Add sliced Macoun apples to fresh salads or serve alongside sharp cheeses. They may have other shortcomings, but they all taste great! Macoun, but sometimes also pronounced either "Ma-coon" or "McCowan") was developed at the New York State Agricultural Experiment Station in Geneva, by Richard Wellington.It was first introduced in 1923, and is an eating apple. One reason is because I don’t harvest mine until they are so ripe they are about to or have fallen from the branches. Macoun apples make their appearance during the holiday season, and their crisp flesh and sweet taste are ideal for holiday pies. The apples are a cross between McIntosh and Jersey Black, and they're named after a famous Canadian fruit breeder. The Honeycrisp has grown in popularity through its life as more and more people have fallen for its crunch. The crunchiness is accentuated by the light and airy feel of the flesh. It’s a good apple. 'Macoun' apples are a cross between the 'McIntosh' and 'Jersey Black' cultivars. Besides excellent flavour, not surprising with Macoun as one of its parents, Liberty is resistant to the major apple diseases. The Macoun is an aromatic type of apple with plenty of sweetness. It has a snowy white flesh that is tender, crispy and a lovely addition to a fruit salad or cheese platter. But Macoun has a harder, crisper flesh than the Mac, and its complex flavor hints of strawberry and spices. Macoun apples are extra sweet, aromatic, and juicy with a hint of crunch Pairs perfectly with wine and cheese & are also great in salads and applesauce T raditional favorite of … They introduced Liberty to the market in 1978. This hybrid apple produces a very sweet yet slightly tart taste with a hint of berry, a perfect dessert-quality apple. Gaye gave me one extra apple to taste as well. They are medium-sized, and when ripe, they are deep red to dark purple in color. Macoun apples are my favorite of all the apples we have planted. Was this review helpful? Scientists at the New York State Agricultural Experiment Station developed it in 1955 by hybridizing Macoun with another type of apple. It was a Pristine apple and it was perfectly imperfect. Of course, if you enjoy baking cakes, muffins, puddings, or pies then the Macoun won’t let you down in the kitchen. The apples are popular in New England and are good for eating fresh, out-of-hand as a snack. The above is only a sampling of the many great-tasting apple varieties. My Macoun apples, for instance, taste different — and much better — than any Macoun apples I can buy. The apple has a combination of tartness, sweetness, juiciness and crunch, ranking high in all categories in our taste test. Crunchy, tasty and sweet. Their sweet-tart flavor evokes McIntosh (which is one of Macoun’s parents). The Macoun ("Ma-cown," after the variety's namesake, Canadian horticulturalist W.T. Here are some other flavorful apples I’ve planted. My Macoun apples, for instance, taste different - and much better - than any Macoun apples I can buy. One reason is because I don't harvest mine until they are so … Macoun apple (Bar Lois Weeks) While they are good for most culinary uses, Macouns are highly sought-after as a fresh-eating apple. Macoun is an apple variety that was developed at the New York State Agricutural Experiment Station, and it was introduced to the market in 1923 by Richard Wellington. In the United States, Macoun apples ripen and is ready for harvest in October and November, later in the year than other types of apples. My Macoun apples, for instance, taste different — and much better — than any Macoun apples I can buy. The sweet, crunchy taste of fall makes sauces and desserts wonderful and they store well for about four to six weeks, if done right. Instance, taste different — and much better — macoun apple taste any Macoun apples make their during. 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