Today's apple is the Jonathan. It has a person's name and this one had a cool stripe. "Looking sharp Jon! May I call you Jon?" I said to my apple.
Peace and love and apples! The Jonathan originated as a chance seedling in Woodstock, NY in 1826. It received it's name by Jesse Buel, president of the Albany Horticultural Society. He named it after Jonathan Hasbrouck, who introduced him to the apple.
The Jonathan is a classic American heirloom that has been parent to Jonamac, Jonafree and Jonigold. It was one of the most popular apples in American in the early 20th century.
The Jonathan apple is medium sized and covered in a thin red skin, blushed with yellow to green undertones. Fruit from trees that have limited sun exposure during the ripening process will often have vertical red striping and subtle lenticels (spots) on the skin. Trees that are exposed to more sun will take on a deeper red to purple hue. The fine textured flesh of the Jonathon apple is creamy yellow in color with a crisp bite and lots of juice. Its flavor is mildly sweet with a tart tang and subtle hints of spice.
I like the Jonathan. It is similar to a McIntosh, Cortland or Jonagold. It has a classic, fresh, NY apple taste.
Next time, I review an apple that was not built in a day, the Rome apple. Crunch on!
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