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Its finally fall, which means its apple season.

So, thats just what I did.

The Honeycrisp is the crunchiest variety that’s commonly available in supermarkets, says Morgenthau.

A white fabric mesh bag laying on a pink surface, with apples spilling out.

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Its texture comes from its unusually large cells, which burst with juice with every bite.

The variety also, as the four experts attest, deserves to be renowned for its crisp flesh.

Shales agrees, exclaiming, Its just been hard to beat since its creation!

Crisp looking apples, crowned with water droplets that catch the sunlight; one apple is cut in half, showing the seeds in the core

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What Makes for an Exceptionally Crunchy Apple?

Put simply, It all comes down to cell structure, says Shales.

Crisp apples have firm, tightly packed cells.

When you bite into the apple, these cells rupture, releasing juices and creating that characteristic crunchy texture.

The crispness of an apple can also be determined by the thickness of its skin.

The thinner the skin of the apple, the crunchier it will be, explains Martucci.

Therefore, thinner-skinned apples tend to be the eating versus baking apples.

How Is an Apples Crispness Judged?

Crispness, hardness, juiciness, and skin toughness are the traits apple breeders are analyzing.

Crispness is also judged by the sensation it creates when bitten.

Breeders and taste panels test different apple varieties by biting and scoring the snap and bite resistance.