It took scientists 20 years to develop the Cosmic Crisp, a cross between the Honeycrisp and Enterprise apples. Getty Images

  1. A new crossbreed apple called the Cosmic Crisp is headed to store shelves.
  2. Experts say the apple can stay fresh for up to a year in your refrigerator.
  3. Nutritionists say the apple has a sweet and crisp taste.
  4. They say apples are a healthy snack, containing vitamin C and antioxidants.
  5. A new breed of apple that stays fresh in your refrigerator for a year has arrived.

The bigger question for consumers, however, might be whether the apples are tasty and healthy.

The Cosmic Crisp is a crossbreed between the flavorful Honeycrisp and the longer-lasting Enterprise apple varieties. It was developed by a team of cultivators at Washington State University in 1997.

More than two decades later, the mature apple trees exclusive to Washington are now slated to make waves in the world market.

The apples, in fact, are a point of pride in the Pacific Northwest state.

“About 20 percent of the world’s apples are out of China, so we’re trying to bring back that expertise,” Roger A. Clemens, PhD, adjunct professor at the University of Southern California School of Pharmacy and member of the American Society for Nutrition, told Healthline.

“The Cosmic Crisp will provide a huge economic boom, not only for the state of Washington but for the United States,” he said. “It helps reduce post-harvest food loss.”
It may also reduce consumer food waste because it lasts longer.

How do they taste?

The Cosmic Crisp, according to its developers and consumer experts, is sweet, crisp, and versatile.

“The first characteristic that stood out to me is the high sugar content,” said Meg Raines, chef at The Evolving Plate, in an online review.

She said the new breed is suited to eating raw as well as roasting, sauteing, and baking.

“The juiciness brings moisture to a baked good and adds liquid to pies, which gets turned into sweet syrup during baking,” said Raines. “This brought a lot of natural sweetness to baked goods, allowing for a reduction of the sugar in the recipe.”

Along with naturally high sugar content, the apple’s texture was developed to meet consumer demands.

“The flesh of the apple is not too dense and dry, but not too watery and mushy either, so it strikes a perfect balance for baking particularly,” stated Raines.

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