The Macoun (sometimes pronounced “McCowan”) was developed at the New York State Agricultural Experiment Station in Geneva, by R. Wellington. Named after Canadian fruit grower W.T. Macoun, it was first introduced in 1923. Macoun is a McIntosh-style apple, widely grown in New England and with arguably the best flavor of its siblings. Dark purplish-red blush over green background. Flesh is white, richly flavored, aromatic with excellent fresh eating quality. It is a sweet refreshing apple with a pronounced flower-like vinous flavor. The flesh has a soft crisp texture and plenty of juice. Unlike most late ripening apples this is at its best when picked and eaten straight from the tree. One of the best midseason apples. Keeps well. Drops quite a few before they are ripe.
Uses: Fresh Eating, Cider, & Cooking
Attributes: Superior McIntosh Variety