Barrett
AppleBarrett
Origin/History
American variety, originating in Kensington, Connecticut (Downing; Thomas).
Tree
Not described in source.
Fruit
Size: Rather large (Elliott; Thomas); medium to large (Downing).
Form: Conic (Elliott; Downing; Thomas).
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Yellow ground, striped and splashed with crimson (Elliott), described by Downing as carmine, and by Thomas simply as red.
Flesh/Flavor: Flesh yellow, juicy, and tender (Elliott; Downing). Flavor pleasant, aromatic, and nearly sweet (Thomas; Downing), with Downing characterizing it more fully as "a very pleasant vinous aromatic flavor, almost sweet." Downing rates the variety Good.
Core/Seeds: Not described in source.
Season
January (Elliott); January to March (Downing); winter (Thomas).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— F.R. Elliott, The Western Fruit Book (1865)Barrett.
American. Rather large, conic; skin, yellow, striped and splashed with crimson; flesh, yellow, juicy, tender. January.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)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.
— John J. Thomas, The American Fruit Culturist (1903)Barrett. Rather large; conical, striped red on yellow; pleasant, aromatic, nearly sweet. Winter. Conn.