Honeycrisp is the apple that changed expectations. Developed in Minnesota and released only recently in the late twentieth century, it was bred for cold climates but quickly found a following everywhere. What sets it apart is texture. The flesh is unusually crisp and breaks cleanly when you bite into it, releasing a burst of juice that feels almost explosive. It is an apple that delivers immediate satisfaction, the kind people reach for without thinking twice.

The flavour is clean and approachable, with a gentle sweetness balanced by just enough acidity to keep it refreshing. There is a light floral note and a hint of pear, but the real appeal is how bright and juicy it feels. Honeycrisp is best enjoyed fresh, where its texture can shine, though it can be used in simple baking if handled gently. It is not a subtle apple, but it does exactly what it promises, and it does it very well.

• Origin: Minnesota, United States, released in the 1990s from a University of Minnesota breeding program.

• Appearance: Large, round fruit with a yellow background covered in a mottled red to pink blush. The skin is smooth and slightly dimpled.

• Flavour: Mild, sweet, and refreshing with a light balance of acidity. Notes of honey, pear, and soft floral tones.

• Keeping: Moderate keeper. Maintains texture reasonably well for several weeks to a couple of months in cold storage, though flavour can fade over time.

• Uses: Best for fresh eating where its crisp, juicy texture is the main attraction. Can be excellent in baking, salads, and fresh preparations.