Early Mac is a juicy, sweet, moderately firm and crisp early season apple, good for cooking as well as fresh eating. Like its parent McIntosh, it is mostly red with green or yellow patches. Its skin is dotted with lenticels which allow it to “breathe,” like the pores on our skin. Early Macs are best eaten soon after harvest in August, as they do not keep long in storage.
Discovered: 1909 Geneva, New York
Parentage: Yellow Transparent x McIntosh
Harvest: Early Season
Early Mac was developed out of the New York State Agricultural Experiment Station in Geneva, New York, and it was available commercially in 1923. Early Mac is a cross of McIntosh and Yellow Transparent. Sometimes at farm stands you might see the label ‘Early Mac’ on Paula Reds.