McIntosh apples
McIntosh is an apple variety with origins in Dundela, Upper Canada in 1811, when it was discovered by John McIntosh, hence the name. Commercial production started in 1870. These apples have a vivid red color brushed with bright green blushes and often white spots.
The flavor varies depending on when the apples have been picked – those picked in early winter will be slightly sweeter than those picked in fall, which have a strong sweet and tart flavor with hints of spice. The texture of the flesh is crisp and juicy.
When cooked, the flesh will break down, so it's recommended to use slices of McIntosh apples on tarts, pizzas, in soups, or purées. They can also be made into juice or cider. It's recommended to pair the apples with celery, cherries, nutmeg, cinnamon, pork, pecans, and cheeses such as feta and gorgonzola.
Interestingly, this is the national apple of Canada, and Apple's Macintosh line of computers was named after this sweet fruit.
Part of
Candied Apples
Glossy, red, and sweet, candied apples, also known as jelly apples, were invented in New Jersey in 1908, when William Kolb, a candy maker from Newark, made a ... Read more
Serve with
Gorgonzola
First produced in 879 CE in Gorgonzola, a Lombardian town settled just outside of Milan, this type of blue cheese is made with cow's milk and distinguished by green ... Read more
Feta
Feta is the most famous Greek cheese, affectionately called 'the princess of cheeses'. The cheese is made from sheep's milk or a mixture of sheep's and goat'... Read more
