Macoun apple

From Wikipedia, the free encyclopedia

This article is on an apple variety. "Macoun" can also refer to the naturalist John Macoun.

Macoun apples are a cross between the McIntosh and Arkansas black varieties. The Macoun (sometimes pronounced "McCowan") was developed at the New York State Agricultural Experiment Station in Geneva, by R. Wellington. Named after Canadian fruit grower W.T. Macoun, it was first introduced in 1932, and has almost always been regarded as one of the finest eating apples in the Northeast. Macouns are also very popular at roadside stands and pick-your-own farms. Availability is only October through November.

Aside from its short season of availability, the popularity of the apple is somewhat compromised by the problems it faces orchardists with. The Macoun has a short stem, and there is a tendency for the apple to push itself off the branch as the fruit matures; also, the Macoun tends not to produce reliable crops each year, with a good harvest followed by a sparser one.

[edit] Characteristics

The skin is a dark red with a purplish flush. Its very firm flesh is juicy and snow white, tasting sweet with a hint of berry.

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[edit] External Links to cultivar listings

Some of these links are to commercial sites, but contain useful information on various apple cultivars. Eventually the (non-copyrighted) information from these links should be merged onto the chart here.

• Info on over 25 apple varieties.