McIntosh Apple
Origin & history
Discovered in 1811 by John McIntosh as a chance seedling near Dundela, Upper Canada (now Ontario). Propagated by the McIntosh family and widely planted through eastern Canada and the northeastern United States in the 19th–20th centuries. Parentage is unknown; McIntosh later became a key parent of many modern apples (including Cortland, Empire, Macoun, and Spartan).
Appearance
Small to medium (sometimes larger), round‑conic to slightly flattened. Green‑yellow ground with bright red to crimson blush/striping; often a natural waxy bloom. Flesh is white, fine‑grained, and very juicy.
Flavor & texture
Sweet‑tart with distinctive vinous/berry aromatics. Crisp at harvest but tends to soften quickly in storage, becoming tender. Slices brown quickly once cut.
Best uses
- Fresh eating (for those who like aromatic, tender apples)
- Applesauce (cooks down quickly into a smooth, aromatic sauce)
- Baking: good in cakes/muffins; for pies or crisps, blend with a firmer apple (e.g., Granny Smith, Braeburn) for better structure
- Cider: adds aroma and acidity to dessert‑apple blends
Season & availability
A mid‑season harvest: generally September into early October in the Northeast and Eastern Canada. Most common in fall and early winter; shorter retail window than long‑keeping apples.
Storage & handling
Refrigerate at 32–36°F (0–2°C) and use within a few weeks for best texture and flavor. Prone to bruising and softening if held warm. To slow browning of slices, use lemon juice or another acidulated dip.
Nutrition (per 100 g, with skin)
About 52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium (typical of dessert apples).
Quick facts
- Origin: Dundela, Ontario, Canada (1811 discovery)
- Parentage: unknown (chance seedling)
- Style: sweet‑tart, aromatic; crisp then tender in storage
- Best for: snacking, sauce, blended baking, cider
- Harvest: Sept–early Oct (Northern Hemisphere)
- Storage: short to moderate; best within weeks under refrigeration