Apple 'McIntosh'

I've never understood why the macs I buy in the grocery store are such horrible apples, and why so many people swear by them, till I read...Read More this:

"There are many strains of McIntosh, some striped, some blushed, some solid red. Recent strains have been selected for traits other than flavor, and the variety has gotten a bad reputation." http://www.fedcoseeds.com/trees/?item=154

So there are many different clones passing by the same name. The one I find in the grocery store are flavorless and lose all texture on cooking.

Although Traverse City is known for it's cherries, and is growing in poularity for it's vinards, our apple production is quite massive to...Read Moreo. McIntosh is considered the essential center piece for pies and cider.

Also known as McIntosh Red.

The most important commercial variety grown in the north for years, McIntosh is also a fine ap...Read Moreple long grown and admired in many regions of the south. It was discovered in 1811 as a young seedling tree in Dundas County, Ontario, Canada by John McIntosh, an American who had recently emigrated to the area from New York state. By 1835, he was selling grafted trees which quickly became local favorites, producing apples sought after for their great flavor, dependability, and keeping qualities. The original tree at the McIntosh homestead finally blew down and died in 1910. Fruit is medium-sized, roundish to slightly flattened with smooth, thin, whitish-yellow skin mostly covered with a deep red blush. The firm, crisp, white flesh is juicy, very aromatic and sometimes stained with red streaks. Ripens September to December and is a good keeper.