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You are here: Home / Fruit / Hard Fruit / Apples / Fresh-Eating Apples / Macoun

Macoun

This page first published: Mar 20, 2004 · Updated: Jun 17, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Macoun Apples have green skin with dark red blushes and stripes. The tender but crisp flesh is juicy and sweet, and while usually white is sometimes greenish-white.

The apples bruise easily. The tree tends to produce fruit biennially.

Macoun Apples are more popular on the Eastern Coast of North America than they are elsewhere on the continent.

Cooking Tips

Overall, best used as a fresh-eating apple. Okay for making applesauce with, but doesn’t hold shape well enough for pies or baking whole.

Storage Hints

Does not store well.

History Notes

Developed at Cornell’s Experimental Station in Geneva, New York in 1923 by R. Wellington from a cross of McIntosh with Jersey Black. Named after Canadian fruit grower W.T. Macoun. Introduced in 1932.

Tagged With: American Apples, American Food

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