Jonagold

The smell of fresh apple crisp wafting through the house is a sure sign of Fall. Jonagolds make excellent baked goodies. 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 and was introduced in 1968.

What's It Like?

• Honey sweet with a hint of tartness

• Juicy

• Crisp, creamy yellow flesh

Best Uses

• Excellent for eating, salads, sauce and baking

• Good for pies and freezing

Special Hint

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

Available October to May