Macoun

DESCRIPTION

There are people who insist that the best tasting apple is a Macoun, fresh from the tree. The Macoun has become especially esteemed by connoisseurs in the Northeast in recent years for its rich, complex flavors, both eaten fresh and in cooking. Macouns do not store well compared to many varieties, making them in great demand during harvest in mid-September.

HISTORY

Named after a Canadian pomologist, this variety is pronounced as if spelled "MacCowan." It is not a new apple -- it was developed in Canada in the early 1900s. This McIntosh-type apple -- the offspring of McIntosh and Jersey Black (an old American apple once known as Black Apple because of its very dark color) -- is crisper and spicier than the McIntosh, with juicy flesh and a hint of strawberry flavor.

RECIPES

Click here for 38 recipes that are suited to Macoun apples.