The apple is small, round, and bright ruby red in color. It can have some slight russeting by the stem or calyx but that adds texture to the skin and does not inhibit flavor. The flesh is creamy yellow in color and very crunchy. The apple is sweet, juicy, and easy to eat off the tree. This juiciness makes it an excellent cider apple. Jonagold apples, as their name suggests, are derived from Jonathan and Golden Delicious cultivars, inheriting many of the best qualities from their parents. They are super crisp, large, yellow/green apples blushed in red, with creamy, white flesh and both the tartness of a Jonathan and the sweetness of a Golden Delicious. Jonagold apples were developed by Cornell’s apple breeding program at the New York State Agricultural Experiment Station in Geneva, New York in 1953 and introduced in 1968Jongolds can be grown in USDA zones 5-8.