The Jonathan is a classic American variety, and widely regarded as one of the best flavored with a good balance of sweet and sharp. It was developed in New York state in the mid-1800’s, from an Espopus Spitzenberg seedling. An all-purpose apple, it is an excellent choice for snacking, cooking and baking. Also a popular choice for cider, it is typically tart, crisp and rich. Despite their wholesome, multi-purpose qualities, Jonathan apples also have an exotic side. They are a blend of sweet and tart, with light red stripes over yellow or deep red.
Good choice for eating out of hand or in salads Good choice for sauces
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Photograph reprinted from The Apple Lover’s Cookbook by Amy Traverso. Copyright © 2011 by Amy Traverso. Photographs copyright © 2011 by Squire Fox. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Rosemary Wolbert is a writer cum gentlewoman farmer. A former corporate communicator, she now relishes the quiet country life — just reading, cooking and writing in Pennsylvania. She publishes the blog Sprigs of Rosemary and writes a monthly newspaper column, “Good Food Matters” and believes food bridges all kinds of barriers, real or imagined.