Honeycrisp apples have enjoyed celebrity status in grocery stores for years. They’re crunchy, juicy, sweet, and often priced like they’re something special. For many shoppers, finding a good Honeycrisp feels like winning the produce-section lottery.
But what if your favorite apple isn’t actually the best one you’ve ever tasted?
Apple growers and fruit experts have been praising several varieties that offer exciting flavors, impressive crunch, and sometimes a more interesting eating experience than Honeycrisp.
That doesn’t mean Honeycrisp is disappearing. According to the U.S. Apple Association’s 2026 industry outlook, growers were expected to produce approximately 27 million bushels of Honeycrisp apples during the 2026–27 season.
Still, if you’ve been buying the same apples for years, these ten alternatives might convince you to try something different.
EverCrisp: The Crunch That Keeps on Giving
Imagine combining Honeycrisp’s famous crunch with Fuji’s sweetness. That’s essentially the idea behind EverCrisp.
Developed by the Midwest Apple Improvement Association, this apple has firm, dense flesh and a pleasantly sweet flavor.
Michigan orchardist Chris Kropf praised EverCrisp’s consistency in a 2023 interview with Good Fruit Grower. Other growers have highlighted how well it maintains its texture during refrigerated storage.
EverCrisp is especially worth looking for during fall and winter. If you enjoy apples that deliver a satisfying snap, this one deserves your attention.
SweeTango: A Little Sweet, a Little Sassy
Some apples taste sweet. Others taste tart. SweeTango makes both flavors work beautifully together.
Developed at the University of Minnesota, SweeTango is a cross between Honeycrisp and Zestar!.
It offers juicy flesh, lively acidity, and a flavor that some experts describe as more complex than Honeycrisp.
David Bedford, a University of Minnesota apple breeder, has praised its interesting sweet-tart character.
SweeTango generally arrives early in apple season, making it a fun option when fall shopping begins.
GoldRush: The Apple That Gets Better With Time
Not every apple needs to be eaten immediately after harvest.
GoldRush is a good example because its sharp acidity can mellow during storage, letting its sweetness and aromatic flavor shine.
Developed through a cooperative breeding program involving Purdue, Rutgers, and Illinois, GoldRush combines firmness with a bold sweet-tart taste.
USDA research has also documented favorable flavor and texture acceptance for GoldRush in fresh-cut apple studies.
It’s an excellent variety to explore at specialty orchards, especially if you prefer apples with more tang than ordinary supermarket selections.
Cosmic Crisp: Honeycrisp’s Famous Relative
With its deep red skin and tiny pale spots, Cosmic Crisp looks almost too pretty to eat.
But this Washington State University creation has more than good looks.
A cross between Enterprise and Honeycrisp, Cosmic Crisp offers firm, juicy flesh with sweetness balanced by noticeable acidity.
Researchers have reported promising storage performance. In field-day tastings described by Good Fruit Grower, Cosmic Crisp received better flavor assessments than Honeycrisp at a final spring evaluation.
That doesn’t prove everyone will prefer it, but it certainly makes Cosmic Crisp worth trying.
Ashmead’s Kernel: The Ugly Duckling With Incredible Flavor
Don’t judge this apple by its appearance.
Ashmead’s Kernel has rough, russeted skin that might make shoppers overlook it beside shiny red supermarket apples.
However, this old English variety has developed a devoted following among heirloom apple enthusiasts.
Its flavor is intensely aromatic, combining sweetness with pronounced acidity. Some specialist descriptions even mention pear-like notes.
Former Vermont orchardist Zeke Goodband praised the variety’s exceptional flavor when harvested at the right moment.
Finding Ashmead’s Kernel might require a trip to an orchard or farmers market, but that’s part of the adventure.
Pink Lady: The Sweet-Tart Crowd-Pleaser
If Honeycrisp sometimes tastes a little too mild, Pink Lady might provide the extra excitement you’re missing.
The original Cripps Pink apple was developed in Australia from Golden Delicious and Lady Williams.
Known for its firm texture and lively acidity, it’s especially appealing to people who enjoy a pronounced sweet-tart balance.
Pink Lady apples also store well under proper commercial conditions.
Better yet, they’re widely sold in American supermarkets, so you probably won’t need to visit a specialty orchard to find them.
Fuji: The Sweet Tooth’s Favorite
Some people want their apples sweet without a big sour surprise.
That’s where Fuji shines.
Originally developed in Japan, Fuji apples are known for their pronounced sweetness, firm flesh, and juicy texture.
They don’t always deliver Honeycrisp’s distinctive breaking crunch, but their sweeter flavor can be a major selling point.
Pennsylvania grower Mark Rice has praised the exceptional taste and sugar levels of Kiku, a selected Fuji strain.
For a simple snack, try chilled Fuji slices. Their sweetness makes them particularly appealing when you’re craving something fruity and refreshing.
Ambrosia: The Gentle, Naturally Sweet Option
Ambrosia sounds like a fancy dessert, and its pleasant sweetness helps explain the name’s appeal.
Discovered as a chance seedling in British Columbia, this variety features fine-grained flesh and relatively low acidity.
A multistate apple evaluation published in the Journal of the American Pomological Society found Ambrosia generally well liked for its eating qualities, although results varied by growing location.
It’s a particularly good choice for shoppers who prefer a mellow apple rather than a sharp, tongue-tingling bite.
Rave: The Early Bird With Attitude
Waiting for peak apple season can feel like waiting for your favorite television show’s next season.
Fortunately, Rave arrives early.
Developed by the University of Minnesota, Rave and First Kiss are two names used for apples from the MN55 variety.
They are crisp, juicy, and noticeably tart, making them a lively alternative to sweeter choices.
In Minnesota, harvest can begin in mid-August, weeks ahead of Honeycrisp.
If you visit farmers’ markets near the end of summer, look for this early-season treat.
Jonagold: The Familiar Apple With Extra Personality
Jonagold doesn’t always get the attention newer branded apples do, but it has plenty to offer.
Created from Golden Delicious and Jonathan, Jonagold combines juiciness, crispness, and a rich sweet-tart flavor.
University of Maryland Extension has described its eating experience as resembling Honeycrisp’s remarkable juiciness and crispness, but with more apple flavor.
That’s an intriguing endorsement for anyone who loves Honeycrisp’s texture but wants something with more character.
Jonagold is also versatile enough for fresh snacking and cooking, making it a practical addition to the fruit bowl.
So, Which Apple Actually Tastes the Best?
Here’s the fun part: There’s no single correct answer.
A 2007 multistate apple evaluation involving 23 cultivars and selections found that growing location influenced sensory characteristics, including flavor.
More recent Cornell-affiliated research published in 2026 also found that Honeycrisp apples with higher acidity were generally preferred over lower-acidity samples.
In other words, even two apples of the same variety can deliver different eating experiences.
Next time you’re shopping, consider buying three different varieties instead of another bag of your usual favorite. Slice them up, compare their sweetness and crunch, and decide which deserves a permanent spot on your grocery list.
Honeycrisp isn’t going anywhere, but your next favorite apple could be sitting right beside it.
