Why are there no Jonathan apples?
The Jonathan apple is an heirloom apple that used to be extremely popular but lost some of its popularity due to all the newer varieties of apples that began to appear on the scene.
Is Jonathan an American apple?
Jonathan Apples are considered an American Heirloom variety that was passed over by the commercial world in favor of newer, more exciting apples. However, they continue to be a local favorite, a staple of the North East, and a parent apple to new varieties.
Are Jonathan apples still available?
The Jonathan apple was first discovered in 1826 as chance seedling on the farm of Philip Rick in Woodstock, New York. Jonathan trees thrive in climates from cold to moderate and today can be found growing in apple growing regions around the world.
"Jonathan" apple trees are not self-pollinating -- they rely on wind and insects for cross-pollination. They grow in U.S. Department of Agriculture plant hardiness zones 3 through 8.
The standard red Jonathan apple tree grows to a height of 20–25' and a spread of around 25' at maturity. The semi-dwarf variety grows to a height of 12–15' with a spread of 12–15'. The dwarf variety grows to a height of about 10' with a spread of about 10'.
The Jonathan apple is a medium-sized sweet apple, with a touch of acid and a tough but smooth skin. It is closely related to the Esopus Spitzenburg apple, good for eating fresh and for cooking.
Jonathans are quite tart, with a rich, slightly spicy apple flavor. They hold their shape well when baked. They are also good in salads and for applesauce.
Color: Typically, apples have a red color (with a bit of light green around the stem) when they are ripe. But color is sometimes misleading. Instead of checking the skin color, cut open the apple or take a bite and look at the seed colors. If they're dark brown, it's ripe.
It is now grown in 80 orchards across Australia, including the key production regions of Batlow (NSW), Yarra Valley (Victoria), the Adelaide Hills (South Australia), Manjimup (Western Australia), Stanthorpe (Queensland) and the Huon Valley (Tasmania).
The KANZI® apple is the perfect blend of a juicy Gala and a tangy-sweet Braeburn. It has a perfectly balanced sweet and tangy flavour and a crisp texture, making it the perfect choice for preparing delicious dishes.
Fuji. Due to these low acidity, these ultra-sweet, crispy and juicy apples make go-to choice for snacking and baking, as well as homemade baby food or apple butters.
Yes. Honeycrisp apple trees don't self-pollinate, so they need other apple trees that are six to 12 inches away to help with fertilization. Fuji, Golden Delicious, and Red Delicious apple trees work well as pollinators because they survive in the same hardiness zones as the Honeycrisp apple tree.
For pollination purposes, the recommended planting distance for apple trees is within a 100 foot distance. To summarize, nearly all apple varieties need to be cross-pollinated with pollen from the flowers of a different apple variety to produce fruit.
Unfortunately, apples trees and pear trees cannot pollinate one another. You need to pollinate your apple and pear trees separately to produce fruits. Remember to pollinate your tree with a compatible variety or let nature take its course instead.
Jonathans and Jonagolds
They're tart and tangy and have been pie favorites for over 90 years. Jonagolds are daughters of Jonathan and Golden Delicious, with the best of both worlds—firm flesh and a sweet-tart taste. Both Jonathans and Jonagolds excel as pie apples.
Agriculture and Agri-Food Canada lists 40 varieties that are grown across the country. fewer apples would be grown by Canadian farmers without pesticides.
The Fuji apple originated in Japan. This juicy, crisp variety is a cross between the Red Delicious and Ralls Janet. The Fuji is one of the more beautiful apples, growing in several colors. Enjoy fresh or in pies, salads, sauce, and baking.
Kinnaur Apples are succulent, sweet and juicy. Kinnaur apples are the most premium variety of apples grown in India. We source Kinnaur apples from the best orchards in the valleys of Kinnaur, Himachal Pradesh.
The best apple for snacking is really a matter of personal preference, but you can't go wrong with a SweeTango®, Honeycrisp, Piñata®, Pink Lady or Fuji apple. All varieties will give you that fresh, crisp sweetness you're craving.
The sweet taste and crunch of an Envy apple makes it perfect for fresh out-of-hand eating. The flavor also lends well to cakes and pies. Because this New Zealand hybrid doesn't brown as quickly as other apple varieties, it makes a great sliced snack.
Apples start dropping off the tree before they are ripe or even fully grown. Often the flesh has softened and is less tasty than normal. There are many factors that can trigger early fruit drop: excessive fruit load, excessive summer pruning, insect damage, diseases and extremes in weather.
Unlike some fruits, apples continue to ripen long after they are picked off the tree. This ripening (or over-ripening affects the texture not the taste of the fruit. (ie. They won't get sweeter just softer).
Freezing apples is a really great way of preserving them, especially if you have a glut. It's best to use frozen apples in baking or smoothies, because the texture of fruit that has been frozen and thawed is softer. Use freezing to preserve apples that aren't in season for long, like Bramley apples.
Best Apples for Applesauce
For a basic applesauce, use McIntosh and Golden Delicious apples. Golden Delicious is a softer apple variety, so it cooks down easily and provides a great foundation for your applesauce. McIntosh apples are fresh and crisp, but soften easily, making them a stellar choice for pies and sauces.