They may have other shortcomings, but they all taste great! 2. Many Midwesterners consider Jonathan the best flavored apple in the world! A cross between Jonathan and Golden Delicious. There are two alternative theories about the origin of the Jonathan apple. Tastes like apple cider! Late-September - Mid-December. Profile. One bad apple can indeed spoil the whole barrel! History. 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. Learn these details and more about several cultivars adapted to Missouri in this guide. These apples are another good choice as a solo baking apple. It has a white crisp flesh and has a sweet tart taste. One of the more commonly available varieties listed here, Golden Delicious apple have a flowery aroma and sweet flavor. A medium sized apple with thin, bright red-blushed skin contrasting sharply with the crisp, juicy, yellowish white flesh. Some of the best-known varieties include the Granny Smith, Northern Spy, and Braeburn. Apple varieties Alphabetical Chart - which apple to pick and why! 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. They also bake well. 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. Newsletter Sign Up. They’re mild in flavor but contain the right sweet-tart balance. Jonathan — Another surefire favorite, Jonathan apples are medium-sized, sweet apples featuring a bit of acidity. They're tart and tangy and have been pie favorites for over 90 years. Many apples, in fact, taste of storage after a few months -- you can taste the cardboard and the refrigeration compartment. This juicy and smooth-skinned apple is used as a raw material in bakeries for its sour taste. Are Jonathan Apples Self-Pollinating?. The most common apples to store include many of the varieties you also see in the grocery store. The Calville Blanc apples are native to France. Developed at the University of Idaho's Agricultural Experiment Station and well-suited for baking, cooking, and drying uses. Newtown Pippin. Great all purpose apple for eating, salads, pies, sauces, and baked. Jonagolds are daughters of Jonathan and Golden Delicious, with the best of both worlds—firm flesh and a sweet-tart taste. 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. 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. 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. Idared. If you prefer a tart apple this is an excellent choice for eating raw since Jonathans are so juicy. Many people find they taste a lot like the more commonly available Golden Delicious apple. Use raw for out-of-hand eating, in a salad, cooked for a chutney or preserve, or in pies and other baked goods. Johnathon—This is an older apple that you don't see as often in the stores anymore. Kanzi® apples are great for baking, snacking and slicing with their crunchy and juicy flesh that naturally stays white for longer. Adina: The Adina Apple originated in Australia. liaminou / Getty Images . It is firm-textured, crisp and juicy.” We say: Delicious but a little too sweet for some. Jonathan. 5. Jonafree (Jonathan) – A scab resistant Jonathan that is tart, rich, and has real apple flavor. 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. It looks great – bright crimson and a rich chartreuse – and stores well. Early October: Yes: Jersey Mac: Tart: Great for eating, sauces. 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. Developed in New York in the 1700’s, Newton Pippin is hands down the best storage apple. The flavor is tart and aromatic, and it’s good eaten fresh. 7. Calville Blanc d’hiver. Here are some other flavorful apples I’ve planted. Great when blended with a sweet variety for a great no-sugar-added applesauce. This variety was developed by Cornell University's agricultural program in the 1940s. And with good reason; the Honeycrisp is a near-perfect raw apple. This apple is a cross between Jonathan and Delicious. It is best when eaten fresh, but it is still an excellent cooker. Though there is almost certainly an apple to fit each taste, many prefer the crisp flavor of tart apples. Both Jonathans and Jonagolds excel as pie apples. 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. It has a sweet white flesh that is veryfirm. Early August: No: Jonagold: Blend of tart Jonathan and sweet Golden Delicious. 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. They are widely used in making delicious French pastries. Jonathan: Jonathan apples have a rich, almost creamy texture and a particularly tart, spicy flavor. 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