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Especially juicy, slightly tart, and the most aromatic of all apples, with two-toned red and green skin, McIntosh has been praised by countless writers, chefs, and apple lovers for its unique flavor. Here is Frank Browning’s poetic description of the Mac, one of his prize apples in the book Apples: “The McIntosh is a medium sized, bright red to deep purple over green, with a dusty bluish bloom. Crisp but not hard white flesh with berry-like aroma and high juiciness.”
“Snap a rosy McIntosh from the tree and it’s like walking with Thoreau past Walden Pond in the 1840s, as the complex play of honeyed, tart, and spicy juices trickle down your throat,” Browning co-wrote with Sharon Silva in his next book, An Apple Harvest.
“In prime soon after picking with strawberry or even elderflower flavor and sweet, glistening, melting, juicy white flesh,” wrote Joan Morgan and Alison Richards in The New Book of Apples.
McIntosh is excellent for both fresh-eating and cooking, and it breaks down easily, making it a popular choice for applesauce. Its flavor is superb in pies, ideally mixed with a firmer variety for the best in taste and texture. Start picking Macs in early September.
Discovered: 1801 Dundas County, Ontario, Canada
Parentage: Fameuse x Detroit Red
Harvest: MidseasonLearn more and find orchards
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2020 CALENDARS ARE IN!
THE 2020 NEW ENGLAND APPLES wall calendar is now available.
Each month features a photograph of a New England orchard by Bar Lois Weeks and Russell Steven Powell, a photo and description of a New England apple, and a health tip about eating apples.
The back page has a list of New England orchards with web addresses and contact information.
To order your calendar, send $10 to New England Apple Association, PO Box 41, Hatfield, MA 01038. Price includes shipping.