JONATHAN

Jonathan is a classic American heritage apple known for its crisp, juicy flesh and distinctive sweet-tart flavor, with a pleasantly spicy and aromatic character.

It has enough acidity to provide a refreshing bite while still being sweet enough for eating fresh, making it an excellent snacking and dessert apple. Jonathan is also exceptionally versatile in the kitchen and is well suited for pies, applesauce, baking, salads, cooking, and cider.

Jonathan generally ripens in September through early October, depending on the growing region, and can have a particularly long storage season when properly kept.

One of its most interesting qualities is its long history: Jonathan originated in Woodstock, New York, around the early 1800s and was first documented in 1826. It is believed to have developed from an Esopus Spitzenburg seedling, and its popularity eventually led to it becoming the parent of several well-known varieties, including Jonagold and Jonamac.

With its beautiful red-striped skin, spicy-sweet flavor, and versatility, Jonathan remains a favorite old-fashioned apple for both fresh eating and cooking.