The ‘Jonathan’ apple was first discovered in 1826 as chance seedling on the farm of Philip Rick in Woodstock, New York, USA. It was named Jonathan by Jesse Buel, president of the Albany Horticulture Society. (Speciality produce)
It is closely related to the ‘Esopus Spitzenburg’ apple, (wiki) and is a parent to J’onamac’, ‘Jonafree’ and ‘Jonagold’ apple varieties.
In the USA, Jonathan is available in the East and Midwest.
It has a thin, smooth and tough deep red skin with yellow to green undertones.
The apple size is small to medium.
The flesh is fine textured, very juicy and firm, and creamy yellow in colour. It has a crisp bite.
The flavour is sweet with a hint of tartness and subtle hints of spice.
Jonathan is great for eating fresh, cooking or baking in pies and making apple sauce.
It’s not a good choice for baking whole because it loses its shape. On the other hand, diced Jonathan will add sweetness and moisture to cakes, crisps and bread puddings. It can also be slow cooked to make sauces or caramelized apples.
Since it’s juicy, it’s excellent for juice and cider.
September to spring.
Store the apples in the refrigerator crisper at 1-4ºC (34-39ºF) for several weeks. According to speciality produce they are best eaten by Christmas. (Speciality produce)
There are almost seven thousand five hundred cultivated varieties of apples worldwide and the USA alone, has two thousand five hundred. (The Wellness Encyclopedia of Food and Nutrition)