One of the things I do when I am reviewing an apple variety is to research what apples were used to create this variety. In this case the name says it all. A Jonamac apple is naturally a cross between a Jonathan and a McIntosh. It originated in the state of New York in 1972. It is a small to medium sized apple with a bright white flesh on the inside. Jonamacs ripen just before their parent the McIntosh, so around early September.
My Experience with this Apple (Rating Scale 1-10)
Tartness : 5
Apple Flavor: 6
Overall Feeling: I think this apple is more McIntosh than Jonathan. It has a similar flavor and texture to a McIntosh, but I do think it is more crisp and has an improved flavor. It’s not bad for an out of hand eating apple and would be great to use in applesauce. Some people say they can be used in baking, but I don’t think the apples would hold their shape well enough. There are better baking apples for sure.