Honeycrisp

Apple scab (Venturia inaequalis) shows up as olive-brown spots that turn dark and scaly on leaves and fruit, and it can reduce Honeycrisp fruit quality. Remove and destroy fallen leaves in autumn and rake them up in spring before new growth to reduce overwintering spores. If you’re seeing active scab in your area or in past seasons, apply a labeled fungicide at bud break and again as new leaves expand, following the product’s timing for apple scab on Malus domestica.

Honeycrisp is typically ready in late September through October (about 365 days from planting isn’t a reliable home-garden guide), so use fruit cues instead. Harvest when the ground color is yellowish rather than fully green and the seeds are dark brown, and confirm taste by sampling fruit from the top and outer branches. For best eating, pick when the fruit separates easily from the spur with a slight twist and then refrigerate promptly to develop flavor.