I was doing some research on McIntosh apples this morning. They were developed by a Morrisburg (Ontario) area farmer in 1811. They are considered a cultivar, a cultured plant that once establish retains its new characteristics. There is even a organization with a regulation to designate and support cultivars. The regulation is the International Code of Nomenclature for Cultivated Plants.
The McIntosh is described in Wikipedia as: "an apple cultivar with red and green skin, a tart flavor, and tender white flesh. It becomes ripe in late September. It is traditionally the most popular cultivar in New England and Eastern Canada, well known for the pink sauce unpeeled McIntoshes make. Many consider it a superior eating apple and well suited for applesauce, cider, and pies. It is extremely common to find this particular cultivar packed in children's lunches across North America owing to its small to medium size and longstanding reputation as a healthy snack." A McIntosh apple is nature's perfect snack. Nothing could be better than a McIntosh. There is no way to improve on a McIntosh apple!
You are wrong, apple-breath. (with apologies to Johnny Carson)
In 2002, some guy named Richard Crooke of Ashfield, Connecticut, filed a patent in the USA for the: "Miriela, a variety of MacIntosh [sic] apple tree which is characterized by a later fruit maturity date, harder texture, slower ripening/softening rate, lower flesh ethylene level, and strong resistance to pre-harvest drop."
Who says you can't improve on perfetion.
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