Costard
AppleCostard
Origin / History
An old English culinary apple, mentioned by Lawson in 1597. It was in the fruiters' bills in the time of Edward the First, 1292, under the name "Pomme Costard."
Tree
Hardy, strong, vigorous; shoots downy; productive.
Fruit
Size: Large.
Form: Roundish oblong, prominently ribbed.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Dull yellowish green, embedded all over with gray specks.
Dots: Gray specks, embedded all over the surface.
Flesh and flavor: Flesh greenish white, tender, juicy, brisk, subacid.
Core and seeds: Not described in source.
Season
October to December.
Uses
Culinary.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
USDA Nomenclature (1905)
From W.H. Ragan, Nomenclature of the Apple, USDA Bulletin No. 56
Possibly identical with: preceding
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Costard.
Coulthard. Prussian Pippin.
An old English culinary Apple mentioned by Lawson in 1597, and was in the fruiters' bills in the time of Edward the First, 1292, under name of Pomme Costard. Tree hardy, strong, vigorous, with downy shoots, productive.
Fruit large, roundish oblong, prominently ribbed, dull yellowish green, embedded all over with gray specks. Flesh greenish white, tender, juicy, brisk, subacid. October to December. (Hogg.)