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Tart, with a balanced sweetness when picked at full maturity. Colorado is famous for its Jonathan’s, a variety not grown in many parts of the United States. Our warm days and cool nights give this variety great flavor and color.  If cooked with the skins on, Jonathan apple sauce has a gorgeous rosy color.  Jonathan is incredible during September and early October, but it is not a good keeper. Eat it at its peak and then savor the thoughts of its flavor until next year.  Jonathan is a favorite of cider makers as a tart apple and is also a preferred apple at our local distillery for making gin an vodka.  Our several selections of Jonathan mean that we start picking them in early September and finish near the end of September.

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