Macoun Apples are a cross between the McIntosh and Jersey Black apples and were developed at the New York State Agricultural Experiment Station in Geneva in 1932.
The Macoun Apple (pronounced “Ma-cown”) is actually named for a famous Canadian horticulturalist W.T. Macoun. This apple is also one of the parents of the Honeycrisp apple.
Macoun apples make their appearance during the holiday season, and their crisp flesh and sweet taste are ideal for holiday pies. Add this apple to fresh salads or serve alongside sharp cheeses.
The natural sweetness of this apple is also well-suited for sauces without the need to add much additional sugar. This apple doesn’t keep very long; they are best used within a few weeks of picking. Store them in the refrigerator for up to two weeks.