Boyd
AppleBoyd
Origin and History
The Boyd apple is supposed to originate on the McPherson farm in Monroe County, Kentucky, and was introduced by Alfred and Thomas Boyd.
Tree
The tree is a strong, spreading, rather straggling grower and is productive in bearing.
Fruit
Form and Size
Large; oblate, slightly conic.
Skin
Yellow, shaded with light and dark red, deepening to deep rich red in the sun. Surface marked with sometimes obscure splashes and stripes; moderately sprinkled with light and brown dots.
Stalk
Very short.
Cavity
Large, broad, and deep; often slightly russeted.
Calyx
Closed or half open.
Basin
Rather large and smooth.
Flesh and Flavor
Yellowish, a little coarse, rather firm, moderately juicy. Flavor: rather rich subacid with a slight aromatic character. Quality: good to very good.
Core and Seeds
Small core.
Season
January to April. (Stores well through the early months of the year.)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Boyd.
Origin supposed to be on the McPherson farm, Monroe County, Kentucky, and introduced by Alfred and Thomas Boyd. Tree a strong, spreading, rather straggling grower, and productive.
Fruit large, oblate, slightly conic; skin yellow, shaded with light and dark red, deep rich red in the sun, sometimes obscure splashes and stripes and moderately sprinkled with light and brown dots; stalk very short; cavity large, broad, deep, often slightly russeted; calyx closed or half open; basin rather large and smooth; flesh yellowish, a little coarse, rather firm, moderately juicy, rather rich subacid, slightly aromatic; good to very good; core small. January to April.