Jonared resembles its parent, Jonathan, but it has brighter red coloring over yellow skin, and it ripens a little earlier. Jonared has Jonathan’s crisp, juicy flesh and sweet-tart flavor. It is good eaten fresh and outstanding in cider and pies.
Discovered: 1930, Washington state
Parentage: A sport variety of Jonathan
Jonared was discovered on the farm of W. Uecher in Peshastin, Washington, in 1930, and introduced commercially in 1934.