Macoun is a treasured New England variety, first developed in 1932 at the New York State Agricultural Experiment Station in Geneva, NY. A cross between McIntosh and Jersey Black, it blends the fragrant sweetness of its McIntosh parent with the depth and complexity of Jersey Black, creating a flavor that’s both familiar and delightfully unique.

Its deep red, sometimes almost purple, skin often features a soft bloom, hinting at the tender white flesh within. Macoun apples are exceptionally aromatic, with a crisp bite that quickly melts into juicy sweetness, balanced by a gentle tartness. This makes them an absolute treat for fresh eating, though they also shine in autumn salads and desserts. Beloved for its short season and exceptional taste, Macoun has earned a loyal following.