Looking for a classic heritage apple with a tangy, fresh flavour and a fine, tender texture? Look no further than the McIntosh! This sweet-tart juicy variety is popular for good reason.
McIntosh apples are known for their tart yet balanced flavour, fine tender texture, and bright red & green peel. This variety was discovered in Canada in the early 1800’s, making it a true heritage apple. McIntosh apples are crisp and juicy when freshly picked, and are used to make some of the best applesauce around!
There are lots of reasons to love mac apples! Read on to learn all about McIntosh apples and how best to use them in recipes.
Origins of the McIntosh Apple
McIntosh apples are from Southeastern Ontario, in central Canada. They were discovered in 1811 by John McIntosh, on his family farm south of Ottawa. John and his wife Hannah cultivated the chance seedling from a small sapling into a full-grown apple tree. Years later, the tree was propagated by their sons for sale by the family.
“Friends and family were impressed, so John extracted seeds from the fruit and grew seedlings to give away or sell to others. But the fruit those seedlings produced never tasted or looked like the fruit of his original tree. Almost 25 years later, an itinerant farmhand showed John’s son Allen how to clone the tree by grafting its branches onto seedling trees. These new trees produced fruit that looked and tasted exactly like the parent tree. The grafted trees were a hit, and selling them became a successful business for the family.”Growing Urban Orchards: How to Care for Fruit Trees in the City and Beyond, by Susan Poizner
All McIntosh apples grow on trees descended from the original tree in Ontario. Branches are snipped off healthy trees and grafted onto rootstocks to make new baby trees – an ancient method of plant propagation.
Their excellent natural characteristics make them a popular choice as a parent apple for apple breeders looking to cross-pollinate varieties. McIntosh apples are a parent variety for more-recent introductions like Spartan, Cortland, and Empire.
McIntosh apples are now the national apple of Canada! They are also used in the branding for Apple computers.
McIntosh apples are not genetically-modified (they are not GMO). These apples were created by natural cross-pollination of pre-existing trees, and were cultivated using natural methods.
What Do McIntosh Apples Taste Like?
McIntosh apples have a tart, sour flavour with a hint of autumn spice. The taste is almost citrusy and is acidic enough to be effervescent when eaten fresh. McIntosh apples are exceptionally aromatic, making them a fresh-eating favourite of those who prefer less-sweet apples. The flavour is best when eaten soon after harvest, when these apples truly do taste like fall!
Fruit sweetness and peel colour intensity increase as the apples are left to ripen on the tree in early autumn. Late September macs can be very sweet in comparison to early September macs from the same tree. The daily temperature swings of autumn bring out the sugars in the fruit, as well as the red blush of the peel.
The flesh of McIntosh apples is tender, juicy, soft, and bruises easily. The thick skin is green and red. These apples are generally smaller than other supermarket varieties.
Where Are McIntosh Apples Grown?
McIntosh apples are grown primarily in Canada and the USA, where they are a favourite tart cultivar on the east coast. The McIntosh is also grown around eastern Europe, including in Ukraine and Poland.
Harvest Season for McIntosh Apples
McIntosh apples ripen in late September-early October in North America, right in the middle of apple harvest season. These apples are in season throughout autumn and over the Christmas season. McIntosh apples sold in January-early September have generally been kept in controlled-atmosphere storage to extend their shelf life.
Tips for Buying McIntosh Apples
McIntosh apples are available for sale in colder apple-growing regions, including Canada, northern areas of USA, and eastern Europe. They can be found in local supermarkets and from orchardists at the farmers market or roadside fruit stands.
There are typically 3 McIntosh apples in a pound. McIntosh apples cost about $2-$3 per pound. The best time to buy McIntosh apples is in the fall during harvest season, when 5-lb bags are often available for $5, resulting in a great unit price of $1/pound of apples.
How to Grow McIntosh Apples
McIntosh apples are relatively easy to grow in comparison to some newer varieties. They grow best in climates where autumn nights are cool and the days are relatively warm and sunny. McIntosh apple trees can be grown in USDA zones 4-9.
McIntosh apple trees cannot be grown from seed. A seed from a McIntosh apple that grows into a fruit-bearing apple tree will produce genetically-unique fruit from its parent, as the seed was pollinated by a different variety.
“Today there are millions of McIntosh trees around the world. Like all cloned or grafted varieties, all are made from a cutting from the original tree or one of its descendants.”Growing Urban Orchards: How to Care for Fruit Trees in the City and Beyond, by Susan Poizner
McIntosh apples can be stored for months, but their flavour is certainly the best in the first month or two following harvest. These apples can be stored in a cold room or cellar for two or three months, extending their home storage period over the holidays. McIntosh apples can be stored for 6-8 months in commercial cold storage.
When storing McIntosh apples, choose apples without defects, damage, or bruising. Pick the apples at the peak of their ripeness, allowing them to develop a nice rosy blush on the tree, yet harvesting them before they fall on the ground. Windfall apples can be used to make applesauce, which can then be canned or frozen for long-term storage.
What to Make with McIntosh Apples
There are many excellent types of dishes to make with McIntosh apples. This variety has a balanced sweet-tart flavour and a unique soft, fine texture that cooks quickly. The tender flesh easily breaks down into a juicy pulp when cooked, making McIntosh a great choice for sauce.
McIntosh apples are most commonly used on their own to make applesauce and apple butter. They are also used in baking dishes that call for apples to be soft, tender, and almost creamy (such as cinnamon baked apples). Lastly, they are quite often mixed with firmer varieties (like Granny Smith) for use in pies and tarts to create a sweet, gooey sauce between the chunks of firmer apple.
McIntosh Apple Recipes
Here are some wonderful McIntosh apple recipes to try:
- Gourmet McIntosh Apple Pie
- McIntosh Country Apple Crisp
- Baked Apple Wedges with Autumn Spices
- McIntosh Applesauce
- Homemade Apple Cider
- Warm Cinnamon Apples
Baking with McIntosh Apples
McIntosh apples are good for baking in recipes which call for a soft, almost-creamy apple texture. This apple variety cooks quickly and becomes very tender when heated. When baking with McIntosh apples, it is important to understand and work with their fine, tender texture.
Baked dishes like cinnamon apples are perfect for McIntosh apples, as the cooked slices need to be soft enough to cut with the side of a spoon. An apple pie made with only McIntosh apples will have a very soft, pulpy inside.
While some audiences will appreciate a soft pie filling, others are looking for some firmer chunks inside pies and tarts. For this reason, McIntosh apples are generally used along with a firmer variety like Granny Smith, Honeycrisp, or Royal Gala, when used in baking dishes like pies, tarts, crumbles, crisps, and cobbler.
Substitutes for McIntosh Apples
Substitute apple varieties for McIntosh apples are generally other dessert apples with a balanced sweet-tart flavour and a soft texture. Some similar apple varieties include Spartan, Empire, Jonathan (and the Jonamac), Liberty, Cortland, Bramley’s, and Macoun.
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