Apples to apples is no longer a valid comparison. As gastronomic writer Sarah Jampel at Food52 has observed, shoppers who prefer a premium fruit experience by opting for Honeycrisp apples can pay up to four times as much as they would for other varieties. When did Granny Smiths become the RC Cola to Honeycrisp’s Coke?
According to Jampel, the answer invokes the old law of supply and demand. There’s plenty of demand for the apple, but prices get engorged when there isn't enough to go around.
The scarcity is a result of the Honeycrisp’s eccentric nature. Introduced commercially in 1991 after being invented by University of Minnesota scientist David Bedford, who cross-pollinated seeds to create a more durable and winter-resistant apple, the Honeycrisp tree demands very specific soil and maintenance requirements. The fruit can ripen at various times, necessitating more frequent harvests; the skin is thin and delicate, so they must be trimmed off by hand. Many of the trees are so delicate they require a trellis [PDF] to support their branches.
All the extra labor means more time and money—the latter of which is passed along to the consumer.
Growers who didn’t anticipate the surging popularity of Honeycrisps were also caught off-guard. As trees can take up to six years to bear enough fruit for commercial purposes, the number of trees currently producing isn’t really proportionate to the level of demand.
That will change as more are planted, although it might be a little while before the Honeycrisp proves to be on the same economic footing as its Red Delicious counterpart. Before you celebrate a cheaper version, remember that growers looking to feed the market might opt to grow the apple in less-than-perfect conditions that could affect its famously crunchy taste. Enjoy it while you can.
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