeycrisp is America’s sweetheart apple, creating a rush to buy them beginning in mid-September.  Some pick-your-own Michigan orchards have several dozen cars lined up to pick Honeycrisp the first day they’re declared ripe.

Commercially, Riveridge Produce packs and ships more Honeycrisp than any other packer in Michigan.

Honeycrisp is a bicolored apple with a mottled bright-red blush over a yellow background.  It has been called explosively crisp, because its cells hold more water than other apples.

Its firm bite and mildly sweet flavor make it a favorite for fresh snacks.   It is also popular for cider, salads, baking and applesauce, and stores well.

Honeycrisp was developed by breeders at the University of Minnesota in the 1950s, and known as Hybrid 1711.  In 1979, the single Honeycrisp tree was marked for discard – until a new researcher thought he’d give the variety a couple-year reprieve.  Soon the tree began producing what the researcher called crisp “Asian pear-like fruit.”  And the rest is history, of course.

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Apple Cobbler Parfaits

Apple Mix Ingredients:

  • 2 Michigan Honeycrisp apples, peeled, cored and cubed (1/4 inch)
  • 1/2 cup dried, sweetened cranberries
  • Cut apples in cubes and mix in cranberries.  Set aside.

 Apple Puree Ingredients:


  • 2 Honeycrisp apples, peeled, cored and cut in 4
  • 1 tsp. cinnamon
  • 2 Tbsp. almond milk
  • 3 Tbsp. agave nectar
  • 1 tsp.  vanilla

Place all ingredients in food processor and blend until smooth.

Almond Crumble Ingredients:

  • ½ cup raw almonds
  • ¼ cup shredded, unsweetened coconut
  • 1 cup dried, unsweetened cranberries
  • 3 dates, pitted

Place all apple crumble ingredients in food processor until mixture resembles wet sand.

Stir apple mix and apple puree ingredients together to make apple cobbler mix.  Alternately layer 1-2 Tbsps. of apple cobbler with 2 Tbsps. of almond crumble, ending with 1 Tbsp. of apple cobbler.  Enjoy!

Apple Salad with Candied Bacon and Goat Cheese

Salad Ingredients:


  • 6 slices bacon, diced
  • 1 Tbsp. maple syrup
  • 1 Tbsp. brown sugar
  • 3 Michigan Honeycrisp apples, cut into 1” dices
  • 1/2 cup walnut halves, toasted
  • 4 oz. goat cheese, cubed
  • 3 cups baby arugula

Dressing Ingredients:

  • 2 Tbsp. pure maple syrup
  • 1/4 cup cider vinegar
  • 1/4 cup extra virgin olive oil

Fry bacon until crisp, then drain off most of the fat.  Add maple syrup and brown sugar to pan, cook and stir until bacon is well coated with melted sugar.  Remove from pan onto Silpat or parchment paper.

Combine remaining salad ingredients in a large bowl.

Whisk together dressing ingredients and toss with salad.  Garnish with bacon.