This comes directly from the Wisconsin Apple Grower Association Cookbook.

Visualize the best of two worlds – the crackling tart Jonathan and the oh-so-sweet Golden Delicious. You’ll think you’ve gone to Apple Heaven when you treat yourself to your first taste of a large, luscious Jonagold.

The name of this brilliant golden-red apple reflects it parentage of Golden Delicious and Jonathon. Noted for its beauty and flavor, Jonagold was chosen by experts as one of the two most preferred dessert apples in the world.

This is yet another product of the New York State Agricultural Experiment Station at Geneva. Jonagold was released in 1968 and has been more popular in Europe and Japan than at home in the United States.

It was the leading apple west of the Cascades in Washington State and in British Columbia. Jonagold rivals McIntosh as the number one variety.

With its unique blend of all the best traits from its parent varieties, Jonagold is marked by scarlet red over yellow-green skin. Underneath is the flavorful yet mellow, cream colored, juicy flesh, an excellent choice for pies, sauce, salads, freezing or eating fresh.

Jonagolds make great fried apples. Simply sauté in butter and add a little cinnamon. No sugar needed!

In Wisconsin, Jonagold is harvest from October 7 through October 20, but can be store until March.