The first McIntosh orchard was started in 1811 in the
heart of Dundas County in Ottawa Canada when United Empire Loyalist John McIntosh bought
the Dundela farm and discovered 20 apple trees in the woods.
He transplanted them into a garden next to his log shanty, but
all the trees, save one, had died by 1830. Forty years later, his
son Allan used the seedlings to plant a red apple nursery where the
original tree survived, bearing fruit until 1906.
Today, every tree growing McIntosh apples descended directly
from John McIntosh's orchard.
General Usage
McIntosh is a semi-tart apple. It works well in most cooked dishes, and
is an excellent accent for pies, apple tarts, and cobblers. They add zing to cider and
real pucker power to apple sauce.
What to Avoid
McIntosh apples must be harvested quickly and stored in a cool place. Even
when these conditions are met, McIntosh do not stay firm for long. Eat
them quickly, or use them in a cooked dish or dry them for a delightful winter treat.
Favorite Recipies
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