Macoun Apple

Origin & history

Bred at the New York State Agricultural Experiment Station (Geneva, NY). Cross of McIntosh × Jersey Black; selected in 1909 and released in 1923. Named for Canadian horticulturist W. T. Macoun. Became a Northeast favorite for its distinctive flavor and texture close to harvest.

Appearance

Medium size, round to slightly flattened. Deep red to burgundy skin (sometimes with purple tones) over green‑yellow ground; occasional light striping. Flesh is white, fine‑grained, and very juicy.

Flavor & texture

Sweet‑tart with pronounced aromatics (often berry/vinous notes). Crisp at harvest but tends to become tender in storage. Excellent eaten soon after picking.

Best uses

Fresh eating and salads (fragrant, juicy)
Pies and crisps: flavorful but slices soften; blend with a firmer apple (e.g., Braeburn, Granny Smith) for more structure
Sauce (cooks to a richly flavored purée)
Cider (adds aroma and acidity in dessert‑apple blends)

Season & availability

Mid‑season to late fall in the Northeast: generally late September into October. Most common in regional markets; shorter retail window than long‑keeping varieties.

Storage & handling

Short keeper. Refrigerate at 32–36°F (0–2°C) and use within a few weeks for best texture and flavor. Prone to bruising; handle gently and avoid warm storage.

Nutrition (per 100 g, with skin)

About 52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium.

Quick facts

Origin: Geneva, New York, USA (selected 1909; released 1923)
Parents: McIntosh × Jersey Black
Style: sweet‑tart, aromatic; crisp then tender in storage
Best for: snacking, salads, baking blends, sauce, cider
Harvest: late Sept–Oct (Northern Hemisphere)
Storage: short; best within weeks under refrigeration