Crisp, Spicy & Sweet
A blend of Jonathan and Golden Delicious apples, New York native Jonagold offers a unique honey-tart flavor and crispy, juicy, nearly yellow flesh. It debuted in 1968, a product of the New York State Agricultural Experiment Station. With a yellow-green base skin color and a red-orange blush, it is excellent both for eating fresh and for cooking. Jonagold is typically available October through July.
Profile
Honey sweet, with a hint of tartness
Juicy, crisp, creamy yellow flesh
Best Uses
Excellent for eating, salads, sauces, and baking
Good for pies and freezing
Special Hint
Jonagolds also make great fried apples. Simply sauté in a little butter and add a touch of cinnamon. No sugar needed.
Availability
Jonagold apples are harvested in October. You can find Sun Orchard Jonagolds in retailers October through May.
