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Jonathan (apple)

Apple cultivar From Wikipedia, the free encyclopedia

Jonathan (apple)
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Jonathan is a medium-sized sweet[1] apple, with a touch of acid[2] and a tough but smooth skin, good for eating fresh and for cooking. Parentage = Esopus Spitzenburg x ?[3][2]

  • Sugar 12.5%
  • Acid 7.7 g/litre[4]
  • Vitamin C 5mg/100g.[5]
More information <55 mm, 55-60 mm ...
Quick Facts Malus domestica, Species ...
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Jonathan
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Jonathan
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History

There are two alternative theories about the origin of the Jonathan apple.

The first theory; it was grown by Rachel Negus Higley, who gathered seeds from the local cider mill in Connecticut. This was before the family made their journey to the wilds of Ohio in 1796, where she planted them.[6] She continued to carefully cultivate her orchard to maturity and named the resulting variety after a young local boy, Jonathan Lash, who frequented her orchard.[citation needed]

The other, more accepted, theory is that it originated from an Esopus Spitzenburg seedling in 1826, on the farm of Philip Rick(s) in Woodstock, Ulster County, New York. A DNA profiling study supports this descent.[7] Although it may have originally been called the "Ricks" apple, it was soon renamed by Judge Jesse Buel, President of Albany Horticultural Society, after Jonathan Zander, who discovered the apple and brought it to Buel's attention.[8][2]

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Esopus Spitzenburg a parent of Jonathan
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Descendants

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Disease susceptibility

References

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