Well, because they’re ours, of course.
We receive this question on a regular basis, “Why do our Honey Crisp apples have more flavor thatn the ones purchased at the grocery store?”
There is some science to this answer, it’s not just us. Soil and region are the primary factors at play.
A large part of the fruit in our supermarkets is shipped in from the West Coast, where the apple trees are grown in sand. It is almost a hydroponic situation, where all of the nutrients and water have to be added artificially and it’s hard to outdo Mother Nature. The West grows the prettiest, smoothest skinned fruit I’ve ever seen, but compare the flavor and I think you will side with Mother Nature.
Locally, our soil is comprised of the best combination of nutrients to produce a great tasting apple. There are only a few places in the country that are fortunate enough to have dolmitic limestone soil. Most limestone is very high in calcium, but dolmitic limestone is high in both calcium and magnesium. Calcium and magnesium, which are critical for fruit firmness and flavor, are needed in very high amounts, in Honey Crisp trees and fruit. Without these critical elements Honey Crisp fruit quality will never reach its full potential. As much as I would like to take the credit for this it is really good old Mother Nature again.