Brier (Brier Sweet)
Crab AppleBrier (Brier Sweet)
Origin / History
Originated with B. B. Brier, Baraboo, Wisconsin; the result of a fertilization of the Siberian crab with the Bailey Sweet apple.
Tree
Hardy, vigorous, and productive.
Fruit
Size: As large as Transcendent.
Form: Roundish, regular, flattened at ends.
Stem: Medium to long.
Cavity: Wide, regular, obtuse, with some stellate russet.
Calyx: Open; segments long, divergent. Calyx tube wide, long, funnel-shaped; stamens marginal.
Basin: Flat, corrugated.
Skin: Yellow, mostly covered thinly with dotted and mixed red, obscurely splashed and striped and overlaid with whitish.
Dots: Obscure, few, minute, whitish.
Flesh and flavor: Flesh whitish, crisp, juicy, very sweet; very good to best for dessert or preserves.
Core and seeds: Core closed.
Season
September, October.
Uses
Dessert or preserves.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— J.L. Budd & N.E. Hansen, American Horticultural Manual, Part II: Systematic Pomology (1914)Brier (Brier Sweet). — Originated with B. B. Brier, Baraboo, Wisconsin; is the result of a fertilization of the Siberian crab with the Bailey Sweet apple. Tree hardy, vigorous, and productive. Fruit as large as Transcendent, roundish, regular, flattened at ends, yellow, mostly covered thinly with dotted and mixed red, obscurely splashed and striped and overlaid with whitish; dots obscure, few, minute, whitish; cavity wide, regular, obtuse, with some stellate russet; stem medium to long; basin flat, corrugated; calyx open; segments long, divergent. Core closed; tube wide, long, funnel-shaped; stamens marginal; flesh whitish, crisp, juicy, very sweet, very good to best for dessert or preserves. September, October.
Brier Crab.