To understand what makes Honeycrisps so appealing, you have to go to the cellular level. The cells of the Honeycrisp are much larger than other apples, meaning they have larger sugar-filled pockets of water called vacuoles. As apples ripen, they produce enzymes which alter the pectins that glue the cell walls together, reducing the adhesion between cells. Apples like the Honeycrisp, retain the strong bonds between cells even as they ripen so when you bite into it, the cells burst open releasing the juices inside. In apples like the red delicious, the enzymes are able break down the bonds so your teeth just cleave off the cells at the cell walls, giving you that unpleasant mealy texture.
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