Bean Sweet

Apple

Bean Sweet

Origin/History

Originally sent out by Judge Buel. Elliott records the variety's introduction as recounted by B. V. French: "This fruit I procured of the late Judge Buel." Little known (Thomas).

Tree

Not described in source.

Fruit

Size: Medium.

Form: Oblong rounded (Downing); ovate oblong (Elliott); oblong ovate (Thomas).

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Nearly white (Downing, Elliott), producing a splendid appearance when ripe on the tree (Elliott). Described as handsome (Thomas).

Flesh/Flavor: Crisp and juicy (all sources). A good baking apple (Elliott).

Core/Seeds: Not described in source.

Season

Ripe in October; keeps until February or March (Elliott). October to March (Downing). Autumn and winter (Thomas).

Uses

Baking (Downing, Elliott, Thomas).

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 3 period pomological works

View original book sources (3)

Bean Sweet.

Originally sent out by Judge Buel. Fruit medium, oblong rounded, nearly white. Flesh crisp, juicy. October to March. Baking. (Elliott.)

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

Bean Sweet.

"This fruit I procured of the late Judge Buel. Medium size, ovate oblong. Color, nearly white, producing a splendid appearance when ripe on the tree ; crisp and juicy ; ripe in October ; will keep till February or March ; a good baking apple." (B. V. French, Esq., Ms.)

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

Bean Sweet. Medium, oblong ovate, white, handsome; crisp, juicy—baking. Autumn and winter. Little known.

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