McIntosh

DESCRIPTION

Especially juicy, slightly tart, and the most aromatic of all apples, with two-toned red and green skin, the 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," write Joan Morgan and Alison Richards in _The New Book of Apples._ The 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.

HISTORY

The McIntosh apple was developed from Detroit Red and Fameuse trees in the orchard of John McIntosh near Dundela, in southeastern Ontario (near Williamsburg and Prescott). He transplanted wild saplings in 1801, which were nurtured and developed into commercial potential over the next few decades by his son. It quickly thereafter took root in New England, becoming the quintessential New England apple. Macs account for nearly two-thirds of the total New England apple harvest of six million bushels.

RECIPES

Click here for 37 recipes that are suited to McIntosh apples.