One excellent eating apple that gets overlooked a lot is the McCoun - it wasn't even listed in the otherwise excellent "Apples for the 20th Century". I guess that it's only grown locally (in the north east).I grow Macoun her on the Oregon coast and it is no where as well producing as it was in CA.
It is considered a "Macintosh type" apple, and it has a similar flavor to the Mac. To my palette, it is not as rich in aromatics as a good mac, but it gets sweeter and keeps a little better than a mac. It also has a terrific crunch. It is nearly as crunchy as a honeycrisp, but it's softer (easier to chew) and juicier than a honeycrisp. It also holds up better in pie and such than a mac, although it can be cooked down to a good sauce. It looks similar to a macintosh, but is not as flat, and has slightly square shoulders.
Does anyone know why this apple is so rarely mentioned? Does it not grow well elsewhere? It is not a rare apple - there's a huge market for it in the Boston area.
Thanks,
Ginda Fisher
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