Jonagold Apples Delivery or Pickup

Jonagold apples are native to the U.S. and first appeared in 1943 in the New York State Agricultural Experiment Station, a cross from the Jonathan and Golden Delicious apples. This apple is quite larger than most apples since it is a triploid apple, an apple with three sets of genes. Jonagold also needs two different varieties of apples that are compatible with it in order to produce, so it is not the easiest to grow.

The Jonagold's growing season is from October to May, but it doesn't grow well in heated areas and needs a mildly cool condition to prosper. Because the weather needs to be a certain way, these apples haven't been as successful in commercial methods. Jonagold hasn't been as widely accepted in its native U.S. on a wider scale. It's more popular in Canada, Japan, and Europe. In Belgium, though, these apples make up seventy percent of the country's apples and help lead the Belgian apple production in Europe. 

Its colors are a reddish and yellow combination with a white flesh and sweet, honey flavor. It's not acid at all and has a nice bite to it, so it's a pleasant apple to eat, even for those who don't care much for apples. It gets the sweet taste from its parent Golden Delicious and the sweet-tart from the Jonathan. The Jonagold cross has about seventy different strains with their own colors and taste.

As with most apples, the nutritional value of the Jonagold apple is worthy of looking at and taking into consideration. Not only does it offer a cholesterol-free snack, but it has pectin, a fiber that is beneficial in lowering cholesterol and slow glucose metabolism in people with diabetes. It also contains vitamins A and C, along with potassium and a bit of boron. These nutrients are essential to add to anyone's diet, so eating one of these apples would give a pack of nutrients at once.

How about trying to make a sweet apple crisp with Jonagold apples? Combine ingredients like cinnamon, butter, flour, and sugar to make a crumble. This crumble is spread over the sliced Jonagold apples in a container. Bake in the oven at about four hundred degrees for about forty minutes. Serve warm with a top of vanilla ice cream.

You can't talk about apple recipes and not mention the classic apple pie. Use your favorite apple, in this case, Jonagold, by slicing and combining it with cornstarch, sugar, cinnamon, and nutmeg in a bowl. Add the mixture to a pie crust and cover with top crust. Cut vents at the top and bake for about forty minutes at three hundred degrees.

Jonagold apples can also be baked alone due to their naturally sweet flavor. Remove the apple's core and add your favorite spices like cinnamon, sugar, and other ingredients like cranberries and walnuts in a bowl. Put this mixture in the hole of the apple where the core was removed. You can bake until soft or place in the microwave for four minutes covering the dish with plastic wrap. 

Jonagold apples also pair well with pork or root vegetables, and as part of an appetizer with cheeses and other deli meats. These apples hold well while baked as their size is larger than average, so don't be afraid to experiment with cooking them in the oven.

If you're picking out a Jonagold apple, make sure its skin is glossy, and its colors are bright. From a tree, they should easily pop from the stems it's attached to. The skin shouldn't be brown spotted as this signals over-ripeness, and when you press on the apple, the inside should feel firm and bouncy.