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Two McIntosh apples -- one baked and one fresh
Nancy Baggett for NPR

Originating in Ottawa, Canada, about two centuries ago, the McIntosh is a tangy, medium-sized cooking apple that continues to be a favorite in New England and New York state. It is widely used in cider and apple sauce blendings and for eating by fans of tart apples, though, perhaps because of its poor keeping qualities, orchards are now replacing it with descendants such as the Cortland and Empire.

Tasting Notes: Very unattractive baked; completely collapsed and erupted applesauce out the top. Skin is brownish, very tough and not especially tasty. Flesh has distinct applesauce consistency and taste and is tangy-tart, which Guy liked a lot, Nancy not so much.

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