The Jonagold Apple's name describes its heritage - a cross between a Jonathan & Gold Delicious

The Jonagold apple is excellent for sauce, pies and salads. These apples are best soon after harvest, as they do not store well, and have a tendency to soften during cold storage

Scientific Binomial Name: Malus domestica

Selection Information

Usage:

Very good for eating fresh, pie & salads; Good for sauce.

Selection:

A Good-quality Jonagold apple will be firm with smooth and clean skin. The coloring is bright red over gold. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.

Storage:

To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5 degrees F.

Avoid:

Avoid product with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.

Seasonal Information

Fresh Jonagold Apples are available from Washington during September and October. Limited supplies mean this apple is not yet available year-round.

Jonagold Apple Nutritional Information

Nutrition Facts

Serving Size: 1 medium apple (154g)

Amount Per Serving

Calories 80 Calories from Fat 0

% Daily Value*

Total Fat 0 0%

Saturated Fat 0g 0%

Trans Fat

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 22g 7%

Dietary Fiber 5g

Sugars 17g

Protein 0g

Vitamin A 2% Vitamin C 20%

Calcium 2% Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Apples are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin C.

Tips & Trivia

The Jonagold is a blend of Jonathan and Golden Delicious apples, offering a unique tangy-sweet flavor with firm flesh.
Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.
Store apples in a plastic bag in the refrigerator away from strong-odored foods such as cabbage or onions to prevent flavor transfer.
Apples are the second most important of all fruits sold in the supermarket, ranking next to bananas.
Tens of thousands of varieties of apples are grown worldwide.
The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.
In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance.
Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of apples in the United States. He knew enough about apples, however, so that he did not distribute seeds, because apples do not grow true from seeds. Instead, he established nurseries in Pennsylvania and Ohio.
Three medium-sized apples weigh approximately one pound.
One pound of apples, cored and sliced, measures about 4 1/2 cups.
Purchase about 2 pounds of whole apples for a 9-inch pie.
One large apple, cored and processed through a food grinder or processor, makes about 1 cup of ground apple.