Macoun is the kind of apple people wait all year to find. Especially beloved in New York and across the Northeast, its short fall season only adds to the following.
A cross between McIntosh and Jersey Black, Macoun inherited McIntosh’s aromatic flavor but brings a sweeter, richer taste and an exceptionally juicy bite.
Its deep red, sometimes almost purple skin makes it easy to spot. But flavor is what keeps Macoun fans coming back. Crisp, sweet-tart, and fragrant, it’s at its best eaten fresh, sliced into salads, or paired with a sharp cheese.
