McIntosh Apple

Malus domestica

McIntosh Apples myfavouritepastime.com_6041
McIntosh Apple

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

McIntosh Apples myfavouritepastime.com_6042

Nutritionally apples are a source of the soluble dietary fibre, pectin. An average apple (140g, 5oz ) has 68 calories.

Culinary Use

  • 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.

McIntosh Apples myfavouritepastime.com_6044 Last updated: February 22, 2018

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

13 thoughts

  1. I miss McIntosh apples so much, and when I go back to Canada for a visit, I eat my weight in them. They still taste like they did 50 years ago.

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