Late September, early October
A Very Popular Eating Apple
The skin of the Jonagold apple has an under blush which varies in color from greenish yellow to rosy orange depending on the strain and the temperature the apples are grown in. The skin is also covered with red spotting and vertical striping. Large in size its flesh is crisp, juicy and creamy yellow in color. The Jonagold apple has a balanced blend of both its parents’ flavors offering the sweet-tart taste found in the Jonathan and the aromatic honey like scent of the Golden Delicious. -
A popular dessert apple the Jonagold can be used in a variety of sweet preparations. Bake into pies, tarts, muffins and cakes. Hollow and stuff or cook whole and baste to make baked apples. Jonagold apples are perfect for use in sauces, preserves and jam. Their sweet-tart flavor will complement savory applications as well. Use in chopped and green salad, serve sauteed slices alongside pork or root vegetables or pair with robust cheeses on a sandwich, pizza or cheese board.
History of the Cultivar
Jonagold is a cultivar of apple that was developed in 1953 in New York, a cross between the crisp Golden Delicious and the blush-crimson Jonathan. They form a large sweet fruit with a thin skin. Because of their large size they are now favored by commercial growers in many parts of the world.