Conway

Apple

Conway

Origin/History

Elliott (1865) lists Conway as American in origin. Downing (1900) records the origin as unknown.

Tree

Not described in source.

Fruit

Size and Form: Medium in size. Oblate (Downing, Thomas), described by Elliott as roundish flattened — consistent across sources. Downing notes the surface is obscurely ribbed.

Stem: Short (Elliott).

Cavity: Broad and shallow (Elliott).

Calyx: Closed (Elliott).

Basin: Furrowed (Elliott).

Skin: Greenish yellow, with few brown dots (all sources agree on ground color and dots). Downing additionally notes the dots are brown-gray, that there are traces of russet, and that the fruit develops a bronzed cheek in the sun.

Flesh and Flavor: Flesh yellowish (Downing), crisp and juicy across all three sources. Flavor vinous (Downing, Elliott), aromatic (Downing, Elliott, Thomas). Elliott characterizes the flavor as "sprightly," Thomas as "rich," and Downing as "slightly aromatic." Downing rates the variety Very Good.

Season

January to February (Elliott, Thomas). Downing gives a wider window of December to April.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 3 period pomological works

View original book sources (3)

Conway.

Origin unknown.

Fruit medium, oblate, obscurely ribbed, greenish yellow, with a bronzed cheek in the sun, few brown gray dots and traces of russet. Flesh yellowish, crisp, juicy, vinous, slightly aromatic. Very good. December to April.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Conway.

American. Fruit medium, roundish flattened ; color, greenish yellow, few brown dots ; stem, short ; cavity, broad, shallow ; calyx, closed ; basin, furrowed ; flesh, crisp, juicy, vinous, aromatic sprightly flavor. January to February.

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

Conway. Medium, oblate, greenish-yellow; crisp, rich, aromatic. January to February.

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