Macoun apples are descendent from both McIntosh and Jersey Black apples. Macoun is pronounced ‘ma-cow-an’ versus ‘ma-coon’ as some pronounce the name. The macoun apple is a parent apple of the popular Honeycrisp. Macoun apples are considered one of the best all-purpose cooking apples around.

Macoun apples are a medium size variety and when ripe have a deep red to purple or almost black hue and an often irregular shape. The underlying green skin is sometimes visible at the stem or present beneath the deeply colored marks inherited from its Jersey Black parent apple. Macoun apples have a creamy white, tender-crisp flesh. The New York apples are extra sweet, and have a rich, mild taste, with hints of berry.

Serving Ideas

Macoun apples make their appearance during the holiday season, and their crisp flesh and sweet taste are ideal for holiday pies. The apples are popular in New England and are good for eating fresh, out-of-hand as a snack. Add sliced macoun apples to fresh salads or serve alongside sharp cheeses. The natural sweetness of the macoun apples is also well-suited for sauces without the need to add much additional sugar. Macoun apples don’t keep very long; they are best used within a few weeks of picking. Store macoun apples in the refrigerator for up to two weeks.

Geography/History

Macoun apples were discovered in 1923 at New York’s Geneva Research Station. The apple was named for Canadian horticulturalist and fruit grower, W.T. Macoun, who oversaw two dozen experimental apple orchards across Canada at the turn of the century.

Seasons/Availability

Macoun apples are available in the fall and early winter months.