Detroit Red

Detroit Red.

Detroit. Black Apple of some. Large Black.

This fruit, commonly known in Western New York and Michigan as the Detroit, is supposed to have been brought to the neighborhood of Detroit by early French settlers, and thence disseminated.

Fruit of medium or rather large size, roundish, somewhat conical, bright crimson at first, but becoming dark blackish purple at maturity, somewhat dotted and marbled with specks of fawn color on the sunny side. Flesh white (sometimes stained with red to the core in exposed specimens), crisp, juicy, of agreeable, sprightly subacid flavor. Good. October to February.

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

DETROIT RED.

REFERENCES. 1. Mag. Hort., 10:167. 1844. 2. Downing, 1845:106. 3. Horticulturist, 1:361. 1846. 4. N. Y. Agr. Soc. Trans., 1846:192. 5. Thomas, 1849:164. 6. Cole, 1849:115. 7. Emmons, Nat. Hist. N. Y., 3:65. 1851. fig., col. pl. 8. Elliott, 1854:130. 9. Downing, 1857:134. 10. Warder, 1867:532. fig. 11. Am. Pom. Soc. Cat., 1873. 12. Wickson, 1889:245. 13. Lyon, Mich. Hort. Soc. Rpt., 1890:290. 14. Bailey, An. Hort., 1892:237. 15. Waugh, Vt. Sta. An. Rpt., 14:291. 1901.

SYNONYMS. Black Apple of some (2, 9). BLACK DETROIT (5, 7). Black Detroit (2, 8). Crimson Pippin (6, 8, of some 2). DETROIT (1, 2, 4, 6, 8). Detroit (9). DETROIT BLACK (10). DETROIT RED (3, 9, 11, 12, 13, 14, 15). Detroit Red? (10).

Fruit growers in Western New York have commonly used the names Detroit Red and Detroit Black interchangeably for the remarkably variable variety which we are here describing as Detroit Red. We have been unable to determine whether there are in fact two distinct varieties of this type, or whether the differences which have been observed in the habit of growth and productiveness of the tree and in the form, size, general appearance, season and quality of the fruit, are altogether due to differences in the conditions under which the fruit has been produced. Speaking of these two names, Warder, in 1867, wrote, "I have put these two names together because the fruits presented as Black and as Red Detroit are so very much alike in all respects that it is not worth while to consider them distinct. * * * The Red variety may be distinct, as it keeps later." Lyon (13) recognized two or more varieties of this type and distinguished them by the names Detroit Black and Detroit Red. Speaking of Detroit Red, he remarks: "There are probably several varieties grown under this name, none of them valuable;" and of The Detroit Black he says: "Unproductive, showy, valueless; it is probably the Detroit Red of Downing."

D. D. Stone, of Oswego, writes¹: "It seems to me that the two are not the same. Detroit Black seems to be more of a scrubby grower, the shape, size, firmness and color seem to be more constant and it does not crack so badly as the one we know as Detroit Red, but the season appears to be 'the same.'"

Detroit Red, or as it is often called, Detroit Black, as usually grown in Western New York, varies from medium to very large, commonly averaging about medium size. It is flattened at the ends, very dark crimson or purplish, becoming almost black, with snow-white flesh occasionally streaked with rosepink. It is esteemed by many for dessert use because of its mild, pleasant flavor. There is considerable loss from premature dropping of the fruit and from fruit that is too small or too illshapen for market. It is quite variable in keeping qualities, being commonly in season about with Maiden Blush. The tree is a moderate grower, comes into bearing rather young, and is not a very reliable cropper. Some report that it is a shy bearer; others that it yields moderate to full crops biennially.

Historical. This is supposed to have been brought into the neighborhood of Detroit by the early French settlers and thence disseminated (1, 2, 4, 8). It was introduced into Ohio and Western New York before the middle of the last century. The variety is still sometimes listed by nurserymen (14). Its cultivation in New York state is declining and it is now seldom planted.

TREE. Tree medium or eventually large, moderately vigorous to vigorous. Form upright spreading or roundish. Twigs medium to long, moderately slender, dark brown.

FRUIT. Fruit very large to medium. Form oblate conic varying to roundish oblate, often strongly ribbed, irregular. Stem short, usually rather slender. Cavity often very large, acute to nearly acuminate, deep, moderately broad to very broad, frequently compressed, usually thinly russeted. Calyx variable, usually large, closed or somewhat open; lobes short, broad, rather obtuse. Basin medium in width and depth, obtuse to somewhat abrupt, irregularly furrowed and wrinkled and often with mammiform protuberances.

¹ Letter, 1904.

Skin thick, rather tough, dark crimson, largely striped and splashed with purplish-carmine eventually becoming almost black, sometimes having a portion of the greenish-yellow ground color exposed. Dots numerous, conspicuous, very small, pale or russet. Calyx tube rather short, wide, broadly conical. Stamens median to basal. Core medium to large, axile; cells closed; core lines meeting or clasping. Carpels roundish to elliptical, rather flat, usually tufted. Seeds rather large, plump, obtuse to acute, moderately light brown. Flesh white, sometimes streaked or stained with red, rather coarse, tender, juicy, agreeable mild subacid, very aromatic, good to very good.

Season last of September to December.

— S.A. Beach, The Apples of New York, Vol. 2 (1905)

Detroit Red.... M rob r G b W 1* 2* 1...

— Granville Lowther (ed.), Encyclopedia of Practical Horticulture (1914)