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.
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.
Does not store well.
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.