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Macoun
type: Dessert, Eating, Pie, Sauce
synonyms: Mekaun
summary: Developed in New York State in the 1920s, this progeny of the McIntosh is a refreshing eating apple and makes great apple sauce.
identification: Medium size apple when thinned properly, otherwise small. Round conic, tending to round shape. Some vague ribbing on the sides and around the eye. Skin base colour is green with deep red blushes and stripes. Usually develops a bluish bloom as it ripens. The stem is short and stout, set in a shallow cavity.
characteristics: Flesh is very light greenish white, crisp, juicy and sweet with a spicy, strawberry flavour. Tends to bruise quite easily.
uses: Intended as a fresh eating apple, but often also used for apple sauce and pies. Holds its shape well in baking. A nice addition to a salad.
origins: Developed in 1923 by Richard Wellington at the New York State Agricultural Experiment Station in Geneva, New York (U.S.A.) by crossing a McIntosh with a Jersey Black and introduced in 1923. It was named in honour of William Macoun, Dominion Horticulturist at Canada's Central Experimental Farm near Ottawa.
cultivation: Hardy, vigorous, upright tree. Bears fruit on spurs. Starts to bear fruit after six years old or more, but produces annual crops, alternating between scant and abundant. Does best in cooler, sunny climates.
cold storage: Keeps up to five months in cold storage but at the risk of become mealy.
vulnerabilities: Highly susceptible to canker and scab. Moderately susceptible to fireblight.
harvest: Ready for harvest starting late in the fourth period, 130 to 150 days after bloom. Susceptible to fruit drop.
pollination group: C
pollination peak: 11
ploidism: Diploid. Self sterile.
cold storage weeks: 20
harvest period: 4
hardiness: 4
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