Apple Profile


As might be guessed, this classic fall apple is a hybrid, a cross between McIntosh and Jonathan made as part of a New York State University breeding program.

Its color is an impressive dark-red to deep ruby-red, over a green background.

Some apple connoisseurs say Jonamac’s taste is spicy with undertones of cinnamon, nutmeg or even honey.  It’s crispy like a McIntosh, but overall a much firmer, medium-sized dessert apple.

While Jonamac is not particularly well-known, it is rated excellent for every use from fresh eating and salads to baking, cooking and applesauce.

Quick Links for Buyers

Want the details on this variety?  Click on UPC, GS1 or PLUs to see our product offerings on this variety.  The Availability Chart shows when we have this variety, while the Usage Chart shows the best consumer uses for it.  Delivery Times indicate days from our dock to yours.


Cheesy Apple Quiche



  • 1 – 10″ pie shell
  • 1 3/4 cups shredded swiss cheese
  • 2 cups peeled, cubed tart Michigan Jonamac apples
  • 1/4 cup minced shallots
  • 2 Tbsp. butter
  • 1 1/2 tsp. flour
  • 1/2 tsp. cinnamon
  • 1/4 tsp.  nutmeg
  • 4 eggs, beaten
  • 2 cups half & half
  • 1 tsp. salt

Preheat oven to 350 degrees.

Prepare pie shell and press into pie plate; sprinkle ½ of swiss cheese in pie shell and bake 10 minutes on lowest rack of oven; cool.

In medium skillet, sauté apples and shallots in butter until soft (about 8-10 minutes).  Stir in flour, cinnamon and nutmeg.

Spread apple mixture evenly in pie shell; sprinkle with remaining cheese.  In separate glass bowl, whisk together eggs, half & half and salt.  Place pie plate on lowest rack in oven; pour egg mixture over apples and cheese.

Bake until firm and knife comes out clean (about 60 minutes).

Remove from oven and let stand for 10 minutes.  Serve warm.

Pasta Salad with Grilled Chicken

Salad Ingredients:


  • 8 oz. linguine, cooked and cooked
  • 6 oz. grilled chicken breast, thinly sliced
  • 1 Michigan Jonamac apples, peeled, cored and coarsely chopped
  • 1 cup dried cherries
  • 1 cup chopped celery
  • 1 tsp. fresh tarragon, chopped
  • 1 tsp. salt
  • 1 cup pistachios, chopped
  • 1 cup sharp cheddar cheese, shredded

Dressing Ingredients:

  • 1 cup bottled balsamic vinaigrette
  • 1 cup mayonnaise
  • freshly ground pepper

Combine dressing ingredients. Refrigerate until ready to use.

In large bowl, combine linguine, chicken, apple, dried cherries, celery, tarragon and salt. Stir in dressing, mixing to combine. Season with pepper. Refrigerate 2-3 hours to combine flavors.  To serve, top with chopped pistachios and cheddar cheese.