The short version
EverCrisp is the child of Honeycrisp and Fuji. It is firmer, stores far longer and shows up in stores in winter, months after Honeycrisp has peaked. Honeycrisp is the better fall apple. EverCrisp is the better January apple.
The short answer
These two are related. EverCrisp was bred from Honeycrisp and Fuji by the Midwest Apple Improvement Association, a grower-funded group working to develop varieties suited to Midwest orchards rather than Pacific Northwest ones.
It inherited the crunch from one parent and the keeping ability from the other. What that means in practice is that EverCrisp does something Honeycrisp cannot, which is hold its texture deep into winter.
Honeycrisp and EverCrisp at a glance
| Honeycrisp | EverCrisp | |
|---|---|---|
| Sweetness | 8 of 10 | 7 of 10 |
| Texture | Explosively crisp, very juicy | Very firm, dense crunch |
| Flavor | Sweet with a bright edge | Sweet with a tart bent |
| Appearance | Rich red over yellow | Muted red blush over gold |
| Michigan harvest | Around September 1 | Around October 22 |
| On shelves | Fall, then year round | Winter, after storage |
| Parentage | Minnesota breeding program | Honeycrisp crossed with Fuji |
| Best for | Snacking, slices, salads | Snacking, slices, salads |
How they taste
Honeycrisp is sweet and explosively juicy, with enough acid to keep it from going flat. The cell structure holds more water than most varieties, which is where the burst comes from.
EverCrisp is denser and firmer, one of the firmest apples grown. The flavor leans a little more tart than Honeycrisp and the crunch is heavier rather than juicier. Some people find a fresh EverCrisp almost too firm to bite comfortably.
There is a fix for that, and it is the interesting part of this apple.
EverCrisp gets better in storage
Most apples are best close to harvest. EverCrisp is not. A short rest in cold storage mellows it, deepens the flavor and takes the edge off the bite. Growers plan for this. The variety comes off the tree around October 22 and largely goes straight into storage rather than onto shelves.
If you buy EverCrisp and find it too hard, put it in the crisper drawer for a week or two. It will soften just enough while staying crisp, and the flavor will come forward.
Honeycrisp works the other way. It is at its best in September and October and slowly loses ground from there.
When each one arrives
Honeycrisp harvests around September 1. EverCrisp harvests around October 22, roughly seven weeks later, and is one of the last varieties off the tree in Michigan.
That gap is the whole point. Between them, these two cover the calendar. Honeycrisp carries the fall, EverCrisp carries the winter.
Buy Honeycrisp if
It is September or October, you want juice more than crunch, or you are buying apples for people who will eat them within the week.
Buy EverCrisp if
It is winter, you want an apple that stays crunchy in a lunchbox for hours, or you are buying a bag that needs to last a few weeks in the refrigerator.
Why the color looks dull
EverCrisp wears a muted red blush over a gold base rather than the bright red people associate with a good apple. On a shelf next to Honeycrisp it can look unremarkable. Judge it on the bite instead, because that is where it earns its name.
Honeycrisp and EverCrisp, answered
Is EverCrisp a Honeycrisp?
Not quite. EverCrisp is a cross between Honeycrisp and Fuji, so Honeycrisp is one of its parents. It inherited the crunch from Honeycrisp and the storage life from Fuji.
My EverCrisp apples are almost too firm to bite. What can I do?
Let them mellow in the refrigerator crisper drawer for a week or two. EverCrisp is one of the firmest varieties grown, and a short rest softens the bite without costing you the crunch.
Which stores longer, Honeycrisp or EverCrisp?
EverCrisp, by a wide margin. It gets its keeping ability from its Fuji parent and holds texture and flavor for months. Honeycrisp is best eaten in the first months after harvest.
Why is EverCrisp only in stores in winter?
It harvests around October 22, which is very late, and it improves with a rest in cold storage. Most of the crop goes into storage first and reaches shelves through the winter months.
Can I bake with EverCrisp?
You can, and it holds its shape well because of how firm it is. That said, it is bred as an eating apple. For pie, a tart variety like Jonathan or a structured one like Ida Red will give you more flavor contrast.