Honeycrisp (Malus domestica 'Honeycrisp') is an apple cultivar (cultivated variety) developed at the Minnesota Agricultural Experiment Station's Horticultural Research Center at the University of Minnesota, Twin Cities. once slated to be discarded, has rapidly become a prized commercial commodity, as its sweetness, firmness, and tartness make it an ideal apple for eating raw.[1] It has much larger cells than most apples, which rupture when bitten to fill the mouth with juice. The Honeycrisp also retains its pigment well and boasts a relatively long shelf life when stored in cool, dry conditions.

Zones 3-8. Introduced by the University of Minnesota in 1991, this is an excellent all around winner for flavor, crispness, and storage life---up to 7 months. Excellent for commercial or home orchards, ripening in late September. Considered one of the best among all apples.