[3], The McIntosh apple is a small- to medium-sized round fruit with a short stem. hide. One of the seedlings bore particularly good fruit. 87% … According to the US Apple Association website it is one of the fifteen most popular apple cultivars in the United States. In the 20th century it was the most popular cultivar in Eastern Canada and New England, and is considered an all-purpose apple, suitable both for cooking and eating raw. Mint engraver Sheldon Beveridge engraved the image of a group of three McIntoshes and a McIntosh blossom which adorn one side with a ribbon naming the variety. [3] In the late 1940s, Canadian ambassador to the United Nations Andrew McNaughton told Soviet Minister for Foreign Affairs Andrei Gromyko that the McIntosh Red was Canada's best apple. McIntosh apples were discovered as a chance seedling by John McIntosh in 1811; The McIntosh apple is aromatic, juicy, sweet and tangy-tart; The tender white flesh of the McIntosh make it an old time favorite; Skin has a deep red finish that sometimes carries a green blush; Great for eating out of hand as McIntosh … Although they won’t work with all varieties, they will work with most. It has been a long time since our European forebears brought forth on this continent the apple, the fruit we have come to regard as quintessentially American. He transplanted the seedlings next to his house. A Guide to Apples. [2], John McIntosh's son Allan (1815–1899)[2] learned grafting about 1835;[10] with this cloning the McIntoshes could maintain the distinctive properties of the fruit of the original tree. [6], The McIntosh is one of the most common cultivars used in cloning; a 1996 study found that the McIntosh was a parent in 101 of 439 cultivars selected, more than any other founding clone. 50% or more of its flowers die at −3.1 °C (26.4 °F) or below. After 300 years of preserving the best varieties, we enjoyed more than 15,000 apple kinds, many of which were uniquely American and tied closely to place—for instance, by being the local apple of choice for folks' favorite apple pie. why and why not. 1796 was the year of McIntosh's immigration to Canada. I just can't bring myself in doing something (even things I would love to do) when there are people nearby. A lot of the apples also have worms and I know they often come off a little early, but this early drop has happened the last couple years and we always picked lots of wormy apples … In my humble opinion, McIntosh apples are the best apples for applesauce. In fact, apples first got here from their native Kazakhstan via Western Europe in the 17th century. [19], In 1995 the Royal Canadian Mint commissioned Toronto artist Roger Hill to design a commemorative silver dollar for release in 1996. report. [2] Earliest sales were in 1835, and in 1836 the cultivar was renamed the "McIntosh Red";[d] it entered commercial production in 1870. [3] It is one of the top five apple cultivars used in cloning, and research indicates the McIntosh combines well for winter hardiness. The "Gem" was also considered as a name for the apple. It has extremely white flesh. But with all of those apple … Thanks to the many varieties of apples available—Red Delicious, Fuji, Gala, McIntosh, Granny Smith, and so on—the possibilities are limitless for apple-themed menu items.. The confusion may have stemmed from an error on the 1912 plaque erected by the McIntosh family. Apple Inc. employee Jef Raskin named the Macintosh line of personal computers after the fruit. Snag a $40 Espresso Machine with Solid Reviews … The McIntosh (/ ˈ m æ k ɪ n t ɒ ʃ / MAK-in-tosh), McIntosh Red, or colloquially the Mac is an apple cultivar, the national apple of Canada.The fruit has red and green skin, a tart flavour, and tender white flesh, which ripens in late September. As the first settlers, and those who followed them, forged an American identity, so did European apples become American. It tasted, to me, like a cross between a Honeycrisp and a Granny Smith—a great tart-sweet balance and a big apple flavor. Jonathans and underripe Golden Delicious are my favorite eating apples. [3] A house fire damaged the original McIntosh tree in 1894; it last produced fruit in 1908, and died and fell over in 1910. discussion from the Chowhound General Discussion, Apples food community. It is not to be confused with, The same study found that 64% of the cultivars selected came from five founding clones: in descending order, the McIntosh, the. These apples may sometimes be difficult to find in commercial settings because they can be difficult to handle once they have ripened, as they tend to crack. And from the "U-pick" Riamede Farm, in Chester, New Jersey, which grows antiques including the Paragon, Ruby, Turkey, and the exceedingly rare King David, to Cummins Nursery, in Ithaca, New York, offering New York's own rarities, the Esopus Spitzenburg and the Newtown Pippin, it is clear that an apple renaissance is upon us. [6], If unsprayed, the McIntosh succumbs easily to apple scab, which may lead to entire crops being unmarketable. Winesap apples are an apple cultivar developed in the mid-1800s. This apple is the least firm of all the ones rounded up here. It has a red and green skin that is thick, tender, and easy to peel. [14] McIntosh was selling seedlings from the tree by 1820, but they did not produce fruit of the quality of the original. Someone said that they can’t find them anymore. If eaten fresh, texture is as good as any other apple… The tree has quite a few apples on it, but it isn't "loaded". Jersey Mac: The Jersey Mac is an early strain of the McIntosh Apple. The Braeburn, first originated in the 1950s and, by the 1990s, it accounted for 40 percent of apple production in New Zealand, and it has become one of the top five varieties in Washington state, the highest apple … Most people use a tart or slightly tart apple for optimum flavor. [3] The tree is hardy to at least USDA Hardiness zone 4a, or −34 °C (−29 °F). Jim. She had died by the time he found her, but he settled as a farmer in Upper Canada. The Macoun, a hybrid of the McIntosh and Jersey Black grown by the Agricultural Experiment Station in Geneva, NY, was named for him in 1923. He and his wife cultivated it, and the family started grafting the tree and selling the fruit in 1835. Several print and online sources, as well as the 1996 commemorative silver dollar, have mistakenly stated 1796 as the year of the McIntosh's discovery. That constant feeling of being judged by … He deliberately misspelled the name to avoid conflict with the hi-fi equipment manufacturer McIntosh Laboratory. [17] Production remained important to Ontario, however, as 30,000,000 kilograms (66,000,000 lb) of McIntoshes were produced in 2010. The McIntosh Apple … [15], The original tree discovered by John McIntosh bore fruit for more than ninety years, and died in 1910. But a new report can teach you how to save tastes of history like the citrusy Newtown Pippin. The McIntosh was never grown commercially in the UK but used to be widely sold here, says Adrian Barlow, chief executive of English Apples and Pears Ltd. "Part of the reason it's less … Whereas McIntosh's become softer and absorb more liquid than most any other baking apple. Its white flesh is sometime tinged with green or pink and is juicy, tender, and firm, soon becoming soft. The reason it’s called a snow apple is pretty clear once you cut into the apple. It is an all purpose apple great for eating fresh, cooking, cider, or juice. do u like mcintosh apples? McIntosh apples are very sweet/tart apples that used to be common in grocery store produce sections in the 90s. They’re sweet, tangy and their distinctive flavor translates beautifully to applesauce. I haven't seen that variety in a very long time. See more ideas about mcintosh apples, apple, apple art. It is said to be an ancestor of a popular modern day apple with a pretty white flesh, the McIntosh. [18] A popular subscription funded a plaque placed 100 metres (110 yd) from the original McIntosh tree in 1912. Four out of five North American apple varieties are on the brink of vanishing. For those of you who can’t get Jonathan apples to munch on, these will satisfy. They don’t show Granny Smith (which can have a pH of 3.3-3.9) much love, but if you’re like me and love yourself a tart apple, you really can’t go wrong with the Granny. [10], The McIntosh's discoverer, John McIntosh (1777 – c. 1845–46),[2] left his native Mohawk Valley home in New York State[11] in 1796[10] to follow his love, Dolly Irwin, who had been taken to Upper Canada by her Loyalist parents. The fruit has red and green skin, a tart flavour, and tender white flesh, which ripens in late September. ", PRI disease resistant apple breeding program, https://en.wikipedia.org/w/index.php?title=McIntosh_(apple)&oldid=995802739, Short description is different from Wikidata, All Wikipedia articles written in Canadian English, Articles with disputed statements from August 2014, Creative Commons Attribution-ShareAlike License, This page was last edited on 22 December 2020, at 23:48. [6], The McIntosh is most commonly cultivated in Canada, the United States, and eastern Europe. 8 comments. In our American colonial and federal past, when we were all much more self-sufficient, producing much or all of our own food or not far from its source, a farmer's fortune could be made by discovering (and selling grafts of) an apple that excelled at one or more uses, like eating out of hand; baking, cooking, or preserving; or, most profitably, making (hard) cider. From our new varieties such as CandyCrisp® and SnappyMac™ to the traditional McIntosh, Cortland and Gala, our apples … In the 20th century it was the most popular cultivar in Eastern Canada and New England, and is considered an all-purpose apple… Tasked with sourcing unique and hard to find varieties ; Interested in exclusive access to new varieties and brands; We truly provide some of the best fruit in the world. Again, this depends heavily on your preferences. [7] The fruit is optimally stored in a controlled atmosphere in which temperatures are between 1.7 and 3.0 °C (35.1 and 37.4 °F), and air content is 1.5–4.5% oxygen and 1–5% carbon dioxide; under such conditions, the McIntosh will keep for five to eight months. John McIntosh discovered the original McIntosh sapling on his Dundela farm in Upper Canada in 1811. It stores for two to three months in air, but is prone to scald, flesh softening, chilling sensitivity,[3] and coprinus rot. The flesh is firm, juicy, and white. It's just a great eating apple. We tried to list apples found all over North America. In it are a directory of exceedingly rare varieties, with orchards and nurseries noted, and tips on how to help preserve our bio-diverse apple heritage. [6] The parentage of the McIntosh is unknown, but the Snow Apple (or Fameuse), Fall St Lawrence, and Alexander have been speculated. [c][2], While clearing the overgrown plot McIntosh discovered some wild apple seedlings on his farm. Every McIntosh is a graft of the original tree that John McIntosh discovered on his Ontario farm in 1811, or a graft of a graft. McIntosh are softer apples, therefore, they break down quicker in the saucepan and don’t … The McIntosh Apple has a distinct perfume-like aroma. [12] He married Hannah Doran in 1801, and they farmed along the Saint Lawrence River until 1811,[b] when McIntosh exchanged the land he had with his brother-in-law Edward Doran for a plot in Dundela. Today, four out of five uniquely North American apple varieties are close to disappearing. Every McIntosh apple picked in the world today, for example, is descended from the singular tree that lucky American expat John McIntosh discovered on his Ontario, Canada farm in 1811. It is also found in Kashmir region of southeast Asia. Following its introduction, apple cultivation spread inland. [2] The McIntosh grandchildren dubbed the fruit it produced "Granny's apple", as they often saw their grandmother taking care of the tree in the orchard. [2], "McIntosh apple" redirects here. The apple was very tart and didn’t … [15][dubious – discuss], The McIntosh made up 40% of the Canadian apple market by the 1960s;[16] and at least thirty varieties of McIntosh hybrid were known by 1970. [10] Horticulturalists from the Upper Canada Village heritage park saved cuttings from the last known first-generation McIntosh graft before it died in 2011 for producing clones. McIntosh apples are aromatic, juicy, sweet and tangy-tart. McIntosh and Red delicious are among the fruitiest, juiciest apples apples around, and it is annoying that the hybrid is so poor. Consistent characteristics are achieved by grafting cuttings (scion wood) from trees that produce desirable apples onto very young trees (whips) that will grow to produce apples identical to those from by the predecessor trees. McIntosh achieves its best flavor in colder apple-growing regions. The McIntosh Apple was developed in Ontario, Canada in 1798. In 1870, it entered commercial production, and became common in northeastern North America after 1900. The McIntosh … [9], Apple trees were introduced to Canada at the Habitation at Port-Royal (modern Port Royal, Annapolis County, Nova Scotia) as early as 1606 by French settlers. [13], The McIntosh has been designated the national apple of Canada. The McIntosh has a red and green skin and white flesh inside. Northern Spy. My Experience with this Apple (Rating Scale 1-10) Crispiness: 5 Tartness : 8 Apple … McIntosh has a tender white flesh and its skin has a … It can be eaten fresh, used in pies, or for sauce. [2], Apple Inc. employee Jef Raskin named the Macintosh line of personal computers after the McIntosh. Our top-selling baking apples are Jonathan, McIntosh… Of all the bespoke, can't-find-it-in-the-supermarket apples, the Sansa was the most impressive. 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