Jonagold

Jonagold is a type of apple that is a cross between the crisp Golden Delicious and the blush-crimson Jonathan. They form a large sweet fruit with a thin skin. Because of their balanced fruitiness, they are excellent for both eating raw and cooking.

History

The Jonagold apple variety was first developed in 1953 at the New York State Agricultural Experiment Station of Cornell University by Dr. Roger D. Way, who was renowned in the apple community for his contributions to apple breeding. The apple was named in honor of the Jonathan apple, one of its parents, and its golden color, which it inherited from the Golden Delicious apple.

Characteristics

Jonagold apples are large, with a thin skin that's easy to bite into. The skin is a blend of red, green, and yellow, a visual indicator of its parentage. The flesh is crisp and juicy, with a balanced sweetness and acidity. It is known for its honeyed flavor and is often described as both tart and sweet.

Cultivation

Jonagold apples are popular in orchards due to their resistance to pests and diseases. They are grown extensively in the United States, particularly in Washington State, New York, and Michigan. They are also popular in Europe, especially in Belgium and the Netherlands.

Uses

Jonagold apples are versatile and can be used both for cooking and eating raw. They hold their shape well when cooked, making them ideal for pies, tarts, and galettes. They are also excellent for making apple sauce and apple butter due to their balanced sweetness.

See also

• List of apple cultivars
• Apple
• Golden Delicious
• Jonathan (apple)

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