McIntosh
- From
- Matilda
- Description
- As of 1905, it had not been sufficiently tested to demonstrate fully its value for commercial purposes but it is regarded by many as one of the most promising varieties of its class for general cultivation in New York.
- Flesh quality
- firm, fine, crisp, tender, very juicy, characteristically and agreeably aromatic, perfumed, sprightly, subacid, becoming mild and nearly sweet when very ripe.
- Flesh color
- red veined, white, yellow tinged
- Skin quality
- thin, moderately tender, smooth, readily separating from the flesh
- Skin color
- white-yellow, red blushed, purple-red, carmine striped, green
- Sizes
- large, market, above medium
- Shape
- round, ribbed, oblate, uniform, regular, angular
- Keeping quality
- Its lack of firmness makes it is less suitable for general handling. In Western New York it cannot be expected to keep much later than October in ordinary storage without considerable loss but in cold storage it may be held until December or January. When grown in more northern or elevated regions it is often held in good condition till midwinter or later.
- Uses
- dessert
- Eating season starts in
- October
- Eating season ends in
- December
- Also known as
- MacIntosh Red
- McIntosh Red
-
Spencer A. Beach, The Apples of New York, vol. 2 (Albany: J.B. Lyon Company, 1905), 132.