There are over 7,500 cultivars of apples and about 100 are commercially grown.
McIntosh has a thick green and red skin, which is tender and easy to peel. It’s a parent variety of many other apples like Cortland, Empire and Spartan
McIntosh apples bruise more easily than other apples and should be handled with care.
They are small to medium sized and round in shape.
The flesh is white, juicy, sometimes tinged with green and pink soon becoming soft. It’s very juicy and slightly tart in flavour.
John McIntosh discovered the original McIntosh sapling on his Dundela farm in Upper Canada in 1811. In 1870, it entered commercial production.
It’s cultivated in Canada, USA and Eastern Europe
Nutritionally apples are a source of the soluble dietary fibre, pectin. An average apple (140g, 5oz ) has 68 calories.
- McIntosh is an all-purpose apple that can be eaten fresh, cooked or dried.
- Cooking results in an exceptionally smooth texture that may not appeal to some people.
- It’s primarily used for dessert because it cooks faster than other cultivars.
Storage: McIntosh can become mealy when stored below 2ºC (36ºF).
Season: September to spring the following year.
myfavouritepastime.com Last updated: February 22, 2018