Macoun is a beloved New England apple known for its crisp, juicy, snow-white flesh and rich, complex sweet-tart flavor. Often compared to its McIntosh parent, Macoun has a deeper, more aromatic taste with distinctive notes of strawberry, berries, and warm spice, making it one of the most flavorful apples for fresh eating.

 

It is excellent for snacking, salads, applesauce, and desserts, and it is particularly well suited for baking because it can hold its shape nicely in tarts and other baked dishes.

Macoun generally ripens in mid-to-late September, with its relatively short harvest season often extending into early October depending on the growing region. One of its most interesting qualities is its history: Macoun was developed at the New York State Agricultural Experiment Station in Geneva, New York, from a cross between McIntosh and Jersey Black, and was named after Canadian horticulturist W. T. Macoun.

 

Its beautiful deep wine-red skin, exceptional fresh flavor, and classic New England character have made Macoun a longtime favorite at orchards and farm stands, although growers must watch the fruit carefully because ripe Macouns have a tendency to drop from the tree.