Today I am taking a look at a classic American apple – the Jonathan. It has been around since the 1800s. It’s origin is sort of a mystery. Either Rachel Negus Higley and Esopus Spitzenburg discovered the tree and named it after someone named Jonathan. Whoever discovered it help create a long lasting legacy. This popular apple is easy to find in any grocery store during apple season. It also has been the parent of many different apple varieties including the Jonagold, a mix of Jonathan and Golden Delicious. The Jonathan is typically harvested in mid-September to mid-October, right in the heart of apple season.
My Experience with this Apple (Rating Scale 1-10)
Tartness : 7
Apple Flavor: 6
Overall Feeling: I like Jonathans for baking. They have enough tartness to balance out the sweetness of any baked good. They don’t turn to applesauce when baked. They have a good amount of flavor and are average in crispiness and juiciness. I don’t really consider these to be out of hand eating apples. It’s too tart for me to just eat and so many other apples have a better texture than the Jonathan. Of course you can just bite into any apple, however I think the Jonathan shines the best in pies and cobblers.