When you think of apples, the McIntosh is probably one that comes quickly to mind! A Yankee native, McIntosh is as American as apple pie – for which it is an excellent choice.
McIntosh is tangy-tart with a tender ultra-juicy white flesh. It also has a very pleasing apple aroma, and candles have been made specific to the McIntosh fragrance.
As a mid-size apple it’s a great take-along snack.
McIntosh was discovered in Ontario in the early 1800s, and entered commercial production in the 1870s. Its cultivation spread throughout the Northeastern U.S. and west to Michigan, where the cooler climate is well-suited to full flavor development.
McIntosh – like its peers Red and Golden Delicious – has been the parent to many other outstanding apple varieties. U.S. consumers may take the “Mac” for granted, but it’s truly an American all-star.
Quick Links for Buyers
Want the details on this variety? Click on UPC, GS1 or PLUs to see our product offerings on this variety. The Availability Chart shows when we have this variety, while the Usage Chart shows the best consumer uses for it. Delivery Times indicate days from our dock to yours.
Apple Turkey Wrap
- 1-1/3 cups diced Michigan McIntosh apples
- ½ cup low-fat lemon yogurt
- 4 flour tortillas, 8” diameter
- 2 cups fresh spinach leaves
- 6 oz. smoked turkey breast, thinly sliced
- 2 oz. havarti cheese, thinly sliced
- 2 cups clover sprouts
Combine Michigan McIntosh apples and yogurt. Set aside.
Warm tortillas according to package directions. Divide and arrange remaining ingredients evenly over tortillas. Place 1/4 of apple mixture down center of each tortilla. Fold 2 opposite sides in about 1 1/2″ and roll. Cut each wrap in half and serve immediately.
Roasted Pork with Mustard-Apple Relish
- 1/4 cup olive oil, divided
- 2 pork tenderloins, about 1 lb. each
- 2 Tbsp. dried rosemary leaves
- 4 cups Michigan McIntosh apples, unpeeled and thinly sliced
- 2 cups onions, thinly sliced
- 2 cups Michigan apple juice
- 2 Tbsp. coarse ground Dijon-style mustard
- 1 Tbsp. granulated sugar
Preheat oven to 350 degrees. Brush tenderloins with 2 Tbsp. of the oil. Cook in large skillet on medium-high heat until browned on all sides. Remove from heat; cool slightly. Rub tenderloins with rosemary leaves. Place on flat rack in baking pan. Bake for 40 to 50 minutes or until internal temperature of each tenderloin reaches 160 degrees.
Meanwhile, heat remaining 2 Tbsp. oil in large skillet on medium-high heat. Cook and stir apples and onions until tender-crisp, about 5 minutes. Stir in apple juice. Cook until liquid is reduced by half, about 10 minutes, stirring occasionally. Stir in mustard and sugar.
Slice tenderloin and serve with apple-onion mixture.