Mcintosh Apple
By: Anonymous

About

McIntosh is not perhaps as widely known as its 19th century contemporaries like Golden Delicious or Red Delicious, but is nevertheless a highly influential apple variety with numerous offspring.
The McIntosh style is typified by attractive dark red or (more often) crimson colours, and a crunchy bite, often with bright white flesh. The flavour is simple and direct, generally sweet but with refreshing acidity, and usually a hint of wine - often referred to as vinous.  In general these apples keep reasonably well in store, but the flavour falls away quite rapidly - although remaining perfectly pleasant.  Nevertheless to get the full vinous sugar rush it is best straight from the tree.
These characteristics - the crimson colour, white flesh, and vinous flavour (which fades in storage) - are invariably apparent in its numerous offspring, making this one of the easiest apple styles to identify in taste tests.

Information
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Physical Description

Colors: Red and Green skin


Tasting Notes
Flavors: tart, sweet
Mouthfeel: Tender
Food complements: Cinnamon, Brown sugar, Maple syrup
Beverage complements: Tea, Coffee, Milk, Juice
Substitutes: Snow apple, Macoun apple, Spartan apple, Cortland apple, Empire apple, Jonamac apple


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: september, opctober
Choosing: Look for apples that feel firm to the touch with no visible holes, bruising or wrinkles.
Buying: McIntosh apples are available all year in supermarkets. Also available in farmer's markets in peak season.


Preparation and Use
McIntosh apples are well suited for applesauce, cider and bakes goods like pie, crisp and crumble.
Cleaning: Clean the skin of the apple gently to remove pesticides and wax.