Honeycrisp Apples have a medium-to-large size per unit, with a light green/yellow background covered in large part by a red-orange flush. If given proper sunlight, this flush can even have strong hints of pink on display. The skin may be flecked with occasional russet dots. The flesh is white, and though not quite as bright as a McIntosh apple, for example, Honeycrisp apples crack to the bite in a pleasant way and not too dense. Don’t judge by its color, however: they can be quite varied.
How to Store
– Store immediately in the coldest part of the walk-in cooler (lower shelf and farthest away from the entry door).
– This fruit is very susceptible to damage from the heat of the kitchen. Warm temperatures will cause the texture of the flesh to be mealy and soft.
– Store exposed product away from drafts from the cooler fan. Always keep in the original cartons or the original bags. Exposed fruits will shrivel and rapidly dehydrate.
– Do not stack product on top of the cases or cause the apples to be crushed.
– Remove any fruits with decay, damage or those that begin to mold immediately.
– Follow good rotation practices, first shipments received should be used first.
– Fresh apples have an expected shelf life of 6-7 days. Plan to rotate frequently to maintain maximum quality.
– Prepare as needed. Try not to use the product from the previous day.
– Avoid placing apples on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
– Always limit the time the product is out of refrigeration.
– Give apples a quick cold water rinse in a sanitary colander and drain well immediately prior to usage.