Cooking With Jonathan Apples

I must disagree with you about the jonathan s suitability as an eating apple.

Cooking with jonathan apples. The time varies by the variety of apple you use. Jonathan apples are mildly sweet and tart. The jonathan apple is a medium sized sweet apple with a touch of acid and a tough but smooth skin.

Both are crisp and juicy when eaten fresh and hold their shape well when baked. It is closely related to the esopus spitzenburg apple good for eating fresh and for cooking. Jonathan and granny smith hold their shape very well but other varieties may cook up.

Jonagolds are a combination of jonathan and golden delicious so it sways slightly on the sweeter side than tart. The apples will give off some juice. Jonathan apples can be used cooked or raw and in both sweet and savory preparations.

It is closely related to the esopus spitzenburg apple. The flesh of the jonathan apple will break down slightly when cooked. Pair with dense apples such as granny smith pippin green dragon or fuji to make pie filling or slow cook to make sauces or caramelized apples.

A very popular apple variety that is shiny red in color and has a juicy sweet and slightly tart flavor and is used as a snack or in salads and desserts. Add slices to a tart chop and add to couscous or puree and add to a soup. These apples are very similar in flavor and how they behave when baked.

Their tart flavor makes them ideal for apple crisps applesauce pies and apple cakes. It usually takes 20 to 30 minutes of cooking. There are two alternative theories about the origin of the jonathan.