Macoun apples

Macoun is an apple variety that was developed at the New York State Agricutural Experiment Station, and it was introduced to the market in 1923 by Richard Wellington. The apples are a cross between McIntosh and Jersey Black, and they're named after a famous Canadian fruit breeder.

They are medium-sized, and when ripe, they are deep red to dark purple in color. The flesh is white, crisp, tender, and creamy, while the flavors are very sweet and rich with hints of berries. Available in the fall and early winter, Macoun apples are usually used for festive pies (when cooked, they don't break down), eaten fresh as a snack, sliced and added to salads, or paired with cheese.