Jonadel†
AppleJonadel†
Origin / History
Originated at the Iowa Experiment Station by H. L. Lantz. A cross of Jonathan x Delicious. Described in Zielinski's source as a newly named variety, released to nurserymen for propagation in 1953.
Tree
Tree records of the originators indicate hardiness and regular annual production.
Fruit
Size: Larger than Jonathan.
Form: Similar to Jonathan in shape.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Bright, clear red in color, superior to Jonathan and equal to the color of Jonared. Attractive in appearance.
Dots: Not described in source.
Flesh and flavor: Flesh firm, crisp, tender, juicy, and medium grained. Flavor good, mildly subacid. Less acid than Jonathan, more acid than Delicious. General quality to date very good to excellent.
Core and seeds: Not described in source.
Season
Season of ripening similar to Jonathan. Keeps well in storage until May, according to the originators. Fruit not subject to Jonathan spot, scald, or internal browning, according to the originators.
Uses
Excellent for dessert purposes. Reported to be superior for sauce and pies.
Subtypes / Variants
Not described in source.
Other
Performance in Oregon indicates a promising variety for the Jonathan season and a possible substitute for Jonathan. Merits additional grower trials in the various apple districts of Oregon.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— Quentin B. Zielinski, Apple Varieties for Oregon (1964)Jonadel†
This newly named variety, originated at the Iowa Experiment Station by H. L. Lantz, was released to nurserymen for propagation in 1953. It is a cross of Jonathan x Delicious. The fruit is larger than Jonathan in size, but similar in color, shape, and season of ripening. Skin color is a bright, clear red, superior to Jonathan, equal to the color of Jonared, and attractive. The flesh is firm, crisp, tender, juicy, medium grained, good flavored, and mildly subacid. The apple is less acid than Jonathan, but more acid than Delicious. The general quality, to date, has been very good to excellent. According to the originators, fruit is not subject to Jonathan spot, scald or internal browning, and keeps well in storage until May. It is also excellent for dessert purposes and is reported to be superior for sauce and pies. Tree records of the originators also indicate that this variety has hardiness and regular annual production. Its performance in Oregon indicates that this is a promising variety for the Jonathan season, and a possible substitute for Jonathan. It merits additional grower trials in the various apple districts of Oregon.