Why you should be excited
Macoun is from the McIntosh family, is delicious, and has a strong following in northeastern North America.
The story of Macoun
Regional loyalty to particular apple varieties is one of the things that makes apples so interesting, even today after industrial agriculture and mega-marketing has done so much to wipe out regional differences.
As a result, if you hail from northeastern North America, there’s a pretty good chance you have fond feelings for Macoun, an apple that gains followers every time someone tastes it for the first time. It joins varieties like Cortland and Empire as regional McIntosh-related favourites.
Crisp and juicy, sweet with just the right balance of tartness, it’s neither a cooker nor a long-keeper, yet Macoun is much-loved.
Bred at Geneva, New York, USA, 1920s introduction.
Flavour, aroma, texture
Crisp texture, bright white pulp, juicy with a sweet flavour.
Medium-sized, dark red skin colour with a purplish flush, sometimes compared to the colour of cranberries.
When they’re available
Mid-season (usually early October).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
Good. A favourite of some eastern North American cider-makers.
So-so (about a month when kept cold).