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Jonamac Apples



Jonamac are medium-sized apples, with thin green skin mostly covered in dark red.

Inside, the flesh is white, finely-textured, firm and crisp, with a tart taste.

The fruit ripens mid-September in New York State area, and stays well on the tree.

The tree is hardy down to -50 F (-45 C.)

Cooking Tips

Billed as all-purpose.

Storage Hints

Does not store well.

History Notes

Jonamac Apples were developed by the New York State Agricultural Experiment Station from a cross between Jonathon and McIntosh apples.


Introduced 1972.

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Bon mots

"The French peasant cuisine is at the basis of the culinary art. By this I mean it is composed of honest elements that la grand cuisine only embellishes."

-- Alexandre Dumas (French novelist. 24 July 1802 – 5 December 1870)