Carpentin

Origin/History

Carpentin is of German origin according to Downing, who lists it under the synonyms Carpentin Reinette, Reine Graue Reinette, Der Carpentin, Petite Reinette Grise, and Klein Graue Reinette. Hedrick, however, states the origin is unknown and notes that the variety was first described in America by Downing in 1872. It is little grown, though Hedrick considered it deserving of wider recognition in home orchards. The fruit has been marketed locally in the Buffalo, New York area under the name Carnation apple, based on fruit supplied to Beach by C. D. Zimmerman of Buffalo. Downing's more detailed entry characterizes it as a variety of small size but regular, handsome appearance and fine quality, valuable as an amateur fruit and likely to find market demand when more widely known.

Tree

Sources disagree on tree vigor. Downing's briefer entry (citing Hogg) describes the tree as a free grower and good bearer. Downing's longer entry describes it as a moderate grower, forming a round, open head and producing moderate crops annually, with fruit often growing in clusters. Beach and Hedrick both describe the tree as vigorous, with long, slender shoots.

Fruit

Size

Small to very small (Beach); small (Downing, Hedrick). Uniform in size and shape. Described by Beach and Hedrick as being about the size of the well-known Lady apple.

Form

Sources vary slightly. Downing's briefer entry (via Hogg) describes the fruit as roundish oblong. Downing's detailed entry describes it as oblate, slightly angular, and nearly regular. Beach describes the form as roundish conic to somewhat oblate, regular and symmetrical, with sides occasionally unequal. Hedrick describes it as round-conic to oblate, regular and symmetrical, occasionally with sides unequal.

Stem

Sources disagree. Downing's detailed entry describes the stalk as short to medium and slender. Beach and Hedrick both describe the stem as very long and slender.

Cavity

Downing's detailed entry describes the cavity as medium, or rather large, and regular. Beach describes it as large, acute to acuminate, deep, broad, and symmetrical, often with concentric broken russet lines. Hedrick describes it as large, acuminate, deep, broad, and symmetrical, often with concentric broken russet lines.

Calyx

Calyx small, closed (Beach, Hedrick; Downing's detailed entry also notes calyx closed). Lobes short, broad, and nearly obtuse (Beach); short, broad, and obtuse (Hedrick).

Basin

Sources disagree. Downing's detailed entry describes the basin as round, rather deep, and slightly plaited. Beach describes it as abrupt, shallow to moderately deep, narrow to moderately wide, nearly smooth or sometimes very lightly furrowed, symmetrical, and marked with concentric broken lines of russet. Hedrick describes it as abrupt, shallow, narrow, smooth or sometimes furrowed, symmetrical, and marked with concentric broken lines of russet.

Skin

Sources vary. Downing's briefer entry (citing Hogg) describes the skin as yellowish green, striped and washed with red, and dark red in the sun. Downing's detailed entry describes the fruit as entirely covered with a peculiar light red russet, more or less mixed with crimson and russet where exposed. Beach describes the skin as thick, rather tough, dull yellow or with a bright red blush, partly smooth but more or less netted or covered with cinnamon-russet. Hedrick describes it as thick, tough, dull yellow or with a bright blush, partly smooth but more or less netted with cinnamon-russet.

Dots: Downing's detailed entry notes a few brown dots. Beach and Hedrick both describe the dots as scattering and gray.

Calyx Tube and Stamens

Calyx tube small, short, narrow to rather wide, conical or funnel-shape; stamens nearly basal (Beach). Calyx tube small, short, narrow to wide, conical; stamens basal (Hedrick).

Flesh and Flavor

Sources are largely in agreement with minor variation. Downing's briefer entry (via Hogg) describes the flesh as yellowish white, tender, juicy, vinous, and aromatic. Downing's detailed entry describes the flesh as white, fine, crisp, tender, and juicy, with a rich, sprightly subacid flavor; rated very good. Beach describes the flesh as nearly white, sometimes with a reddish tinge next to the skin, very firm, fine, crisp, tender, and very juicy; acid until fully ripe, when it becomes subacid, brisk, and strongly aromatic, with high flavor; quality very good. Hedrick describes the flesh as white, sometimes with a red tinge next to the skin, very firm, fine, crisp, tender, and very juicy; subacid, brisk, and strongly aromatic, high in flavor; very good.

Core and Seeds

Downing's detailed entry notes the core is small. Beach describes the core as axile, medium, and often closed; core lines meeting or slightly clasping; carpels elliptic to round or broadly obovate, emarginate; seeds dark, medium to below, moderately wide, rather short, obtuse to broadly acute. Hedrick describes the core as axile, medium, and often closed; core lines meeting and clasping; carpels elliptic to round or broadly ovate, emarginate; seeds dark, wide, short, obtuse to broadly acute.

Season

December to April (Downing's briefer entry, Beach, Hedrick). Downing's detailed entry gives the season as November to February.

Uses

Dessert. Suitable for the market when well known (Downing's detailed entry). Hedrick considers it most suitable for dessert and recommends it for home orchards.

Subtypes/Variants

Not described in source.

Other

Not described in source.