This old well-known variety was discovered as a chance seedling by John McIntosh in 1811. Its deep red finish sometimes carries a green blush. Juicy, tangy, & tart, McIntosh has a tender white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. (Cook’s hints: McIntosh’s flesh cooks down easily; if making pie, cut your slices thick or add a thickener). This apple is available in the orchard in mid-September.
