Honeycrisp apples are one of the most delicious apple varieties known for their perfect balance of sweetness and tartness. Their signature crunchy texture that bursts with juice in every bite makes them a favorite for snacking and using in recipes. However, like all apple varieties proper storage is crucial to maintain Honeycrisp apples’ quality and extend their shelf life.
In this article, I’ll share the best tips and techniques to store Honeycrisp apples and keep them fresh for weeks or even months after harvest. Whether you picked them yourself or bought them at the store following these guidelines will help you enjoy Honeycrisp apples at their peak flavor and texture long past the fall harvest season.
Selecting Honeycrisp Apples for Optimal Storage
It all starts with choosing high-quality Honeycrisp apples if you want them to store well. Here are a few things to look for when selecting Honeycrisp apples with the best storage potential:
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Pick apples that feel firm and heavy for their size. Avoid any apples that feel lightweight or soft as they won’t store as long. Ripe Honeycrisp apples should feel dense and crisp.
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Inspect for smooth, unbroken skin. Pass on apples with bruises, punctures, or other blemishes, which provide entry points for decay.
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Choose apples with vibrant, rosy red color. The skin should be predominantly red over a greenish-yellow background. Greenish apples were likely picked too early.
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Select apples of similar size. For the most uniform storage results, choose Honeycrisp apples of relatively equal size and maturity level.
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Harvest at optimal maturity. Honeycrisp apples should come off the tree with a slight twisting motion and taste sweet with a hint of tartness. Under-ripe apples won’t store well.
Picking high-quality, mature Honeycrisp apples is the first step to maximizing their storage life. Now, let’s look at how to prep them for storage.
Preparing Honeycrisp Apples for Storage
Before storing them, it’s important to properly clean and prep your Honeycrisp apples:
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Wash apples in cool water. Use a soft brush or cloth to gently scrub off any dirt or debris. Avoid abrasive scrubbing.
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Pat dry thoroughly with a paper towel. It’s important no moisture remains on the skin before storing. Any lingering water invites mold growth.
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Sort out any bruised or damaged apples. Even minor bruises can lead to decay, so it’s best to separate any imperfect apples to use immediately.
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Consider dipping in diluted lemon juice. The acidity helps inhibit oxidation and preserve freshness during storage.
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Allow stems to remain intact. Leaving stems on prevents moisture loss from the stem cavity during storage.
With clean, dry, and damage-free Honeycrisp apples, you’re ready for the optimal storage methods. Let’s look at the best techniques.
Storing Honeycrisp Apples in the Refrigerator
Refrigeration is the most popular storage method for maintaining Honeycrisp apples’ signature crunch and juiciness. Follow these tips for fridge storage:
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Place apples in a perforated plastic bag or wrap individually in paper towels before refrigerating. This maintains humidity while allowing airflow.
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Store apples in the high-humidity crisper drawer, away from ethylene-producing fruits like oranges, bananas, and avocados.
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Maintain refrigerator temperature between 32°F and 40°F for optimal preservation. Colder temperatures can cause chilling injury.
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Check apples frequently and remove any that show signs of shriveling, soft spots, or mold. Promptly remove damaged apples to avoid spread.
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Expect refrigerated Honeycrisp apples to stay crisp and juicy for 2-3 months when stored properly.
The cold, humid environment of the refrigerator crisper makes it ideal for keeping Honeycrisp apples fresh for extended periods. Just be sure to check them regularly and remove any spoiled apples immediately.
Storing Honeycrisp Apples in a Root Cellar
For those with access to a root cellar or other cool, humid storage space, this traditional method can preserve Honeycrisp apples even longer than refrigerating. Here are some root cellar storage tips:
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Maintain temperatures between 32°F and 40°F with humidity levels around 90-95%. Cooler temperatures risk chilling injury.
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Place apples in ventilated plastic crates or baskets, spaced to allow air circulation between apples.
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Check apples frequently for any shriveling or soft, brown spots. Remove any spoiled apples immediately.
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Expect Honeycrisp apples stored in an ideal root cellar to stay fresh for 4-6 months, sometimes longer.
The root cellar’s stable cool temperature and high humidity provides an optimal environment for maintaining Honeycrisp apples’ crunchy texture and juicy flavor. Just monitor closely for any signs of spoilage.
Storing Honeycrisp Apples in a Cool, Dark Place
Don’t have a root cellar or fridge space? You can also store Honeycrisp apples in a cool, dark place like a basement or unheated garage. Here are some tips:
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Maintain temperatures between 40°-50°F. Colder can risk chilling injury. Warmer speeds ripening.
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Individually wrap apples in newspaper or perforated plastic bags to maintain humidity.
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Place wrapped apples in ventilated crates or baskets, spaced for airflow.
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Check frequently for shriveling or soft spots. Remove any spoiled apples immediately.
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Expect Honeycrisp apples to last 4-8 weeks with proper cool, dark storage methods. Refrigeration lasts longer.
While not as ideal as refrigeration or root cellar storage, a properly cooled and humidified basement or garage can effectively preserve Honeycrisp apples for several weeks past harvest.
Handling Stored Honeycrisp Apples for Maximum Freshness
To get the longest storage life out of Honeycrisp apples, it’s important to handle them with care:
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Avoid any pressure or impact that can bruise apples when placing them in storage. Even minor bruises accelerate spoilage.
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Check stored apples every 1-2 weeks and promptly remove any damaged ones before decay spreads.
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Let any refrigerated apples come to room temperature before eating for best flavor and texture.
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If apples start to soften but aren’t spoiled, use them for cooked applications like baking, sauce, and juicing.
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Consider freezing extra ripe apples if you have more than you can use. Thaw before using.
With proper post-harvest handling, you can maximize the fresh storage life of Honeycrisp apples.
Enjoying Honeycrisp Apples Past Harvest Season
With the right harvesting, storage, and handling techniques, Honeycrisp apples can retain their signature sweet-tart flavor, perfumed aroma, and trademark crunch for months past harvest season.
While refrigeration provides the most reliable preservation, root cellar storage or proper cool, dark storage can also effectively maintain Honeycrisp apples’ freshness if done correctly.
The key is starting with mature, undamaged apples and providing consistent cool temperatures and plenty of humidity during storage. Check apples frequently and remove any spoiled ones immediately to prevent decay spread.
Follow these guidelines, and you’ll be crunching into delightfully crisp and juicy Honeycrisp apples well into winter, enjoying their decadent flavor long after fall apple picking.
Comprehensive Honeycrisp harvest and storage recommendations
Honeycrisp storage options are many and successful storage, especially for long-term, depends on efforts in the field as well as postharvest. Here we discuss those options, focusing on successful storage recipes for Honeycrisp with various options.
Figure 1. Chilling injury in Honeycrisp. Ribbon scald (a.k.a. soft scald) and soggy breakdown (internal browning) occurring together. Both may manifest alone. Photo by Randolph Beaudry, MSU Extension.
Honeycrisp apple fruit are difficult to store due to a number of postharvest issues. One of the most important problems is the extremely high sensitivity to chilling (Fig. 1). Pre-storage conditioning (five to seven days at 50 – 60 Fahrenheit) provides good protection, but the fruit still need to be stored at temperatures a few degrees above freezing. Our recommended storage temperature is 36 – 38 F; lower temperatures may be successful sometimes if the fruit are conditioned, but we have seen problems following storage of pre-conditioned fruit at 32 F. Prestorage conditioning can enhance the development of bitter pit, so our recommendation is to selectively store fruit with low potential for bitter pit development where possible. Honeycrisp are also sensitive to injury by CO2 in storage (Fig. 2). The injury due to CO2 is slightly higher for less mature fruit and it is also dependent upon the O2 level in the storage in such a way that lower O2 levels increase injury. We recommend some form of protection from CO2 injury, and we have previously had very good success for several years with an intense conditioning period of five to seven days at 68 F. A shorter conditioning period (three days) at higher temperatures (75 – 80 F) may be similarly effective. Unfortunately, this form of intensive conditioning can advance ripening and can slightly shorten storability. Treatment with diphenylamine (DPA) as a drench or thermofog is very effective at suppressing CO2 injury in Honeycrisp and would certainly be able to substitute for a preconditioning treatment in terms of controlling CO2 injury. DPA has no meaningful suppressive effect on chilling injury. Another alternative to CA storage is the use of 1-MCP to suppress ripening. Results so far have been quite favorable, but there may be a slight enhancement of sensitivity to CO2 injury. Also, 1-MCP treatment has been known to exacerbate a disorder known as leather blotch (Fig. 3), which is orchard-specific, and little is known about causes of this injury. We strongly recommend monitoring CO2 levels during room loading and the initial cooling period, venting the room if necessary. That being said, high O2 levels (e.g., air with 21% O2) suppress CO2 injury. The following are our recipes for storage of Honeycrisp with some estimates of storability. These recommendations are drawn from work by MSU, Cornell, Washington State, and Ontario researchers. More information on the harvest and maturity of Honeycrisp and other apple fruit can be found at MSU Extension.
Figure 2. CO2 injury in Honeycrisp. Photo credit by Randolph Beaudry, MSU Extension.
Figure 3. Leather blotch and associated decay on Honeycrisp. Photo credit by Randolph Beaudry, MSU Extension.
Honeycrisp, like most, if not all apple cultivars, typically store better if they are harvested early in the maturation, rather than later. To harvest Honeycrisp on the early side, use available tools (reflective ground covers, pruning for maximizing light penetration, use early coloring cultivars, avoid early ripening cultivars).
Manage crop load and minimize biennial bearing to even out production and reduce the risk of bitter pit. Provide adequate calcium using five to eight sprays beginning shortly after fruit set. Avoid bitter pit promoting rootstocks and orchard sites. Use historical records to identify risky sites and avoid them for long-term storage.
Use of early coloring cultivars (not early ripening cultivars like Premier and others) and growth regulators is encouraged. Use lower rates of ReTain (repeated applications can be OK) or Harvista – with or without NAA to control fruit drop. Better color might be obtained from Harvista-treated blocks since the inhibitory treatment is later in development and can interfere with red coloration less than ReTain.
- Harvest at optimal maturity – prior to 60% starch clearing (Starch Index less than 6 on Cornell Starch Chart) and ground color change from green to yellow.
- Precondition for five to seven days at 50 F to suppress chilling injury (make sure CO2 levels do not exceed 1% – this is especially important for fruit from young trees).
- Store at 36 – 38 F for three to four months, slightly longer if initial maturity was less.
- Harvest at optimal maturity – prior to 60% starch clearing (Starch Index less than 6 on Cornell Starch Chart) and ground color change from green to yellow.
- Treat with 1-MCP (1 ppm, 24 hr) during preconditioning if possible. Repeat applications of 1-MCP are not helpful if the interval is 1.5 months of greater.
- Precondition for five to seven days at 50 F to suppress chilling injury (make sure CO2 levels do not exceed 1% – this is especially important for fruit from young trees).
- Store at 36 – 38 F for up to five months, slightly longer if initial maturity was less.
OPTION 1 (mild preconditioning)
- Harvest at optimal maturity – prior to 60% starch clearing (Starch Index less than 6 on Cornell Starch Chart) and ground color change from green to yellow.
- Precondition for five to seven days at 50 F to suppress chilling injury (make sure CO2 levels do not exceed 1% – this is especially important for fruit from young trees).
- Store at 36 – 38 F for at least a month with CO2 levels ~ 0.5 to 1% and O2 between 1.5 and 3%. Then:
- Standard CA: Store at 36 – 38 F for an additional ~ five to six months (~ six to seven months total) with CO2 level 3% and O2 between 1.5 and 3%. Fruit can be held longer if initial maturity was less.
- Low O2 CA: Store at 36 – 38 F for ~six to seven months (~ seven to eight months total) with CO2 level of 1% and O2 level of 0.5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.
OPTION 2 (intense preconditioning to help control CO2 injury)
- Harvest at optimal maturity – prior to 60% starch clearing (Starch Index less than 6 on Cornell Starch Chart) and ground color change from green to yellow.
- Precondition for three to five days at 70 F to suppress chilling and CA injuries (make sure CO2 levels do not exceed 1% – this is especially important for fruit from young trees). Intense preconditioning will shorten storability somewhat and can enhance bitter pit development. Then:
- Standard CA: Store at 36 – 38 F for ~ six months with CO2 level of <1% and O2 between 1.5 and 3%. Fruit can be held longer if initial maturity was less.
- Low O2 CA: Store at 36 – 38 F for ~ six to seven months with CO2 level of 1% and O2 level of 0.5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.
OPTION 1 (mild preconditioning)
- Harvest at optimal maturity – prior to 60% starch clearing (Starch Index less than 6 on Cornell Starch Chart) and ground color change from green to yellow.
- Treat with 1-MCP (1 ppm, 24 hr – at same time as preconditioning).
- Precondition for five to seven days at 50 F to suppress chilling injury (make sure CO2 levels do not exceed 1% – this is especially important for fruit from young trees).
- Store at 36 – 38 F for up to a month with CO2 levels below 1% and O2 between 1.5 and 3%. Then:
- Standard CA: Store at 36 – 38 F for ~ six to seven months (~ seven to eight months total) with CO2 level less than 1%% and O2 between 1.5 and 3%. Fruit can be held longer if initial maturity was less.
- Low O2 CA: Store at 36 – 38 F for ~ seven to eight months (~ eight to nine months total) with CO2 level of less than 1% and O2 level of 0.5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.
OPTION 2 (intense preconditioning)
- Harvest at optimal maturity – prior to 60% starch clearing (Starch Index less than 6 on Cornell Starch Chart) and ground color change from green to yellow.
- Treat with 1-MCP (1 ppm, 24 hr – at same time as preconditioning).
- Condition for three to five days at 70 F to suppress chilling and CA injuries (make sure CO2 levels do not exceed 1% – this is especially important for fruit from young trees). Intense preconditioning will shorten storability somewhat and can enhance bitter pit development. Then:
- Standard CA: Store at 36 – 38 F for ~ six to seven months with CO2 level less than 1%% and O2 between 1.5 and 3%. Fruit can be held longer if initial maturity was less.
- Low O2 CA: Store at 36 – 38 F for ~ seven to eight months with CO2 level of <1% and O2 level of 0.5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.
- Harvest at optimal maturity – prior to 60% starch clearing (Starch Index less than 6 on Cornell Starch Chart) and ground color change from green to yellow.
- Precondition for five to seven days at 50 F to suppress chilling injury (make sure CO2 levels do not exceed 1% – this is especially important for fruit from young trees). Then:
- Standard CA: Store at 36 – 38 F for ~ six to seven months with CO2 level less than 1% and O2 between 1.5 and 3%. Fruit can be held longer if initial maturity was less.
- Low O2 CA: Store at 36 – 38 F for ~ seven to eight months with CO2 level of ~1% and O2 level of 0.5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.
- Harvest at optimal maturity – prior to 60% starch clearing (Starch Index less than 6 on Cornell Starch Chart) and ground color change from green to yellow.
- Treat with 1-MCP (1 ppm, 24 hr – at same time as preconditioning).
- Precondition for five to seven days at 50 F to suppress chilling injury (make sure CO2 levels do not exceed 1% – this is especially important for fruit from young trees).
- Standard CA: Store at 36 – 38 F for ~ eight months with CO2 level of 3% and O2 between 1.5 and 3%. Fruit can be held longer if initial maturity was less.
- Low O2 CA: Store at 36 – 38F for ~ nine to ten months with CO2 level of ~1% and O2 level of 0.5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.
Storing FRESH apples for an ENTIRE YEAR!
FAQ
Should Honeycrisp apples be stored in the fridge?
Honeycrisp apples need to be stored at 38 degrees Fahrenheit with high humidity. For this reason, the crisper drawer is the best home for your favorite apples, but away from other produce. If your refrigerator has an option to adjust the humidity, in the crisper drawer, turn it up as high as it can go.
Do apples last longer in the fridge or on the counter?
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Martha Stewarthttps://www.marthastewart.comHow to Store Apples So They Stay Fresh for Weeks – Martha StewartMar 3, 2025 — “They can last six to eight weeks stored in a refrigerator,” says Wortz. Short-term: The countertop is an option for shorter storage; apples can last…
How do you keep Honeycrisp apples from browning?
Perhaps the most common method to keep apples from browning is to rub them with lemon juice, a source of ascorbic acid (or vitamin C).Aug 16, 2023
How do you store apples so they stay crisp?
The winning method — individually wrapping apples in newspaper and storing them in a pantry — only slightly edged out storing them in a paper bag in the …Sep 27, 2024
How do you store Honeycrisp apples?
Pick your Honeycrisp trees clean in 2-3 selective harvests spaced 5-7 days apart. Before placing Honeycrisp apples into cold storage, it is essential to precondition them for 3-7 days at warmer temperatures of 50-70°F. This process reduces their sensitivity to chilling injury and CO2 damage.
How long can you store raspberries in the fridge?
Raspberries have a short shelf-life and typically last in the fridge for up to 5 days but can start to go bad in a couple of days. The first step is to choose raspberries at the store that don’t have any leaky, discoloured, or mushy fruit. Store raspberries unwashed in the fridge in their original container. Freezing berries, or purchasing already frozen berries, is the best way to keep raspberries for a long time. When frozen properly, berries will retain their flavour for up to 1 year.
Are Honeycrisp apples hard to store?
Honeycrisp apples have exploded in popularity in recent years due to their incredibly sweet, juicy taste and large size. However, while they may be one of the tastiest apple varieties, they are also one of the most challenging to store properly.
How do I choose the best honey crisp apples for storage?
Here are some tips to help you choose the best Honey Crisp apples for storage: Look for firm and unblemished apples: Select Honey Crisp apples that are firm to the touch and free from any bruises or signs of damage. Avoid apples that are soft or have cuts or punctures, as they won’t store well.
How long do Honeycrisp apples last in the fridge?
seven monthsat least seven months in refrigerated storage without atmosphere modification. What’s the best way to store Honeycrisp apples? The intense form of preconditioning is to hold the apples at a higher temperature, 70° to 77°F, for a shorter time, three to five days.
Do Honey crisp apples need to be refrigerated?
It’s important to note that while refrigeration can help extend the shelf life of Honey Crisp apples, they will eventually lose some of their crispness over time. However, they will still be safe to eat and can be used in various recipes even after they start to soften.