Macouns
Macoun apples, botanically classified as Malus domestica, are an American variety belonging to the Rosaceae family. The mid to late-season fruits grow on small deciduous trees reaching 3 to 4.8 meters in height and are an improved McIntosh-type apple developed for fresh eating. Macoun apples were released in the early 20th century and quickly became a favored cultivar among apple enthusiasts in the northeastern United States. The apples have a complex flavoring and juicy nature derived from its McIntosh parent combined with a dark red, pigmented coloring and boxy shape from its Jersey Black parent. Despite their avid following amongst consumers in the northeast, Macoun apples are not commercially cultivated due to their challenging growth characteristics and short season. The variety is only available for a few weeks each year, and the apples have a short shelf life, requiring them to be eaten straight from the tree for the best quality and flavor.
Macoun apples are aromatic and have high sugar mixed with acidity, creating a sweet, tart, and subtly acidic taste with floral, vinous, spice-filled, and berry-like undertones. Macoun apples were named after Canadian pomologist William Terrill Macoun. William Terrill Macoun, often known as W.T. Macoun, was a famous Canadian fruit breeder passionate about apples. Macoun was a horticulturalist at the Central Experimental Farm near Ottawa, Canada, from 1889 to 1932, and he was also the founder of the Ontario Horticultural Association. During his career, Macoun collaborated with other breeders to release other well-known commercial varieties, including Empire, Cortland, and Spartan. He also notably partnered with William Saunders and received honors for their work of hybridizing at least 16 varieties and naming over 105 apple cultivars.
Macoun apples are native to the United States and were developed in Geneva, New York, at the New York Agricultural Experimental Station in 1909. Scientist and breeder Richard Wellington crossed Jersey Black apples with McIntosh apples to create Macoun apples, and the variety was released to the public in 1923. Wellington selected Macon apples as a fresh-eating cultivar, and after their release, apple enthusiasts began sourcing the apples for baked goods once they discovered the fruits hold their shape when heated. Macoun apples never became a widespread cultivar, but the apples did find a niche market as a specialty fruit that is only sold for a limited season. The apples are an anticipated variety each fall in the Northeastern United States and are primarily grown in cooler climates, localized to parts of the Midwest and Northeast, such as New York, New England, Rhode Island, Vermont, and Massachusetts. Today, Macoun apples are challenging to find as they are only available for a short season and are generally sold directly through growers, roadside stands, and at pick-your-own orchards in the United States.
BTW, Catherine's favorite apple, and typically the only one's she eats...she waits patiently for availability in early fall every year. It is a great eating apple, crisp, juicy, not too sweet nor too tart, you might say perfect!
Macouns
Macoun apples, botanically classified as Malus domestica, are an American variety belonging to the Rosaceae family. The mid to late-season fruits grow on small deciduous trees reaching 3 to 4.8 meters in height and are an improved McIntosh-type apple developed for fresh eating. Macoun apples were released in the early 20th century and quickly became a favored cultivar among apple enthusiasts in the northeastern United States. The apples have a complex flavoring and juicy nature derived from its McIntosh parent combined with a dark red, pigmented coloring and boxy shape from its Jersey Black parent. Despite their avid following amongst consumers in the northeast, Macoun apples are not commercially cultivated due to their challenging growth characteristics and short season. The variety is only available for a few weeks each year, and the apples have a short shelf life, requiring them to be eaten straight from the tree for the best quality and flavor.
Macoun apples are aromatic and have high sugar mixed with acidity, creating a sweet, tart, and subtly acidic taste with floral, vinous, spice-filled, and berry-like undertones. Macoun apples were named after Canadian pomologist William Terrill Macoun. William Terrill Macoun, often known as W.T. Macoun, was a famous Canadian fruit breeder passionate about apples. Macoun was a horticulturalist at the Central Experimental Farm near Ottawa, Canada, from 1889 to 1932, and he was also the founder of the Ontario Horticultural Association. During his career, Macoun collaborated with other breeders to release other well-known commercial varieties, including Empire, Cortland, and Spartan. He also notably partnered with William Saunders and received honors for their work of hybridizing at least 16 varieties and naming over 105 apple cultivars.
Macoun apples are native to the United States and were developed in Geneva, New York, at the New York Agricultural Experimental Station in 1909. Scientist and breeder Richard Wellington crossed Jersey Black apples with McIntosh apples to create Macoun apples, and the variety was released to the public in 1923. Wellington selected Macon apples as a fresh-eating cultivar, and after their release, apple enthusiasts began sourcing the apples for baked goods once they discovered the fruits hold their shape when heated. Macoun apples never became a widespread cultivar, but the apples did find a niche market as a specialty fruit that is only sold for a limited season. The apples are an anticipated variety each fall in the Northeastern United States and are primarily grown in cooler climates, localized to parts of the Midwest and Northeast, such as New York, New England, Rhode Island, Vermont, and Massachusetts. Today, Macoun apples are challenging to find as they are only available for a short season and are generally sold directly through growers, roadside stands, and at pick-your-own orchards in the United States.
BTW, Catherine's favorite apple, and typically the only one's she eats...she waits patiently for availability in early fall every year. It is a great eating apple, crisp, juicy, not too sweet nor too tart, you might say perfect!