McIntosh is the best-selling apple in Canada. John McIntosh, a farmer in Dundela, Dundas County, Ontario, Canada, gave his name to a talented cross between Fameuse and Detroit Red apples. The variety was introduced in 1870 and went on to much fame and much crossbreeding. McIntosh has lent its good genes to several well-known varieties, including Cortland, Empire, Macoun, and Spartan apples. Did you know that the original tree was badly scorched when a fire burned down the McIntosh farmhouse in 1894. But the old Mac tree lived on, yielding its last crop in 1908. It fell over two years later, and a stone memorial now marks the site. Macs have white, tender, crisp flesh that's highly aromatic, and full of juice. This flavour carries over into apples sauce and apple cider.  Macintosh apples are the no. 1 apple used to make apple cider. 

Nutrition Highlights:

In the fall, there is nothing quite as delicious as the crisp bite into an Ontario McIntosh apple.  Besides their delicious taste, they're a rich source of pectin, a soluble fiber that helps lower cholesterol and also helps to prevent constipation. In addition, when you eat an apple, you are eating a low-fat food that is also associated with heart health. Apples are also rich in flavonoids which are naturally occurring plant compounds linked to lowered risk of cancer, heart disease and other illnesses. Quercetin, an important flavonoid found in apples which may help reduce symptoms associated with respiratory ailments. Apples have been called nature's toothbrush because they stimulate gums, increase saliva flow and reduce the build-up of cavity-causing bacteria. This versatile fruit is also a source of vitamin C and potassium.  All this great nutrition in just one fruit. 

Choosing & Storing:

Look for firm apples with rich colouring. Yellow and green apples with a slight blush are best. Your preference for a sweeter or tarter fruit and whether you plan to enjoy your apples raw or cooked will guide your choice of variety. Just remember that Red and Golden Delicious are among the sweetest apples. Braeburn and Fuji apples are slightly tart, and Gravenstein, Pippin and Granny Smith apples are the most tart, but retain their texture best during cooking. McIntosh Apples are versatile and are eaten fresh or used in cooking. McIntosh apples are best stored at cool temperatures and away from vegetables because they release ethylene gas which causes other fruits and vegetables to ripen quicker. Place Macs in your crisper in the refrigerator or if you have more than you can fit in the crisper, place them in a cooler in your garage.

Tips for Preparing McIntosh Apples:

Rinse apples under clear running water like you would any fruit. To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added. Add diced apples to fruit or green salads. Braise a chopped apple with red cabbage. Looking for an alternative to sweet desserts? Sliced apples (either alone or with other fruits) and cheese are a European favorite.

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