One of the great North American varieties discovered by a John McIntosh in Ontario, early 19th century, who started propagating the apple.
Achieves its best flavor in colder apple growing regions.
Dark crimson red and extremely crunchy, often bright white flesh, with flavor that is sweet and mild with a hint of wine; therefore often referred to as ‘vinous’.
Best eaten straight from tree but stores reasonably well.
Delicious used in raw and cooked recipes, the spicy flesh will break down with heat making it perfect for juice and cider.