Honey Crisp

Honeycrisp

Honeycrisp is an apple cultivar developed at the University of Minnesota's Horticultural Research Center in Chaska, Minnesota. Designated as MN1711 in 1974, patented in 1988, and released in 1991, the Honeycrisp, once slated to be discarded, has rapidly become a prized commercial agricultural product, as its sweetness, firmness, and tartness make it an ideal apple for eating raw. It may also be used for baking and making apple sauce. The advent of the Honeycrisp marks a turning point in the history of the apple industry. As of 2006, the Honeycrisp apple cultivar is now identified as the official state fruit of Minnesota. A large-sized Honeycrisp contains about 116 kilocalories (490 kJ).

Honey

Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous.

honey

Noun

1. A sweet, viscous, gold-colored fluid produced from plant nectar by bees, and often consumed by humans.
2. A variety of this substance.

Adjective

1. Involving or resembling honey.
2. Of a pale yellow to brownish-yellow color, like most types of honey.

crisp

Adjective

1. Senses relating to curliness.

Noun

1. Senses relating to something brittle.