|Hybrid parentage||'McIntosh' × 'Jersey Black'|
|Origin||Geneva, New York, USA, introduced 1923|
Macoun apples are a cross between the McIntosh and Jersey Black varieties. The Macoun ("Ma-cown," after the variety's namesake, Canadian horticulturalist W.T Macoun, but sometimes also pronounced either "Ma-coon" or "McCowan") was developed at the New York State Agricultural Experiment Station in Geneva, by R. Wellington. It was first introduced in 1923, and is an eating apple. Macouns are also very popular at roadside stands and pick-your-own farms. Availability is generally October through November.
Aside from its short season of availability, the popularity of the apple is somewhat compromised by the problems it gives orchardists. The Macoun has a short stem, and there is a tendency for the apple to push itself off the branch as the fruit matures; also, the Macoun tends not to produce reliable crops each year, with a good harvest followed by a sparser one.
The skin is a dark red with a purplish flush. Its very firm flesh is juicy and snow white, tasting sweet with a hint of berry.
- Scab: High
- Powdery mildew: High
- Cedar apple rust: High
- Fire blight: Medium
- "CALS Impact: Five Important Apple Varieties Named by Cornell." http://www.cals.cornell.edu/cals/public/impact/apple-varieties.cfm
- Dr. Stephen Miller of the USDA Fruit Research Lab in Kearneysville, West Virginia.
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