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.
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.