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Sweet Tart


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: Midseason

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Roxbury Russets, Averill Farm, Washington, Connecticut. (Bar Lois Weeks)

Learn About Old Apples of New England

Have you ever wondered where the apples we see through out New England come from? Come and explore with us the fascinating history of how apples were developed and spread from New England around the country.

This day-long seminar will explore the role of apples in Colonial life and how they spread from farm to farm. If you are interested in where food comes from, American history and role of this important fruit, and how we maintain our apple heritage this seminar is for you.

We will have four great speakers through out the day focusing on

Pippins in New England

Cider and Apple Brandy in Colonial New England

The Art of the Graft and the Rise of Nurseries

The Future of Heritage Apples
A light lunch will be provided.
There will be plenty of time to learn from the other participants about their special interests and projects. An optional dinner will be offered at the end of the event for
those who want to enjoy each other’s company.

For more information and tickets go to ciderdays.com

Hightop Sweet apple (Bar Lois Weeks)