Custard apple (Annona reticulata).
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Expressed juice of apples. Apples are ground to a fine pulp and then pressed. Hard (alcoholic) cider is fermented in vats for up to three months before being filtered and aged (see fermentation). Sweet cider is unfermented and either drunk fresh (as in the U.S.) or mellowed in pressurized tanks first (particularly in Europe). Most cider in the U.S. is now pasteurized. Juice that is pasteurized, treated with a preservative, and often clarified before being hermetically sealed in cans or bottles is marketed as apple juice.
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Fruit of the genus Malus, in the rose family, the most widely cultivated tree fruit. Malus species are native to the temperate zones of both hemispheres. They require a considerable period of dormancy, well-drained soil, careful pruning in early years of growth, and a rigorous pest-management program for mature trees. The apple is one of the pome (fleshy) fruits. Apples at harvest vary widely in size, shape, colour, and acidity, but most are fairly round and some shade of red or yellow. The thousands of varieties fall into three broad classes: cider, cooking, and dessert varieties. Varieties that ripen in late summer generally do not store well, but those that ripen in late autumn may be stored for as long as a year. The largest producers of apples are the U.S., China, France, Italy, and Turkey. Eaten fresh or cooked in various ways, apples provide vitamins A and C, carbohydrates, and fibre.
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The McIntosh Red (McIntosh, Mac) is 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, 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.
Every McIntosh apple has a direct lineage to a single tree discovered in 1811 by John McIntosh on his farm in Dundela, a hamlet located in Dundas County in the Canadian province of Ontario, near Morrisburg.