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