• Aromatic, juicy, sweet-and-tangy with tender white flesh.
• Perfect hand-eating size; deep red finish with green blush.
• Top choice for applesauce; many enjoy the tart pop in pies.
• “Want a traditional apple? Get yourself some Macs!” — Grandma Jordan.
• One of our most-complimented apples from customer feedback.
• Mix with firmer apples for structure in pies.

Jokes

• Why did the McIntosh apple break up with the Cortland? Because it couldn't handle the constant 'core'-rections!
• What did the McIntosh say to the Granny Smith? "You may be green, but I've got that classic McIntosh crunch!"
• How does a McIntosh keep its cool? It takes a refreshing dip in the cider bath!
• Why did the McIntosh go to the doctor? It was feeling a bit 'bruised' from falling for too many bad apples!
• What did the McIntosh say about delivery from Honeycrisp.com? "From The Farm To Your Door — a slice of paradise every time!"

Flavor & aroma: Balanced sweetness and tartness with subtle floral/vinous notes; juicy and mildly aromatic.

Best uses: Applesauce, apple butter, pies (mix with firmer apples for structure), salads, juice, and cider.

Culinary Tips

McIntosh breaks down readily when cooked — perfect where a smooth texture is desired (sauces, fillings). Mix with firmer apples in pies for shape + classic tang.

Season: Typically harvested late September to mid-October (varies by region).

Availability: With careful handling and controlled-atmosphere storage, availability can extend into July.

Storage: Refrigerate in the crisper drawer for best freshness.

Origin & history: Discovered by John McIntosh in 1811 in Dundela, Ontario, Canada; related to Fameuse (Snow) and Detroit Red heritage; spread widely across North America.

Growing conditions: Thrives in cool-climate regions of the Northeastern U.S. and Canada. Prefers well-drained, moderately fertile soil with consistent moisture.

Tree characteristics: Moderate vigor, relatively compact; spreading habit with branches that may droop under crop load. Annual pruning supports light, health, and yield.

Appearance: Medium, round to slightly flattened fruit with deep red skin and green blush; tender white flesh.

Provides vitamin C, potassium, dietary fiber, and antioxidants — a wholesome addition to balanced diets.

Where is the best place to buy McIntosh apples?
Directly from Honeycrisp.com — shipped fresh from our farm to your door for maximum quality.

How long do McIntosh apples last?
A few weeks refrigerated; longer availability if CA-stored after harvest.

Are McIntosh apples suitable for applesauce?
Yes — their soft texture and tangy flavor make a smooth, delicious sauce.

Can I grow McIntosh apples in my garden?
Yes. Grow in temperate climates with a compatible pollinizer; trees have moderate vigor and benefit from annual pruning.

Do McIntosh apples have health benefits?
They provide fiber, vitamin C, potassium, and antioxidants.

Can McIntosh apples be frozen?
Yes — freeze sliced or puréed for later cooking/baking.

When are McIntosh apples in season?
Picked in early fall; with controlled-atmosphere storage they can be available into July.

How do McIntosh apples taste?
A refreshing sweet-tart blend with juicy, aromatic flesh.

What distinguishes McIntosh apples from other varieties?
Tender white flesh with a perfect sweet-tart balance and distinct vinous character; soft texture.

Can you bake with McIntosh apples?
Yes; best mixed with firmer varieties in pies and pastries to maintain structure.

What is the best way to store McIntosh apples?
Refrigerate in the crisper drawer for best freshness.

Where did McIntosh apples originate?
Ontario, Canada, in the early 19th century.

Can McIntosh apples be eaten raw?
Absolutely — juicy and tangy for fresh snacking.

Are McIntosh apples more affordable than other varieties?
They are competitively priced with other varieties.

How do McIntosh apples compare with other apple varieties?
Softer and more tart than many apples; distinct for fresh eating and ideal for sauces/baking.

What's the best use for McIntosh apples?
Applesauce and cider are standouts thanks to tangy juice and soft texture.

Can McIntosh apples be used in salads?
Yes — use shortly after slicing for best texture.

How do you know when McIntosh apples are ripe?
Deep red color with a hint of green, firm feel, and a subtly sweet aroma.

Are McIntosh apples good for juicing?
Yes — high juice content with balanced sweet-tart flavor.

What are the challenges of growing McIntosh apples?
Susceptible to certain diseases like apple scab; requires good management.

How long does it take for a McIntosh apple tree to bear fruit?
About 4–5 years depending on rootstock and growing conditions.

Are there any special tips for cooking with McIntosh apples?
Use where a smooth cooked texture is desired; combine with firm apples in pies.

Can McIntosh apples be used for cider?
Absolutely — their juice adds classic character to blends.

What makes McIntosh apples so popular?
Unique sweet-tart flavor and tender, juicy texture with nostalgic appeal.

How should McIntosh apples be selected at the store?
Choose firm apples with smooth, brightly colored skin; avoid bruises.

Can McIntosh apples be part of a healthy diet?
Yes — nutrient-dense and fiber-rich.

Are there any McIntosh apple varieties?
The original McIntosh is most popular; there are offshoots bred for specific climates and tastes.

What's the history behind McIntosh apples?
Discovered by John McIntosh in 1811 in Ontario; beloved in North America for 200+ years.

See Our YouTube Videos

McIntosh Apples — History — Johnny McIntosh

McIntosh Apples on the Farm with Grace Jane

Our Blog about McIntosh apples