This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on email@example.com. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||McIntosh apple|
Description: 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.
|McIntosh apples, with thanks to Stop & Shop, Charles River Plaza, Boston||
Most frequent country: Canada
Most frequent region: Ontario