Barrett

Apple

Barrett

Origin/History

Originated in Kensington, Connecticut. Listed as an American variety.

Tree

Not described in source.

Fruit

Size and Form: Medium to large (Downing; Elliott describes it as "rather large"), conic in shape.

Skin: Yellow ground, striped and splashed with carmine (Downing) / crimson (Elliott). Thomas describes it as striped red on yellow.

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Flesh/Flavor: Flesh yellow, juicy, and tender. Flavor very pleasant, vinous, and aromatic, almost sweet (Downing). Thomas similarly notes a pleasant, aromatic quality, nearly sweet. Elliott confirms yellow, juicy, tender flesh but does not elaborate on flavor.

Core/Seeds: Not described in source.

Season

January to March (Downing). Elliott gives January. Thomas places it in winter, consistent with a late-keeping variety.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Downing rates it "Good."

Book Sources

Described in 3 period pomological works

View original book sources (3)

Barrett.

Origin, Kensington, Conn. Fruit medium to large, conic, yellow, striped and splashed with carmine. Flesh yellow, juicy, tender, with a very pleasant vinous aromatic flavor, almost sweet. Good. January to March.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Barrett.

American. Rather large, conic; skin, yellow, striped and splashed with crimson; flesh, yellow, juicy, tender. January.

— F.R. Elliott, The Western Fruit Book (1865)

Barrett. Rather large; conical, striped red on yellow; pleasant, aromatic, nearly sweet. Winter. Conn.

— John J. Thomas, The American Fruit Culturist (1903)