Macoun apple

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 Jersey Black varieties.^[1] 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 1923, and has been regarded to be the finest eating apple in the world. Macouns are also very popular at roadside stands and pick-your-own farms. Availability is generally October through November.

Aside from its short season of availability, the popularity of the apple is somewhat compromised by the problems it gives orchardists. 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.

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.

Disease susceptibility

• Scab: High^[2]
• Powdery mildew: High
• Cedar apple rust: High
• Fire blight: Medium

References