Apples Have Never Tasted So Delicious. Here’s Why | Scientific American

My favorite apple is without question the Honeycrisp, developed right here in the Great State of Minnesota by the way!

Apple experts divide time into "before Honeycrisp" and "after Honeycrisp," and apples have never tasted so good

Ha! No more settling for apples that are Red, Yellow, and Green. C'mon!

Honeycrisp has a "disruptive trait," says Chris Gottschalk, a geneticist who works at the U.S. Department of Agriculture's research station in Kearneysville, W.V. (his favorite apples: Honeycrisp and Golden Russet). Honeycrisp's texture--the crispness--had never been combined with a high-acidity, high-sugar apple, he says. "That really struck North American consumers specifically well," Gottschalk says. As its popularity grew, it went from being largely a "u-pick" fruit to becoming regionally available in groceries, and now it is the third most produced apple in the U.S.

I read this article with some pride knowing the role the University of Minnesota played in the Honeycrisp apple, but also learning a ton about all the so many varieties of apples there are.