Big is not always good: A trader rearranging Honeycrisp apples at the B&B Fruit Stand in East Wenatchee, Washington. Size can be an issue as the fruit tends to grow very big. — Reuters
BITE into a Honeycrisp apple and you understand why consumers are willing to pay so much for a piece of fruit: the crunch.
That’s no accident. In the pre-Honeycrisp era, apples had just two textures: “soft and mealy (that nobody liked), and then we had the good apples, the hard, crisp and dense,” said David Bedford, one of the original breeders of the Honeycrisp.
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