Caraway Russet

Origin/History

The origin of this apple is disputed across authorities. The Herefordshire Pomona (1885) notes that the origin "is not given by any of the leading Pomological Authorities." Downing identifies it simply as coming from England. Bunyard (1920) assigns a French origin, dating the variety to the seventeenth century, and states that the correct name is Fenouillet Gris; he further records Leroy's identification of it with the Epice d'Hiver of Olivier de Serres. Bunyard describes it as "a reliable sort still grown in old orchards."

Tree

Bunyard describes growth as moderate and fertility as moderate. The leaf is small, longish oval, upfolded, sharply and irregularly serrate.

Not described in the Herefordshire Pomona or Downing.

Fruit

Size

Below middle size (Herefordshire Pomona; Downing). The Herefordshire Pomona gives measurements of two and a half inches wide and two inches high. Bunyard records it as small, two inches by one and a half inches — somewhat smaller than the Herefordshire Pomona's dimensions.

Form

Oblate (Herefordshire Pomona; Downing), flat and regular in outline (Bunyard).

Stem

Short and rather slender (Herefordshire Pomona). Bunyard concurs: short and thin.

Cavity

Deep (Herefordshire Pomona). Bunyard describes the cavity as rather small — in conflict with the Herefordshire Pomona's assessment of a deep cavity.

Calyx

Wide open, with broad reflexed segments (Herefordshire Pomona). Bunyard describes the eye as small and generally closed — a direct conflict with the Herefordshire Pomona on calyx openness.

Basin

Pretty deep, wide, and saucer-like (Herefordshire Pomona). Bunyard describes the basin as even and shallow — a direct conflict with the Herefordshire Pomona.

Skin

Covered with a very thin coat of pale brown russet, dotted with darker russet, with the color inclining to orange on the sun side (Herefordshire Pomona; substantially confirmed by Downing: pale brown russet with an orange tinge in sun). Bunyard describes the color as yellow to orange, with russet, and notes the skin is "generally warted" — a surface texture not mentioned by the other sources.

Flesh and Flavor

Flesh yellowish (Herefordshire Pomona) to yellow (Bunyard), firm and crisp (Herefordshire Pomona; Downing), rich, juicy, and sweet (Herefordshire Pomona; Downing: juicy and sweet), with a fine aroma (Herefordshire Pomona). Bunyard characterizes the flesh as firm, yellow, and aromatic.

Core/Seeds

Not described in sources.

Season

November to February (Herefordshire Pomona). Bunyard extends the season to November to March. Downing gives February, likely indicating the storage endpoint or period of peak quality.

Uses

A dessert apple. The Herefordshire Pomona calls it "a dessert apple of great excellence."

Subtypes/Variants

Not described in sources.

Other

Bunyard notes an area of historical confusion surrounding the name Aromatic Russet as applied to Caraway Russet. While he cross-references that name to Caraway Russet, he also separately describes an Aromatic Russet (from the Herefordshire Pomona, p. 54) as a distinct variety: medium-sized, two and a half by two inches; round, conical, and irregular in form; colour entirely cinnamon russet with faint red showing through; flesh firm, aromatic, and greenish white; eye very small, closed in a shallow basin; stem slender in a rather deep, even cavity; growth weak but fertile; leaf long, slightly upfolded, little undulating, and coarsely crenate; origin unrecorded, coming into notice about 1830; in season December to February. Bunyard describes it as "a nice winter fruit, of Nonpareil flavour," and remarks that "there is some confusion about this fruit," identifying it as "probably the Aromatic Russet of Hogg, but not of Ronalds or Lindley," and suggesting it is "possibly the Petit Barbarie of Normandy."

Downing similarly records an Aromatic Russet as a separately described variety: an English apple of vigorous, upright, rather slender growth, hardy and productive; fruit medium, roundish, truncate conic, greenish with a thin gray russet and a tinge of dull red in the sun; flesh greenish white, firm, brisk, subacid, and aromatic; in season November to February. This description differs substantially in form, color, and flavor profile from Caraway Russet as described by all three primary sources.