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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.
Honey sweet, with a hint of tartness
Crisp, creamy yellow flesh
Excellent for eating, salads, sauces, and baking
Good for pies and freezing
Jonagolds also make great fried apples. Simply sauté in a little butter and add a touch of cinnamon. No sugar needed.
October through May
Information courtesy of Apples From New York
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