McIntosh Apple

Availability: September 10
Flavor: subacid to sweet, tangy - almost tart, reminiscent of strawberry or elderberry, aromatic
Flesh: white, sometimes tinged red, very juicy, tender, crisp, somewhat firm
Storage: a few weeks with refrigeration
Misc: good all-around dessert apple for sauce, cider, or snacking but tends to lose shape in pies
From Wikipedia, the free encyclopedia:
The McIntosh Red (or McIntosh; colloquially, the Mac) is an apple cultivar with red and green skin, a tart flavor, and tender white flesh. It ripens in late September. It is traditionally the most popular cultivar in Eastern Canada and New England, well known for the pink applesauce unpeeled McIntoshes make. It is also well-suited for cider and pies. It is common to find this cultivar packed in children's lunches in North America owing to its small to medium size and longstanding reputation as a healthy snack. Every McIntosh apple has a direct lineage to a single tree discovered in 1796 by John McIntosh on his farm in Dundela, a hamlet near Morrisburg, in Dundas County, Ontario, Canada. He discovered the tree as one of 20 apple seedlings while clearing the farm, which he had just purchased. He transplanted the seedlings, cultivated them, and only one of them was still alive by 1830. The surviving apple tree lived until 1909. The oldest surviving descendant died on July 25, 2011.

Serving the Willamette Valley since 1934