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.
A person who observes or participates in an agricultural tourism activity on this property assumes the risks inherent in agricultural tourism activity. Risks inherent in the agricultural tourism activity may include conditions on the land, the unpredictable behavior of farm animals, the ordinary dangers associated with equipment used in farming operations, and the potential that a participant in the agricultural tourism activity may act in a negligent way that may contribute to injury or death. The agricultural tourism provider is not liable for the injury or death of a person involved in an agricultural tourism activity resulting from those inherent risks. Wisconsin State Statute 895.524
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