Why you should be excited
Jonagold splits the difference nicely between two classics: the sweet Golden Delicious and the tart Jonathan.
The story of Jonagold
Apple breeders hope the combination of two great varieties will result in the best of both in an exciting new apple, but it rarely works out that perfectly.
After all, each variety has a myriad of characteristics, some more desirable than others. So, hybrids tend to be a mixed bag.
But Jonagold’s proponents will tell you this apple comes darn close to bringing together the best of its parents: the sweet, honeyed, yellow Golden Delicious and the tart, flavourful, red Jonathan.
The popularity of this apple tends to back up the view of Jonagold cheerleaders, as it’s now grown all over Europe, in Japan, China, North America and even the United Kingdom.
Bred in Geneva New York, USA; introduced in 1968.
Flavour, aroma, texture
Crisp, juicy, yellowish flesh is crisp. Flavour is rich and honeyed with Jonathan's acidity nicely balancing Golden Delicious' sweetness.
The golden-yellow background is flushed with orange-red and striped with red. This pretty apple tends to be medium-to-large.
When they’re available
Late season (usually in mid-October).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
Jonagold's juiciness, sweetness and fairly high acid make it a popular choice for cider.
Good (3 to 4 months when kept refrigerated).