In fact apples of the McIntosh variety are an adaptable variety that can be eaten raw and the cultivar can remain fresh for anywhere between three and six months when kept in proper cold storage. The apples can be eaten raw, out of hand, and admired for their sweet and tart taste. Alternatively, they can be sliced and presented on cheese boards, tossed into salads, slaws, and fruit bowls, or layered into sandwiches. Apples from a variety known as McIntosh can be processed by pressing them into beverages such as juices, ciders, and smoothies. They can also be diced and sprinkled on top of breakfast foods like porridge. When cooked, McIntosh apples can be used in a variety of meals in addition to those in which they are served raw; nevertheless, it is essential to keep in mind that their flesh will swiftly disintegrate during the cooking process, transforming into a smooth, sugary, and flavorful puree. In order to provide a more consistent texture in baked goods such as pies, tarts, cakes, scones, muffins, bread, and cookies, McIntosh apples are frequently combined with other, more robust apple cultivars. Apples are used to make applesauce, which is then drizzled over roasted meats, diced up and added to soups, combined with stuffing, or boiled into preserves for a sweet dessert. Apples are also used to make apple pies. Apples such as granny smith, Rome, green dragon, or Fuji, maple syrup, caramel, vanilla, nuts such as pecans, walnuts, and pine, celery, fruits such as blackberries, cherries, and raspberries, spices such as cinnamon, nutmeg, and cloves, and flavorful cheeses such as feta, gorgonzola, and sharp cheddar go well with McIntosh apples. It is recommended that McIntosh apples be stored in the refrigerator because the flesh will become mealy if the apples are allowed to be left at room temperature. When placed in the crisper drawer of the refrigerator, unwashed, whole McIntosh apples will maintain their freshness for a number of weeks. 
McIntosh apple
Apples known as McIntosh are a small to medium-sized variety, measuring an average of 5 to 7 centimeters in diameter. Their shape ranges from round to oval, and they might occasionally appear to be leaning to one side more than the other. The apple's skin is usually coated in huge areas of a subdued crimson blush, and it is thick and chewy. The base color of the skin is yellow-green. The color of the apple will change depending on the length of time it is exposed to sunlight in combination with the time of year when the fruit is picked; nonetheless, the surface of the apple will typically have white lenticels and a smooth-matte feel. Under the skin, the flesh is dense, watery, fine-grained and white to green-tinged. It has a crisp yet soft and delicate quality, and it encases a central core that is loaded with brown, oval seeds. 
Because of the fragile nature of the fruit, the surface might get blemished or malformed if it is jostled while being transported; therefore, it is important to handle apples with extreme caution. The flesh of a McIntosh apple is sweet and sour, and it has a flavor similar to that of traditional apple cider. McIntosh apples are aromatic, giving off a honeyed, fruity, and spice-filled fragrance. Apples of the McIntosh kind that have been collected at an earlier stage in their growing season will have higher levels of acidity, which contributes to a zestier, citrus-like flavor that is blended with vinous overtones. If you wait until later in the season to harvest the apples, their flavor will become more subdued and refined. Apples of the McIntosh kind, which are indigenous to Canada and belong to the Rosaceae family according to their botanical description, are known scientifically as Malus Domestica. The sweet and sour taste of the heirloom apples that were found growing as chance seedlings in the early 19th century led to their selection for cultivation. 
Other desirable characteristics of the hereditary apples include crisp and tender flesh, abundant harvests, and resistance to cold weather. Apples of the McIntosh variety, which can also be referred to as McIntosh Red apples and Mac apples, are of the all-purpose kind and can be used both raw and cooked in many culinary dishes. During the 19th century in Canada, these apples were one of the most popular types and made up more than forty percent of the country's apple market. Growers have curtailed production of McIntosh apples because of the apple's tender flesh, which is readily destroyed, in favor of more current cultivars that are more resistant to harm. However, McIntosh apples are still a variety that is farmed in the modern day. An accidental seedling of McIntosh apples was found growing on a parcel of land owned by John McIntosh in the Dundela hamlet of the Matilda township in the province of Ontario, Canada. The township is located in the United Kingdom. In 1811, while McIntosh was clearing away sections of his farm, he came across several apple trees growing in their natural environment. It was very unusual for apples to be able to survive in such a cold climate; however, despite the fact that the parentage of the seedlings is unknown, experts believe that they may have developed from apples that were discarded in Europe. John McIntosh brought the seedlings a little bit closer to the house his family lived in by transplanting them. The apple trees did, in the end, produce fruit, and the McIntosh family quickly came to enjoy the sweet-and-sour, two-toned apples as a favorite after-dinner treat. 
It wasn't until 1835 that the McIntosh sons made the discovery that the apples grew true to seed when they were grafted rather than planted with seeds. In the 1820s, the family was selling fruits and seedlings of their new apple variety, but it wasn't until 1835 that the family made the discovery. The variety had already been commercially cultivated in Canada by the year 1870, and it was not until the early 1900s that it was introduced to the northeastern region of the United States. Apples of the McIntosh variety have maintained their status as a popular variety in North America for a significant amount of time. These apples are known for their high yields, resistance to cold, and flavorful, tender flesh. The apples were also declared to be the national apple of Canada, and an imprint of them was placed on the Canadian silver dollar in the year 1996. Even though McIntosh apples are still widely available in today's commercial markets, the variety's popularity has declined in recent years due to the rise of other, more contemporary cultivars. Although the mother McIntosh tree passed away in 1908, several commemorative plaques have been installed at the site where the tree once stood in order to pay tribute to the variety. The eastern and central parts of Canada, the northeastern United States, the Pacific Northwest of the United States, Eastern Europe, and the Kashmir region of Southeast Asia are the primary producers of McIntosh apples.