Skip directly to content

Jonathan

Jonathan

Harvest: 
early October
Season: 
October through November
Quality: 
Tart and spicy flavor, juicy and crisp
Use: 
fresh-eating, cider, sauce

Jonathon is a 200 year old variety from New York state. Like McIntosh and Northern Spy, it has achieved enduring and broad popularity. Jonathon lovers swear by it, and with its spicy, tangy, somewhat tart flavor and crisp, juicy flesh, it is no wonder that Jonathon consistently ranks in the top ten among leading varieties grown in the country. It keeps well and it is hard to find a bad one. It won't hold shape real well when baked, otherwise it is a very good variety for the kitchen. Sauce, juice, and cider retain some of the spicy taste of Jonathon when it is blended with other varieties. Jonathon is as American as Mom and, well, apple pie.