North American Fruit Explorers mailing list at ibiblio

[Douglas Woodard <dwoodard@becon.org>]

In my limited experience of Macoun, it is anything but hard, super-crisp 
("breaking") without being hard, the most attractive texture of any 
apple I know. The supermarket Honeycrisp I have eaten here in Ontario 
could be described as hard and don't have the extreme crispness of 
Macoun. I suspect that Honeycrisp is popular because most people have 
never eaten Macoun, and since Macoun is not grower-friendly they 
probably never will.

Doug Woodard
St. Catharines, Ontario, Canada

Alan Haigh wrote:

[snip]

> Macintosh has a much more 
> distinctive aroma, however and a special crunch which when hardened 
> through breeding, became Macoun and then Honeycrisp, 2 apples the public 
> generally finds vastly superior to Liberty.

[snip]