Blood

Apple

Blood Apple

Origin/History

Originated in Central Ohio. (Elliott 1865; Thomas 1903)

Tree

Not described in source.

Fruit

Size and Form: Medium. Roundish, occasionally angular (Elliott); ribbed (Thomas).

Stem: Varying (Elliott).

Cavity: Funnel shaped (Elliott).

Calyx: Half open, with broad segments (Elliott).

Basin: Furrowed (Elliott).

Skin: Dull red, marbled and striped with shades of purplish red; occasional rough gray dots (Elliott). Thomas describes simply as striped dull red.

Flesh and Flavor: Flesh yellowish, tinged with red near the surface. Breaking, mild, almost sweet; rated "very good" (Elliott). Thomas concurs: breaking, mild, good.

Core and Seeds: Core small and compact. Seeds oblong ovate, dark red (Elliott).

Season

December to March (Elliott). Winter (Thomas).

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 2 period pomological works

Nursery Catalog Sources

Found in 2 catalogs (1901–1913) from Illinois

Benjamin Buckman (personal inventory) , Farmingdale , Illinois — 1901
Benjamin Buckman (personal inventory) , Farmingdale , Illinois — 1913

View original book sources (2)

Blood.

From Central Ohio. Fruit, medium, roundish, occasionally angular, dull red, marbled and striped with shades of purplish red, occasional rough gray dots ; stem, varying ; cavity, funnel shaped ; calyx, half open ; broad segments ; basin, furrowed ; core, small, compact ; seeds, oblong ovate, dark red ; flesh, yellowish, tinged with red near the surface, breaking mild, almost sweet; "very good." December to March.

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

Blood. Medium, roundish, ribbed, striped dull red; breaking, mild, good. Winter. Ohio.

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