Macoun apples are a cross between the McIntosh and Jersey Black varieties. The Macoun (sometimes pronounced "McCowan") was developed at the New York State Agricultural Experiment Station" in Geneva, New York by R. Wellington. Named after Canadian fruit grower William Tyrrell Macoun, it was first introduced in 1923, and has been regarded as one of the finest eating apples in the Northeast. Macouns are found mainly at roadside stands.

The skin of Macoun is dark red with a purplish flush. Its firm flesh is juicy and snow white, tasting sweet with a hint of berry. It is excellent for eating, sauce and salads. Try serving Macoun slices with cheese and wine for a wonderful fall treat.

Aside from its short season of availability, the popularity of the apple is somewhat compromised by the problems it gives orchardists. The Macoun has a short stem, and there is a tendency for the apple to push itself off the branch as the fruit matures; also, the Macoun tends not to produce reliable crops each year, with a good harvest followed by a sparser one.