Jonagold is another success story from the New York State Agricultural Experiment Station in Geneva. It’s a cross between mellow Golden Delicious and tart Jonathan apples, and creates a great aroma when baked in apple pies.

This variety is honey sweet with a hint of tartness, juicy and crisp.

Jonagold is an ideal choice for baked goods, and is especially excellent for making fried apples. Simply sauté in a small amount of butter and add a touch of cinnamon. No sugar needed.

Introduction: 1968

Origin: New York – Cornell University

Availability: October through May