Available mid-fall into the early winter months; while the exact parental origin of the McIntosh apple is unknown it is known to be a relative of many popular new varieties such as the Empire, Cortland, Liberty, Macoun, Lobo and Spartan.

What’s It Like?

  • Tart – sweetens while ripening
  • Crisp bright-white flesh
  • Juicy
  • Thick skin


McIntosh apples can be used cooked or raw and in both sweet and savory preparations. Add slices atop a pizza or tart, use chopped as a stuffing or puree and add to a soup. The flesh of the McIntosh apple is delicate and will breakdown when cooked. Pair with dense apples such as Granny Smith, Rome, Green Dragon or Fuji to make pie filling or slow cook to make sauces and chutney. Diced McIntosh will add sweetness and moisture to cakes, breads and cookies. Their slightly spicy flavor and juiciness makes them a perfect apple for use in juice and cider. Its flavor pairs well with maple, pecans, celery, pork, blackberries, cherries, cinnamon, nutmeg and flavorful cheeses such as feta, gorgonzola and sharp cheddar.

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