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.