Noni fruit contains natural enzymes and immune boosting anthraguinones and polysaccharides. Noni fruit boasts proxeronine, which aids in the absorption of vitamins and minerals
One of the rituals of the Matsutake season is to prepare a sukiyaki, the Japanese version of a hot pot, in the woods during a hunt
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The Jonathan apple is medium sized and 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.
Jonathan apples are available in the fall.
The Jonathan apple is a variety of Malus domestica believed to be a relative of the Esopus Spitzenburg apple. The Jonathan is a classic American heirloom, and has been parent to many varieties throughout the years such as Jonamac, Jonafree and Jonagold, as indicated by sharing the first four letters of Jonathan’s name.
Jonathan 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.
Jonathan 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 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. Diced Jonathan 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. Jonathan apples store fairly well, but are best eaten by Christmas if in storage.
The Jonathan is an example of an American heirloom variety that was once popular and then faded from commercial production. During its early years in the nineteenth century, the Jonathan was one of the most important commercially-produced varieties in the United States and served as parent to many popular new varieties. Other, newer commercial varieties have since taken its place, although heirloom apples of all sorts are becoming more popular again today.
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 Jonathan by Jesse Buel, president of the Albany Horticulture Society. He named the apple after Jonathan Hasbrouck, who first introduced Mr. Buel to the apple that had been growing on Philip Rick's farm. Jonathan trees thrive in climates from cold to moderate and today can be found growing in apple growing regions around the world.
Recipes that include Jonathan Apples. One is easiest, three is harder.
|A Couple Cooks||Apple, Manchego, and Chive Salad|
|The Wholesome Dish||Cranberry Apple Crisp|
|The Kitchn||Roasted Apple and Winter Squash Soup|
|Tastes of Lizzy||Amish Apple Dumplings|
|She Simmers||Coconut Carmelized Apples with Chinese Five Spice|
People have spotted Jonathan Apples using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.