Some insist that the best tasting apple is Macoun, fresh from the tree. Macoun has become especially esteemed by connoisseurs in the Northeast for its crispy, juicy flesh and rich, complex flavors that hint of strawberry and spices. Macouns do not store well compared to many varieties, making them in great demand during harvest in mid-September.
Named after a Canadian pomologist, this variety is pronounced as if spelled "MacCowan." It was developed in Canada in the early 1900s, the offspring of McIntosh and Jersey Black, an American heirloom once known as Black Apple due to its dark color.