October 25, 2011

Fall in Love with Honeycrisp Apples

Tips, Tricks & a Recipe
Fall in Love with Honeycrisp Apples

by Leanne Ely, CNC

Today’s Focus is Honeycrisp Apples

Apples are one of my favorite snack foods, because they’re delicious and a low-maintenance fruit to bring wherever you go. No peeling, all you have to do is pick them up and bite into them. But I’m going to talk about one type of apple in particular: Honeycrisp apples, my very favorite. Even the name of this apple sounds yummy, but what’s even more enticing are the health perks!

These refreshing fruits have a full flavor of sweet and tart and a lot of juice packed into one bite. The benefits of biting into one of these produce gems is the fiber and vitamin C, even in the skin, so don’t disregard the peel! According to there’s just as much fiber in one of these apples as there is in a bowl of bran cereal; which is great because it’ll fill you up, satisfying your hunger for a reasonable period of time!

Remember though, organic apples are the way to go! You don’t need all those pesticides!

Here’s Your Tip:

To keep apples from browning after cutting into them, rub the flesh of the fruit with lemon juice.

Here’s Your Trick:

This year, when you make apple pie, try using half Honeycrisp and half the traditional Granny Smith and you’ll use less sugar!

And Here’s Your Recipe:

Apple Autumn Soup

1 tablespoon olive oil
1 large onion, chopped
1 stalk of celery, chopped
1 tablespoon curry powder
Sea salt and freshly ground black pepper, to taste
2 large Honeycrisp apples, peeled and chopped
1 bay leaf
6 large carrots, peeled and sliced
4-5 cups organic chicken broth (measurement pending on your desired thickness)

First heat oil in a medium soup pot over medium heat and cook onion and celery until onion is transparent.

Add seasoning (curry, salt, pepper), and apples, bay leaf, and carrots. Stir for about 3 minutes and then add broth. Bring to boil, then allow to simmer for nearly 30 minutes or until carrots and apple are soft.

Remove bay leaf, and puree the soup in a food processor to give it a clean and smooth texture and taste. If you really want to explore your taste buds, try garnishing with a dash of cinnamon!

Love soups? Try our Savory Soup menu!

  • EMLturquoiseeyes

    I absolutely love these apples, as well as the Pink Lady apples available approximately a month after this variety in the grocery stores where I live (MD). They are delicious on their own, or with a nut butter for protein. I despise Red Delicious & Yellow apples. Granny Smith are ones I like, but I don’t crave them. Eating the Honeycrisp or Pink Lady apples, though- it’s like drinking a fine wine! They have many flavor notes & don’t scream “apple”- they are juicy, crisp & multi-faceted in taste. Absolutely extraordinary, eat these healthy treats in abundance while they last in the markets.