A medium sized apple with thin, bright red-blushed skin contrasting sharply with the crisp, juicy, yellowish white flesh. liaminou / Getty Images . Developed in New York in the 1700’s, Newton Pippin is hands down the best storage apple. A large, beautiful apple with mellow texture and great taste. Many apples, in fact, taste of storage after a few months -- you can taste the cardboard and the refrigeration compartment. Crispin. One day while shopping for some apples, I saw a JonaGold and decided to try it. They’re a cross between Jonathan and Golden Delicious, and we love using when making apple pie. Apples are ripening on their normal schedule this year. It has a white crisp flesh and has a sweet tart taste. Mid September: Yes: Ida Red: Slightly tart and juicy. This apple is a cross between Jonathan and Delicious. Sweetly tart Juicy Firm, pale, yellow-green flesh, sometimes tinted rosy pink. Use raw for out-of-hand eating, in a salad, cooked for a chutney or preserve, or in pies and other baked goods. Jonathan apples can also be eaten fresh. Developed in Idaho, it’s a cross between two old-time New York apples, Jonathan and Wagener, that were first grown in Penn Yan in 1791. Calville Blanc d’hiver. That color however is the same for Jonathan. One of the more commonly available varieties listed here, Golden Delicious apple have a flowery aroma and sweet flavor. It is closely related to the Esopus Spitzenburg apple, good for eating fresh and for cooking. These old apples were planted as early as 1796, and the legend goes that they were named after a boy who frequented the orchard of Rachel Negus Higley, who is credited with growing the first Jonathan apple. The flavor is tart and aromatic, and it’s good eaten fresh. You'll recognize Jonathans as deep red, classic apples, grown in many Midwest states. Late-September - Mid-December. Jonagolds are daughters of Jonathan and Golden Delicious, with the best of both worlds—firm flesh and a sweet-tart taste. One 9-inch apple pie generally requires about two pounds of apples (six medium-sized apples). They are widely used in making delicious French pastries. If you prefer a tart apple this is an excellent choice for eating raw since Jonathans are so juicy. My Macoun apples, for instance, taste different -- and much better -- than any Macoun apples I can buy. They're tart and tangy and have been pie favorites for over 90 years. It has a similarity to a McIntosh apple in appearance, but its taste is similar to a Spartan. It is best when eaten fresh, but it is still an excellent cooker. There have been few late frosts in the main apple growing regions, rain and temperatures have been good, so the year is shaping up well for a good apple crop. History. https://www.tasteofhome.com/collection/top-10-apple-dessert-recipes The Aceymac is excellent eaten fresh and is a great choice for apple pie. Johnathon—This is an older apple that you don't see as often in the stores anymore. A mix of sweet and tart apples is ideal for desserts like pie, but feel free to just follow your heart (er, tummy) if you want to go all-tart. 5 / 6. Excellent for eating fresh, on salads and for sauce. Some of the best-known varieties include the Granny Smith, Northern Spy, and Braeburn. Suggest a correction. It is firm-textured, crisp and juicy.” We say: Delicious but a little too sweet for some. The most common apples to store include many of the varieties you also see in the grocery store. The blurb says: “A big apple with a honey sweet taste and a see through core. They may have other shortcomings, but they all taste great! Experiment and find the ones that best suit your taste. They’re mild in flavor but contain the right sweet-tart balance. If you love the old-fashioned goodness of baked apples, Idareds are excellent, as they hold their shape perfectly and look beautiful on the table. Gala apples are a great eating apple: crisp, firm, sweet. Adina: The Adina Apple originated in Australia. Jonathan: Jonathan apples have a rich, almost creamy texture and a particularly tart, spicy flavor. This juicy and smooth-skinned apple is used as a raw material in bakeries for its sour taste. One bad apple can indeed spoil the whole barrel! The best recipes, kitchen tips and genius food facts. Best Alternate: Jonathan or Crispin. Try a mixture of apple types in a single recipe. Jonathan — Another surefire favorite, Jonathan apples are medium-sized, sweet apples featuring a bit of acidity. Granny Smith. Taste Test: The Best Apple To Take The Heat Some apples are much better for baking whole than others, but which are the best? Others, like the excellent and usually dependable Fuji, last well, but sometimes farmers grow bad strains, or pick them too early, so my advice is to taste one apple before buying a bushel. In 1820, Quaker nurseryman Jonathan Jessop (also Jessup) developed this variety of apple on his "Springwood Farm" near York, Pennsylvania, United States, from grafts of a tree from John Kline's farm at Hellam, Pennsylvania. They can retain their shape even after cooking. Jonafree (Jonathan) – A scab resistant Jonathan that is tart, rich, and has real apple flavor. 2 large, 3 medium or 4 small apples It has a rich flavor and is considered one of the best. Some people prefer to eat them raw, but they are also a good choice for cooking and baking, and are often used in apple butter and sauces, in pies and tarts, as well as mixed in fruit salads. Here are some other flavorful apples I’ve planted. Jonagold is a cross between Jonathan and Golden Delicious, and retains the best qualities of its parents -- a sweet-tart flavor, firm and juicy snow-white flesh, large size and thin skin. Kanzi® apples have a delicious sweet and tangy taste, with their knock-out flavour coming from the variety’s parents – the sweet Royal Gala and the tangy Braeburn. One reason is because I don’t harvest mine until they are so ripe they are about to or have fallen from the branches. Early October: Yes: Jersey Mac: Tart: Great for eating, sauces. 5. We’ve stored Newton Pippins for 14 months and were still able to make fine pies. As it turns out, tart, firm apples like these (plus Empire and Cortland apples), hold their shape wonderfully in the oven under a layer of pie crust. My solo photo of Ruby Jon, in different light, shows the deep crimson shade a bit better. Early August: No: Jonagold: Blend of tart Jonathan and sweet Golden Delicious. Newsletter Sign Up. The Jonathan apple is a great all around apple with a slightly-sweet tart flavor and firm texture. Here’s a handy guide to what those 15 apples are, what their taste and texture is like and what is the best way to use them based on helpful info from produce wholesaler specialtyproduce.com. If your taste buds tend more toward the sweet side of the spectrum, look for Jonagolds. 7. The best substitutes for the Jonathan apples are the Macoun Apples, McIntosh Apples and the Pippin Apple. These apples are another good choice as a solo baking apple. Both Jonathans and Jonagolds excel as pie apples. The farmer who grew my Ruby Jon says that at her place, Ruby Jon trees "are healthier and the apples taste better" than regular Jonathan. The apple is a blend of Golden Delicious and Jonathan apples. And with good reason; the Honeycrisp is a near-perfect raw apple. It looks great – bright crimson and a rich chartreuse – and stores well. Though there is almost certainly an apple to fit each taste, many prefer the crisp flavor of tart apples. Kanzi® apples are great for baking, snacking and slicing with their crunchy and juicy flesh that naturally stays white for longer. Profile. These green gems are famous for their bright tartness and juiciness. Measurement guidelines: (this cannot be exact since apple sizes vary) One pound of apples = approx. Since its introduction in 1991, the Honeycrisp has proven a huge success in the apple world. Apple Facts: Apple skin contains about 2/3 of their dietary fiber. Malus domestica Jonathan; Species: Malus domestica: Cultivar: Jonathan: Origin: Woodstock, New York, before 1826 History. Easy-to-Find Apples That Keep Well . More on sports Ruby Jon Jonathan. Stores well. More: Taste Food grocery shopping Apples. Are Jonathan Apples Self-Pollinating?. Learn these details and more about several cultivars adapted to Missouri in this guide. Offspring of Spitzenberg, first described in 1826. I have never liked apples or even apple pie because I didn't like the taste or the peeling of an apple, then I tried a Gala Apple because of thin skin it was a winner with me. It is fantastically crisp, thanks to larger individual cells within its flesh, and it boasts a delicate sweet-tart balance and a light berry flavor. This variety was developed by Cornell University's agricultural program in the 1940s. A cross between Jonathan and Golden Delicious. Many people find they taste a lot like the more commonly available Golden Delicious apple. Newtown Pippin. Spring warmth stimulates "Jonathan" apple trees (Malus domestica) to produce blossoms full of enticing nectar. Great all purpose apple for eating, salads, pies, sauces, and baked. Ruby merely has smaller patches of less-saturated red. Golden Delicious . That's not a coincidence, since apples that will store well in your refrigerator, root cellar, or basement also will store well for growers who want to sell them all year long. There are two alternative theories about the origin of the Jonathan apple. Jonathan. The Jonathan apple is a medium-sized sweet apple, with a touch of acid and a tough but smooth skin. Many Midwesterners consider Jonathan the best flavored apple in the world! Apple varieties Alphabetical Chart - which apple to pick and why! Jonagold—This apple is said to be juicy, firm and crisp with a fine texture. Great when blended with a sweet variety for a great no-sugar-added applesauce. Developed at the University of Idaho's Agricultural Experiment Station and well-suited for baking, cooking, and drying uses. If you’re an apple aficionado, you already know that some apples are best for eating out of hand, while others are best for baking or turning into applesauce. Best Uses. BruceBlock/Getty Images. 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