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Macoun apple
From Wikipedia, the free encyclopedia
- This article is on an apple variety. "Macoun" can also refer to the naturalist John Macoun.
Macoun apples are a cross between the McIntosh and Arkansas black varieties. The Macoun (sometimes pronounced "McGowan") 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, and has almost always been regarded as one of the finest cooking apples in the Northeast. Macouns are also very popular at roadside stands and pick-your-own farms. Availability is only October through November.
Skin is a dark red with a purplish flush; sweet taste with a hint of berry; flesh is juicy and snow white.
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