Late Season • Sweet-Tart
A classic American variety with a good sweet/sharp balance. An wonderfully flavored apple that is dense and crisp. Uses: fresh eating and cooking; makes a smooth-textured pie or puree. Leaving the skins on during cooking may give a pink color. Jonathan has a distinctive starburst pattern on the stem end.
Jonathan was first discovered in 1826 as a chance seedling on the farm of Philip Rick in Woodstock, New York. The apple went through a handful of different names such as (New) Esopus Spitzenburg, New Spitzenburg and Ulster Seedling. It received the name “Jonathan” by Jesse Buel, president of the Albany Horticulture Society. He named the apple after Jonathan Hasbrouck, who first introduced Mr. Buel to the apple that had been growing on Philip Rick's farm. It quickly grew in popularity becoming one of the most important commercially produced varieties in the United States and served as parent to many popular new varieties.
It is one of the most commonly employed apples in modern breeding.
Parentage: Esopus Spitzenburg.
Offspring: Akane, Chieftain, Crimson Crisp, Dayton, Florina, Idared, Jonafree, Jonagold, Jonagrimes, Jonalicious, Jonamac, Kent, King David, Melrose, Novamac, Ozark Gold, Priam, Red Prince, Redfree, Saturn, William's Pride, WineCrisp.
Sports (natural genetic mutations): Jonared, Red Jonathan.
Keeps well for 3-5 months.