What’s your favorite apple? I have been smitten with the Honeycrisp ever since that Minnesota born juggernaut took me by the tastebuds. You could divide my apple life into BH (Before Honeycrisp) and AH (After Honeycrisp.) It was that big. There have been new apples AH, but none have tempted me to change allegiances. At least not until now. Now, we have the Evercrisp, the love child of the Honeycrisp and a Fuji, and it’s a pretty attractive apple.
In fact, the Evercrisp has so much effervescent juiciness in every crunchy bite that the juice flows like bubbly champagne. And I love champagne.
I suppose now I will enter the Evercrisp period, at least until the supply runs out!
The Crunch is the Thing
The breakout quality of the Honeycrisp was the almost explosive crunchiness, and the Evercrisp is just as magically percussive in your mouth. Biting into one causes big, juice packed cells in the apple to burst, flooding your palate with intense flavor. The Fuji’s influence seems to give the apple a slightly sweeter, perfumey quality, balancing with the tartness of the Honeycrisp. There’s more going on in your mouth, and it’s all good.
Apples Take Time
While the Evercrisp is new to you and me, it actually came to be in 1998. It takes that long to get a new apple into production. So, the hot new apple is actually 20 years old. The first official crop was in 2016, and it was just a small, test run. The 2017 crop is in stores now, and should last until the end of February. In Minnesota, your best bet for trying one is a Lunds or Byerly’s store. (For a guide to finding the Evercrisp near you, click here.)
These are Keepers
One of the standout qualities of the new Evercrisp is its durability. Unlike most apples, it stays crisp and fresh for months, even without refrigeration. Growers and sellers love that, and you will, too. An apple that stays fresh in that crisper drawer longer means less food waste. Less food waste saves you money, and reduces the carbon footprint of your apple cravings.
To give these apples a little test run, I ate lots of them straight up. Every time, the fist bite was a revelation. Then, I made some really simple things with them. The Grilled Evercrisp and Nutella Panini is so easy, It’s hardly a recipe. Same thing with the Evercrisp Apple Salsa. I was restrained, just giving the apples center stage.
That crunch held up in both, keeping the salsa exciting well into the next day. The grilled slices in the panini stayed just firm enough, taking on a nice color without falling apart.
I’m seeing a bright future for the Evercrisp, which delivers on both the texture and flavor, as well as keeping well to reduce waste. I’m predicting that next year will be a big one for this newcomer.
It’s definitely a win-win!
If you want more recipes for apples, try apple salad
Evercrisp Apple Mint Salsa
- 2 cups chopped Evercrisp Apple about 2 apples
- 1 large jalapeno seeded and diced
- 2 teaspoons sugar
- 2 tablespoons fresh lime juice
- 1/4 cup fresh spearmint chopped
- 1 large scallion chopped
- Don’t peel the apple, just cut in small cubes. Put in a bowl with the jalapenos, sugar, lime and mint and toss to mix. Serve with chips, nachos, quesadillas, or anything else that needs a little crunchy salsa.
Grilled Evercrisp Apple and Nutella Panini
- 8 slices whole wheat peasant style bread I used Baker's Field
- 1/2 cup Chocolate Hazelnut Spread or more, if you like it
- 1/4 cup roasted, skinned hazelnuts chopped
- 2-3 large Evercrisp Apples peeled and sliced
- canola oil for grill
- Preheat the panini grill. Slice the bread, if necessary, and spread four slices with 2 tablespoons Nutella. Chop hazlenuts and reserve.Brush the panini grill with canola oil and place apple slices on the grill, close the grill. Cook for a minute or two, until the apples are marked and softened. Let cool slightly as you grill the remaining apples. Cover Nutella with apples and hazelnuts, then place the second slice of bread on each. Brush the bread with oil and grill the sandwiches until toasted and marked. Slice each in half or quarters and serve.