The most common apple guava received its name because its coloring is so similar to that of a green apple, with hues of lemon and lime. The fruit is roughly spherical with a furrowed smooth surface.
Tampoi are large, orange colored and smooth skinned, round fruits. They have a very thick pithy rind that surrounds a white, segmented, seeded flesh, similar in appearance to mangosteen.
Inventory, 72 ct : 0
This item was last sold on : 09/02/15
Jonathan apples are available in the fall.
The Jonathan apple is believed to be a relative of the Esopus Spitzenburg apple. This classic American heirloom variety has been parent to many varieties throughout the years such as JonaMac, Jonafree and Jonagold. Most of its relatives share the same first four letters of Jonathon’s name.
Medium in size and round in shape the Jonathon apple is covered in a thin red skin, blushed with yellow to green undertones. Fruit from trees that have limited sun exposure during the ripening process will often have vertical red striping and subtle lenticels (spots) on the skin. Trees that are exposed to more sun will take on a deeper red to purple hue. The fine textured flesh of the Jonathon apple is creamy yellow in color with a crisp bite and lots of juice. Its flavor is mildly sweet with a tart tang and subtle hints of spice.
Jonathon apples contain vitamins A and C as well trace amounts of folate. They are a good source of both soluble and insoluble fiber, which has been shown to help prevent heart disease and promote healthy digestion. Apples also contain potassium, which may reduce the chances of a stroke and a trace amount of boron believed to build bones and to increase mental vitality.
Jonathon apples can be used cooked or raw and in both sweet and savory preparations. Add slices to a tart, chop and add to couscous or puree and add to a soup. The flesh of the Jonathon apple will breakdown just 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. Diced Jonathon will add sweetness and moisture to cakes, crisps and bread pudding. Their slightly spicy flavor and exceptional juiciness makes them the perfect apple for use in juice and cider.
The Jonathan apple was first discovered in 1826 as chance seedling on the farm of Philip Rick in Woodstock, New York. The apple went through a handful of different names such as (New) Esopus Spitzenburg, New Spitzenburg and Ulster Seedling. It received the name “Jonathon” by Jesse Buel, president of the Albany Horticulture Society. He named the apple after Jonathon Hasbrouck, who first introduced Mr.Buel to the apple that had been growing on Philip Rick's farm. It quickly grew in popularity becoming one of the most important commercially produced varieties in the United States and served as parent to many popular new varieties. Jonathon trees thrive in climates from cold to moderate and today can be found growing in apple growing regions around the world.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Jonathan Apples. One is easiest, three is harder.
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