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.
Honey sweet, with a hint of tartness
Juicy, crisp, creamy yellow flesh
Excellent for eating, salads, sauces, and baking
Good for pies and freezing
Jonagolds also make great fried apples. Simply sauté in a little butter and add a touch of cinnamon. No sugar needed.
Jonagold apples are harvested in October. You can find Sun Orchard Jonagolds in retailers October through May.