This apple is very similar to its parent, the McIntosh, in both appearance and flavor. It has a yellow skin that is mostly covered with a red flush and stripes. The flesh is white, crisp, tender, and juicy. It has a mildly acidic, sweet-tart flavor, often with a hint of strawberry.
Best Uses
The Early McIntosh is a versatile apple, suitable for fresh eating, baking, and pies. It is particularly well-suited for making applesauce, where its tender flesh and balanced flavor create a smooth and delicious result.
Origin
The Ruby McIntosh apple was developed in 1909 at the New York State Agriculture Research Station in Geneva, New York. It is a cross between the Yellow Transparent and McIntosh varieties and was introduced to the market in 1923.
