| Malus domesticus | |
|---|---|
 | |
| Hybrid parentage | McIntosh ×Jersey Black |
| Cultivar | Macoun |
| Origin |  Geneva, New York, 1923 |
'Macoun' apples are a cross between theMcIntosh andJersey Blackcultivars.[1] The Macoun ("Ma-cown," after the variety's namesake, Canadian horticulturalistW.T. Macoun, but sometimes also pronounced either "Ma-coon" or "McCowan") was developed at theNew York State Agricultural Experiment Station inGeneva, by Richard Wellington. It was first introduced in 1932,[2] and is an eating apple. This apple is popular for making European style apple pies because it does not break down during cooking and remains firm. Macouns are also very popular at roadside stands and pick-your-own farms. Availability is generally October through November.[3]
Aside from its short season of availability, the popularity of the apple is 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 patent application for theHoneycrisp apple stated that it was descended from Macoun crossed withHoneygold, but this has since been disproved bygenetic testing.[4]
ThePrice look-up code for all sizes of Macoun apples is 3073.[5]
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.
