First developed in Canada, a good apple for making apple sauce, baking and pies. With its white, juicy, crisp, aromatic flesh, slightly tart flavour ripening to a mild sweetness, this is also an excellent eating apple which is bright deep red with some green russeting. It was discovered by John McIntosh at Dundela in Dundas County in Ontario around 1811. It doesn't do particularly well in the UK. This mid-season variety is harvested from late September in South-East England and is at its best from October to December. I have always found them rather woolly.