About – MacIntosh x Jersey Black, a lot of people locally think this is a cross between a MacIntosh and a Cortland, and it is not. It’s named after a famous Canadian fruit breeder, William T. Macoun. Read more about him here.
Shape – Looks round, but it really is a lumpy apple with what appears to be corners.
Skin – Most very ripe ones are red, skin texture is weird IMO, consistency of paper. Other samples have some green flushes to them.
Flesh – Snow white, light, somewhat coarse grained, medium juice, similar to MacIntosh.
Taste – The ripest ones that are allowed to store taste like a sweet MacIntosh + fresh berries. Acidic/tart when fresh, almost subacid when stored.
Disclaimer: This specimen is from the grocery store. However, I prefer them from the grocery store. Oddly enough, I find these to taste better. More flavor less acid bite.
Some people rave about this one, some regard it to be the finest eating apple in the world. I think these people may only be exposing themselves to mainstream apples. While it is very good, I can think of at least 5 other types of apples I’d rather eat that are similar im makeup and harvest season.. Jonamac is one of them. I’ve had many of these fresh in the orchard, and they are very tart, almost to the point of being sour.
Odd note: Juice gives an odd smell on the hands. Almost smells rancid.
Fresh eating rating: 6.5/10 – I usually dont pick these in the orchard. Growing up my father had a thing for them, and since then, I really havent enjoyed them as much as he has. I consider them an improved MacIntosh. However they are pretty good, and would be a solid selection if you can handle growing an ugly tree. Never saw the allure of them, maybe I missed the boat.
Culinary rating: 3/10 – Falls apart when cooked, would make a good addition to fresh apple sauce.