Jonagold Apple Review

"A Forgettable College Friend"

57
Barely Worth It
Jonagold Apple

🏅 #10 RANKED BAKING APPLE

This bi-colored New York bred forget-me-fruit will vanish from your memory bank like the Ivy League School at which it was developed (Cornell University). A middling sweet-tart taste and ordinary crunch is double majored with granular apple meat and electrical tape skin. The Jonagold is a C-student which took advantage of its privileged upbringing by frequently studying abroad, particularly in Belgium where it accounts for nearly 70 percent of that nation’s apple production. But, make no mistake, no amount of international travel can make this blockable Facebook friend interesting enough to invite to your next dinner party.

BONUS POINTS: +1 Baking

Taste
Crispness
Skin
Flesh
Juiciness
Density
Beauty
Branding / Consistency
Cost / Availability

- FLAVOR PROFILE -

SWEETNESS

2/5

Red Apple Icon
2/5

TARTNESS

1/5

Red Apple Icon
1/5

INTENSITY

2/5

Red Apple Icon
2/5
JONAGOLD APPLE BIO

PARENTAGE

Golden Delicious x Jonathan

ORIGIN

Cornell University, New York

YEAR

1953

AVAILABILITY

Fall

BEST USES

Baking, Apple Cider

OTHER NAMES

Jonared, Decosta, Primo,

Rubinstar, Red Jonaprince

5 thoughts on “Jonagold Apple Review”

  1. I think growers must have been making improvements on this in recent years. This is the first time I’ve tried one and it’s on par with a lot of the newer hybrids. The skin is definitely an issue (as with many of those) but the flavor, juice, and crunch are all good and it has lovely deep red striping. Average size so perfectly fine for a snack IMHO; it’s no Honeycrisp behemoth. Runs a bit more tart than sweet (unlike your rating) but the balance isn’t bad. I’d probably put it around the upper 60s. Low 70s if I got one that was sweeter.

  2. These seem to be popular here. Not sure why. The results thereof are less hellish and more purgatorial. These really are just the vague presence of an apple, though the skin is abysmal.

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