The Jonathan apple is a seedling of the Esopus Spitzenburg discovered in 1826 on Philip Ricks' farm in Woodstock, NY. A different person, Jonathan Zander, took the apple to the then President of Albany Horticultural Society Jesse Buel who renamed it after Jonathan. Or so the story goes...
The apple is medium sized and conical shaped. Its dull yellow skin overlays a red bush that does not shine too well. The skin is tough but thin and easily edible. The flesh is creamy yellow and lacks a crunch but is extremely juicy. This feature makes the Jonathan a good cider apple. When cooked, the flesh breaks down slightly so it should be paired with a harder apple like Granny Smith or Fuji.
USDA Zone: 4-8
Mature Height: M.7 15-17' or 60-70% of Standard; Semi-Dwarf
Sun: Full Sun
Bloom Group: 3, Mid Season
Ripening Time: Late September
Pollination: Tree is partially self-fertile
Cider Profile: Sugar 14%, acid 9g/litre