As is the case with many other apple varieties, the Macoun apple is a hybrid. Its parents are the McIntosh and Jersey Black; it was developed at the New York State Agricultural Experiment Station in Geneva and introduced to the public in 1923.
Taste: Extra sweet, very juicy, and tender
Use: Perfect with cheese and wine, good in salads and sauces
Nutritional value: Low in calories, high in water, contains vitamins A, B, and C
Fun fact: This apple is a bit of a troublemaker. Due to its short stem, it tends to fall off the branch easily. It is also highly susceptible to disease
Availability: October through November