Inside, the juicy flesh is yellowish-white. The taste is moderately tart balanced with some sweetness
Jonathans are popular in the American mid-west. They are grown in North America, UK, New Zealand and Australia.
Good for eating fresh. Okay for cooking, but not for baking whole as they won’t retain their shape that well. Some like it for cider.
Found by Philip Rock on his farm in Woodstock, Ulster County, New York in 1820. Was a chance seedling of Esopus Spitzenburg. Introduced in 1826.