The Jonagold apple has a balanced blend of both its parents’ flavors offering the sweet-tart taste found in the Jonathan and the aromatic honey like scent of the Golden Delicious.
A cross of two important American varieties the Golden Delicious and Jonathan, the Jonagold apple has over seventy different strains, each which vary slightly in color, size and taste. Cholesterol-free, Jonagold apples offer a small amount of vitamins A and C as well as pectin, a beneficial fiber. A popular dessert apple the Jonagold can be used in a variety of sweet preparations. Bake into pies, tarts, muffins and cakes. Hollow and stuff or cook whole and baste to make baked apples. Jonagold apples are perfect for use in sauces, preserves and jam.
A fairly new American variety the Jonagold apple was first discovered in 1968 at the New York State Agricultural Experiment Station. Jonagolds require mildly cool growing conditions and are not heat tolerant. They have been extremely successful in Western Europe, particularly in Belgium where they make up approximately 70% of the apples grown and are responsible for making the region one of the leading apple producers in Europe.