Pronounced "MaCowan," this is a hybrid apple created in New York State in the 1920s. Features bright white flesh that is crunchy and juicy. Flavor profile is sweet and sour. Good for cooking or baking and eating raw. Many people regard this as one of the World's best apple varieties.
Short and stout round medium sized apple, dark red with blazes of yellow and green. The flesh is crunchy and very white.
Selecting and Buying
Preparation and Use
Best eaten raw. Can be make into pies, apple sauce, or baked with cinnamon and brown sugar.
Conserving and Storing
Keep in a cool place not contained in a bag of any kind, apples put off ethylene gas, which accelerates ripening and then spoiling.
Great for making apple sauce.
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