• Flavor: Balanced sweet-tart with gentle honey/citrus notes;  juicy.
• Texture: Firm, crisp bite; creamy white flesh.
• Best for: Fresh eating, baking (pies/crisps), sauce, salads, cheese boards.
• Season: Late October harvest in NY; stores well into late spring.
• Also called: Crispin (same apple).

Mutsu’s snap and balanced acidity make it a kitchen workhorse.

• Fresh: Big slices with peanut butter, cheddar, or caramel.
• Salads: Stays crisp; toss with walnuts, blue cheese, maple vinaigrette.
• Baking: Holds shape in pies, tarts, galettes, crisps; needs less added sugar.
• Sauce: Naturally sweet with a golden hue; add a few Stayman for tang.
• Pairings: Pork, chicken, sage, cinnamon, nutmeg, sharp cheddar, blue cheese.

• Season: Late October in NY orchards.
• Storage: Refrigerate in crisper; keep loosely bagged. Excellent keeper.
• Handling: Thin skin shows marks more than red apples; handle gently.
• Tip: Chill before slicing to maximize crunch and aroma.

• Counts (approx.): 1/2 bushel usually 32–50 apples; full bushel 36–40 lb by size.
• Cases vs Gift Boxes: Cases save $$ but may bruise in transit. Gift boxes add protection.
• Policy: We don’t replace/refund case shipment bruising. Prefer no risk? Choose a Gift Box.
• Yellow/Green Varieties: Mutsu shows handling marks more readily than red-skinned apples.
• Shipping: UPS nationwide; include any special requests or gift messages at checkout.

• Origin: Japan; cross of Golden Delicious × Indo.
• Name: “Mutsu” is named for the historic Mutsu Province; marketed as “Crispin” in some regions.
• Tree: Vigorous, spreading habit; benefits from thinning for size/quality.
• Shape: Round to conical; sometimes slightly lopsided — normal for the variety.

• Good source of fiber and vitamin C; naturally fat-free.
• Polyphenols and pectin support gut health and overall wellness.
• Fits most balanced diets; whole fruit beats juice for fiber.

• Mutsu vs Honeycrisp: Mutsu is tarter and denser; Honeycrisp is sweeter, super-juicy.
• Mutsu vs Rome: Rome is milder and excellent for baking; Mutsu brings more tang.
• Mutsu vs Cortland: Cortland has snowy white flesh that resists browning; Mutsu is firmer.
• Love tart? Try Stayman, Winesap, or CrimsonCrisp® Apple.
• Like balanced sweet? Explore Gala, Macoun, Jonagold, RubyFrost® Apple

• Toss slices with lemon juice or cider to slow browning in salads.
• For pies: mix Mutsu with Rome or Stayman for layered flavor.
• Roast wedges with squash, onions, and sage; finish with brown butter.
• Cheese board star with aged cheddar, blue, or gouda.

Fun fact: In some markets, “Crispin” labeling helped shoppers discover Mutsu’s crisp bite.

Joke: Why did the Mutsu get invited to every pie party? Because it always brought the filling conversation starter!

• What does Mutsu taste like? Bright sweet-tart with gentle honey/citrus.
• How crunchy? Very crisp; firm bite that holds in heat.
• Does it brown quickly? Moderate; chill first and use lemon/cider to slow.
• Skin thick or thin? Thinner skin; shows marks more than deep red apples.
• Big or small? Generally large; sometimes extra-large “jumbo.”

• When in season? Late October harvest in NY.
• How to store? Refrigerate; high humidity; loosely bagged.
• How long does it keep? Often into late spring when kept cold.
• Can I freeze? Yes — best for baking once thawed.
• Shipping? UPS; cases save money but may bruise. Gift boxes for protection.

• Good for pies? Excellent — holds shape and flavor.
• Best pie mix? Mutsu + Rome + Stayman.
• Applesauce? Naturally sweet; add Winesap for spice notes.
• Savory? Roast with pork, onions, and sage.
• Salads? Crisp cubes with walnuts & blue cheese are a win.

• Mutsu vs Honeycrisp: Mutsu is tarter/denser; Honeycrisp is sweeter/super-juicy.
• Mutsu vs Rome: Rome is milder, classic baker; Mutsu adds lively tang.
• Mutsu vs Cortland: Cortland resists browning better; Mutsu firmer for heat.
• Mutsu vs Winesap: Winesap is spicier & tarter.
• Mutsu vs Stayman: Stayman is tangier; Mutsu is rounder/juicier.
• Mutsu vs Jonagold: Jonagold Apple is honey-sweet; Mutsu gives more tart snap.
• Mutsu vs Macoun: Macoun is aromatic and tender; Mutsu is firmer.
• Mutsu vs CrimsonCrisp: CrimsonCrisp® Apple is smaller, bold tart-sweet; Mutsu is larger/juicier.

• Where to buy online? Right here at Honeycrisp.com.
• What’s a 1/2 bushel? Value case ~15–20 lb, ~32–50 apples by size.
• Full bushel? Usually 36–40 lb, sold by size count.
• Gift box vs case? Gift boxes protect; cases save $$ but may bruise.
• Include a note? Yes — add a gift message at checkout.

• Calories? About 80–100 per medium apple.
• Fiber? ~4g; mostly pectin.
• Vitamin C? ~8% DV per medium apple (varies).
• Low fat & sodium? Yes — naturally.
• Whole fruit vs juice? Whole fruit wins for fiber & satiety.

• Zones? Typically 4–8 with good site selection.
• Tree habit? Vigorous; benefits from pruning & thinning.
• Pollination? Needs a pollinizer; bloom overlaps many mid-season apples.
• Bearing age? Commonly 4–6 years to good crops.

• Good lunchbox apple? Yes — big, juicy, sturdy.
• Kid-friendly? Popular with dip; mild tang.
• Dehydrating? Slices dry well; sweet-tart chips.
• Cider? Adds brightness in blends.
• Grilling? Excellent with pork & onions.
• Cheese pairing? Cheddar, blue, gouda.
• Brown sugar? Caramelizes beautifully.
• Spices? Cinnamon, nutmeg, clove, cardamom.
• Vegan/GF? Naturally both.
• Organic? Not from our farm.
• Local to NY? Grown in our NY orchards.
• Good gift? Crowd-pleaser; add a note at checkout.
• Area shipping? UPS nationwide where permitted.
• AZ/CA? See variety pages for routing; we ship widely.
• Peak crunch? Serve chilled.
• Browning tips? Lemon, cider, or salty water rinse.
• Jam/chutney? Great with ginger & raisins.
• Pancakes? Fold in diced Mutsu; tops well.
• Oatmeal? Dice + cinnamon + maple.
• Smoothies? Adds body and brightness.