This popular heirloom cooking apple has a mild to tart, spicy, tangy flavor. Its flesh is crisp and juicy, its deep red skin a bit tough. Applesauce made with Jonathans turns a pretty pink color from the brilliant red skin color. Two cautionary notes about Jonathans are that they have a short storage life, and they are not especially good for a baked apple recipe. These medium-sized apples are harvested in mid-September through mid-October.
Discovered: Early 1800s Ulster County, New York
Parentage: Esopus Spitzenburg x Unknown
Harvest: Late Season
From Ulster County, New York, the Jonathan dates back to the mid-1800s as a seedling from an Esopus Spitzenburg.