Talk:Honeycrisp

Need a better image
The current image of the fruit by itself offers no scale for size. A better picture would show a Honeycrisp alongside Red Delicious, Granny Smith and McIntosh apples. — Preceding unsigned comment added by 96.53.180.147 (talk) 18:08, 6 December 2013 (UTC)

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B.O.D.?
I cannot figure out what the acronym B.O.D. stands for in the phrase "Selected in 1974 as the B.O.D."? 76.10.148.7 (talk) 15:19, 13 November 2008 (UTC)
 * Seemed to be a change by an i.p. editor with no explanation. I changed it back to what is said in the ref. 12.157.246.142 (talk) 04:56, 20 October 2009 (UTC)

Parentage
Why, if the reference is correct, does the parentage list Macoun & Honeygold when neither is involved - the Keepsake is?

Corrected to match published facts - see http://www.minnesotaharvest.net/?page_id=379 — Preceding unsigned comment added by 209.165.172.37 (talk) 16:43, 3 October 2011 (UTC)

sugar content?
Is the sugar content of the fruits of this cultivar significantly higher than that of other cultivars? I ask because I eat them on occasion, and they seem subjectively to be significantly sweeter than most other types of apple. Of course, this is only my palate. I have carried out no analysis. — Preceding unsigned comment added by 68.61.156.96 (talk) 04:37, 2 November 2012 (UTC)

These apples are farking awesome.
And I believe a note needs to be added to the article, on how truly awesome the apples are. You can use the "International Society of Awesomeness" as a source, as they are quoted as saying "Honeycrisp apples are officially awesome". — Preceding unsigned comment added by Moeburn (talk • contribs) 19:43, 19 February 2013 (UTC)


 * You, I like.

Cells and juiciness
The article currently states that honeycrisps have larger cells, producing more juice because more cells are ruptured.. but basic geometry would insist that in order to have larger cells in the same volume, you must have fewer cells within the given area. It also follows that larger, fewer cells means a smaller ratio of cell-wall-matter (cellulose and all that) to juice (unless those cells had thicker walls or something), which would be what causes the additional juiciness. I see there are two references for this part, so either they made an error or their contents were inaccurately summarized and confused. — Preceding unsigned comment added by 2601:448:C300:6E10:E0B4:3BC4:6FF3:F61 (talk) 02:39, 29 August 2022 (UTC)