Macoun Apple Tree Overview
The Macoun apple tree is well known not only for being a great fresh eating apple, but also for being a good ingredient for making apple pies and sauces because of its juicy, sweet flavor. In fact, because it holds its shape so well, people commonly make delicious apple pies! Macoun is small to medium in size and has green base color covered in red. Richard Wellington created Macoun by cross pollinating McIntosh with Jersey Black in 1923 at the New York State Agricultural Experiment Station in Geneva, New York. Introduced in 1932 and named after William Macoun, a horticulturist at Canada’s Experimental Farm in Ottawa.
Just like any other apple tree, the Macoun apple tree grows best when it’s planted in full sun in well-drained soil. While the tree can grow well in hardiness zones 4 to 8, it does better in cool and sunny climates. The tree is vigorous, spur bearer and produces good crop each year. Tends to alternative between heavy cropping. It may be susceptible to fruit drop. After picking can keep well in cold storage for five months, but it can become mealy over time. Macoun apple trees are highly susceptible to scab, canker, and fireblight. It’s self-sterile and needs a good pollinator.
- Uses: eating fresh, cooking, making pie, apple sauce, dessert
- Taste: Crisp, juicy, sweet, spicy, strawberry-like flavor
- Size: Small to medium
- Color: Green base color covered in red blushes. Flesh is light green/white.
- Hardiness Zones: 4 – 8
- Disease resistance
- Scab – highly susceptible
- Canker – highly susceptible
- Fireblight – moderately susceptible
- Harvest period: 4
- Flowering Group: 3
- Cross Pollinates with: Akane, Alkmene, Golden Russet, King David, Granny Smith to name a few!
- Cultivation: This apple tree is vigorous. Spur bearer. Can start to bear fruit after 6 years. Produces crop every year and can alternate between heavy cropping. Does well in cool, sunny climates.
- Storage: Keeps well in cold storage for five months. Can become mealy.