Jonathan Apple
Origin & history
An American heirloom originating in New York in the 1820s (widely associated with the Hudson Valley). Propagated through the 19th century for its lively flavor. Parentage is unconfirmed; often considered a seedling related to Esopus Spitzenburg. Long valued across the Midwest and Northeast for fresh eating and baking.
Appearance
Medium size, round‑conic. Skin is bright red to deep crimson with fine striping over a yellow‑green ground. Flesh is white to pale yellow, fine‑grained, and juicy.
Flavor & texture
Tart‑sweet with classic, vinous/spicy aromatics. Crisp at harvest, becoming tender with time in storage. Distinctive old‑fashioned flavor profile.
Best uses
- Fresh eating (for those who like a tangy bite)
- Pies & tarts: Adds brightness; holds shape moderately—blend with a firmer apple for more structure (e.g., Braeburn)
- Cider: Contributes acidity and aroma
- Sauce: Cooks to a flavorful purée with a rosy tint if skins are included
Season & availability
A mid‑season variety harvested September to October in Northern Hemisphere orchards. Regional availability peaks in fall; limited national distribution compared with modern “club” apples.
Storage & handling
Moderate keeper. Refrigerate at 32–36°F (0–2°C) and use within 4–8 weeks for best texture and flavor. Prone to bruising; handle gently and avoid warm storage.
Nutrition (per 100 g, with skin)
About 52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium—typical of dessert apples.
Quick facts
- Origin: New York, USA (1820s)
- Parentage: Unknown; likely related to Esopus Spitzenburg
- Style: tart‑sweet, aromatic; crisp then tender in storage
- Best for: snacking, pies & tarts, cider, sauce
- Harvest: Sept–Oct (Northern Hemisphere)
- Storage: moderate keeper; refrigerate and use within weeks