
Apple Jonagold
250 gDelivery to your door
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- Description
- Composition
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The fruits are large and spherical to high-built, their height-width index is 0.88. Their color is sunny yellow, on the sunny side orange-red to bright strawberry red. The lenticels can be recognized as red stars or bright dots. The calyx is medium-sized. The stem is medium-thick and long. Seeds are formed irregularly.
The flesh is yellowish, loose, short and juicy, later it becomes soft. They can be enjoyed from October. Their taste is sweet and fruity with a fine acidity.
In particularly humid and productive years, the surface of this apple variety can have dark spots. These are so-called Jonathan spots, which are passed on from the parent variety Jonathan. There is no impairment of the taste.
The sugar and acid content is medium to high.
Jonagold, together with the apple varieties Braeburn, Gala, Golden Delicious and Granny Smith, is particularly frequently mentioned as being incompatible for apple allergy sufferers in comparison to other varieties.
About the producer
They come from Styria and are packed with special care.
Recipe suggestion
Apple - nut tart with crumble shortcrust pastry:
200 g flour (wheat or spelt) smooth or universal 130 g
130 g butter
80 g icing sugar
80 g ground hazelnuts (alternatively almonds, walnuts)
1 egg
1 pinch of salt
Filling:
3 - 4 sour apples (depending on size) e.g. Jonagold, Elstar,...
2 tbsp brown sugar
2 tbsp lemon juice
1 tsp cinnamon
2 tsp potato starch
Crumble:
100 g flour
60 g butter
50 g brown sugar
50 g chopped nuts (hazelnuts, almonds, walnuts, etc. best those used for the dough)
1 tsp cinnamon
Put all the ingredients for the shortcrust pastry in a bowl (cut the butter into pieces beforehand) and quickly knead into a smooth dough with your hands, wrap in foil and refrigerate for at least an hour. In the meantime, peel, quarter and thinly slice the apples, drizzle with lemon juice. Mix in a bowl with the other ingredients.
Put all the ingredients for the crumble in a small bowl and rub into crumbs with your fingers.
Preheat the oven to 180 °C (160 °C convection). Take the dough out of the refrigerator and roll it out either on baking paper or a silicone baking mat (approx. 35 - 40 cm diameter). Pour into a tart tin, remove the baking paper, pull the dough up slightly at the edge of the tin and press down. Spread the apples on the dough and sprinkle generously with the crumble. Bake in the preheated oven for 40 - 45 minutes until golden brown. Sprinkle with icing sugar before serving if desired
Storage recommendation
Apples should not be stored in the refrigerator. They stay fresh best in dark, cool pantries.