They have dull yellow, almost orangey skin with a red flush. There can be some russeting at the stem end.
The flesh inside is yellowish white, juicy, and a very crisp spicy taste.
The Suncrisp Apple’s tart taste mellows in storage.
The tree can be less productive every other year unless branches are thinned.
Suncrisp Apples are good for cooking, and though not thought attractive enough for sale directly to consumers, the Suncrisp Apple is aimed primarily to the processing market.
Suncrisp Apples store well.
Suncrisp Apples were developed at Rutgers University, New Jersey by a fruit breeder named Dr. Fred Hough from a cross between Golden Delicious and another apple, which was itself a cross between Cox’s Orange Pippin and Cortland. In development, it was referred to as NJ55 and got its Suncrisp name in 1994.