Things I learnt this week while eating apple pie: Canada has a national apple, the McIntosh, which is native to Ontario; and Jef Raskin—who pioneered Apple’s Macintosh computer project—named the venture after his favourite apple, purposely misspelling it to avoid conflict with McIntosh Laboratories, which occurred nonetheless. Anyway, let’s get back to the fruit! 

Recognized by its deep, ruby red strokes brushed against an acid green background, the McIntosh apple was discovered in 1811 by John McIntosh in South Dundas, eastern Ontario. It’s actually a sweet story: he came across a bunch of the mysterious seedlings in an unkempt farm and transplanted them to his garden. The next year, all but one died, which he nurtured until honey-scented and ripe for picking. Now, McIntosh apples are grown around the world, and are the most popular apple species in Canada and the northeastern United States. The orphan crop that McIntosh fostered has even given way to hybrids such as the Cortland, Empire, Lobo, and Spartan strains. 

I know I don’t need to tell you that apples are good for you. But before you peel your apple, just remember that the nutrients found in the fruit—mainly fibre and vitamin C—are disproportionately stationed in its skin. 

Ontario apple varieties are available just short of year-round; there’s a brief interruption in July, but there’s plenty more fruits during the month to hold you over. McIntosh season begins by mid-September and goes into the early summer. So, Raskin’s cherished, crunchy apples are still going strong right now. 

Find them at your local grocery store and enjoy them raw or head to The Boulevard Café: a cozy, neighbourhood Peruvian spot on Harbord Street. Get comfortable on the patio and order their apple sour cream pie. Layers of thinly sliced McIntosh apples are baked with rich sour cream, vanilla custard, and cinnamon. The warm apple filling is held together by a buttery, crumbled shortcake crust and finished with icing sugar.