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Jonagold Apples were first discovered in 1968 at the New York State Experiment Station. They like to be grown in mildly cool conditions and are not heat tolerant. They have however been very successful in Europe, particularly in Belgium and are responsible for making the region one of the leading apple producers in Europe.

A popular dessert apple, the Jonagold can be used in a variety of sweet preparations. They can be baked, stuffed, used in sauces, preserves and jam.

Jonagold apples have an under blush which varies in color from greenish yellow to rosy orange. The skin is covered with red spotting and vertical striping. They are large with crisp, juicy flesh and creamy yellow in color. Sweet-tart taste is from both parents, the Jonathan Golden Delicious.