Ruby Mac

Ruby Mac is a striking McIntosh-type apple known for its beautiful deep ruby-red skin, juicy flesh, and classic sweet-tart, aromatic flavor.

It has a pleasant balance of sweetness and tartness with the characteristic vinous flavor associated with McIntosh apples, and some tasters note subtle berry and spice flavors. Ruby Mac is excellent for fresh eating and snacking, but it is also a versatile apple for baking, pies, applesauce, and other cooking uses.

Ruby Mac generally ripens in early to mid-September, although the exact timing can vary by region. One of its most distinctive characteristics is its nearly solid-red color with very little striping, giving it an especially attractive appearance at farm stands and markets.

Ruby Mac was discovered as a natural limb mutation of McIntosh by Bernard Thome in Michigan and was introduced commercially as RubyMac®. Interestingly, while it develops its red color weeks ahead of many other McIntosh strains, it generally reaches full maturity at about the same time as other Macs.

Its combination of classic McIntosh flavor, beautiful color, firmness, and good ability to remain on the tree makes Ruby Mac a standout early-fall apple.