Ashmore

Origin/History

American in origin, though the precise origin is unknown (Warder 1867; Downing 1900). Elliott (1865) identifies it simply as American. Warder notes that while not commonly cultivated, it is considerably scattered, having come to him from several points in the West under different local names. Elliott observes that the true Ashmore is one of the most showy and desirable market sorts in the South-western States, and that the Black Vandervere — a third-rate fruit — is sometimes grown as this variety.

Tree

Vigorous, upright, with long parallel branches that become spreading (Warder); Downing similarly describes the tree as vigorous, upright, spreading. Shoots rather slender (Warder); young shoots dull reddish brown (Downing). Foliage rich green (Warder).

Warder notes that both Ashmore and the Striped Ashmore have been propagated to some extent by suckers or sprouts.

Fruit

Size

Sources vary slightly. Elliott describes the fruit as above medium. Warder describes it as rather large and handsome. Downing describes it as medium.

Form

Elliott: regular, roundish, slightly conical. Warder: round, frequently flattened, regular, rarely angular. Downing: roundish oblate, inclining to conical, generally regular.

Stem

Elliott: short, slender stem. Warder: medium to short. Downing: medium (stalk).

Cavity

Elliott: deep. Warder: narrow, acute, regular or wavy. Downing: broad, deep, slightly russeted.

Calyx

Elliott: small, closed. Warder: eye small, closed; segments reflexed. Downing: small, finely closed; segments erect. (Warder and Downing disagree on segment orientation — Warder reports reflexed, Downing reports erect.)

Basin

Elliott: deep, regular. Warder: medium, often wavy or even folded. Downing: deep, open, slightly uneven.

Skin

Elliott: bright clear red with a few white dots. Warder: surface smooth, polished, very light waxen yellow, almost wholly covered with brilliant lively carmine, very rarely an indistinct stripe; dots minute, gray, indented. Downing: whitish yellow, washed or shaded with rich bright red, obscurely splashed, moderately sprinkled with light and gray dots; skin glossy, smooth.

Flesh/Flavor

Elliott: white, crisp, tender, juicy, sub-acid, sprightly. Warder: yellowish-white, crisp, tender, very fine-grained, juicy; flavor sub-acid, very agreeable; quality best, though not rich. Downing: white, tender, juicy, mild, subacid.

Core/Seeds

Elliott: core large; capsules hollow; seeds plump. Warder: core indistinct, closed; seeds plump. Downing: core small. (Sources disagree on core size — Elliott reports large, Downing reports small, Warder reports indistinct and closed.)

Season

September and October (Elliott; Warder). October and November (Downing). Warder adds that the fruit may be kept into winter.

Uses

Table, kitchen, and market (Warder). Elliott calls it one of the most showy and desirable market sorts in the South-western States.

Subtypes/Variants

A Striped Ashmore is recognized by all three book sources. Warder describes it as resembling Ashmore in every respect except in the distinct stripe, and as supposed to be a sport from Ashmore; both varieties have been propagated to some extent by suckers or sprouts. Downing notes that the Striped Ashmore is claimed by some as a distinct variety, differing only in its coloring. Elliott lists Striped Ashmore among the variety's alternate designations.

Other

Elliott notes that the Black Vandervere, a third-rate fruit, is sometimes grown under the Ashmore name, and cautions that the true Ashmore should not be confused with it. Warder rates the quality as "best, though not rich"; Downing rates it as "very good"; Elliott calls it a desirable variety, deserving attention.