The McIntosh apple came to Vermont from Ontario, Canada, where it had been discovered among some seedling apple trees by John McIntosh in 1796. John was the son of Alexander McIntosh, an immigrant from Scotland. About 1835 John began propagating apple trees by a technique called grafting. John's son, Allan, began selling young trees in Ontario and neighboring New York and Vermont.
Vermont farmers soon found that McIntosh apples produced a delightful flavor and quality. By the early 1900s McIntosh was a leading variety in Vermont.
Today, over 65 percent of the apples produced in Vermont are of the McIntosh variety. Other important varieties are descendants of McIntosh, resulting from plant breeding. Cortland, Empire, and Macoun are a few of the varieties having a McIntosh parent.
Modern controlled-atmosphere storage allows McIntosh apples to be sold almost year round. To maintain their fresh, crisp character,
McIntosh apples should be kept cold until ready to be eaten. McIntosh apples have a special sweet-tart flavor which makes them preferred for snacking and desserts. Apples contain important vitamins and minerals. They also promote good digestion.
Most of all, Vermont McIntosh apples are delicious to eat.