Duckett

Apple

Duckett

Origin/History

A Southern fruit. Both sources characterize it as particularly well suited to Southern growing conditions.

Tree

Not described in source.

Fruit

Size: Rather large (both sources agree).

Form: Downing describes it as oblate; Thomas as roundish-oblate. Thomas notes it is slightly ribbed.

Stem: Short, deep set (Thomas).

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Deep (Thomas).

Skin: Downing describes the color as light waxen yellow, often with a crimson cheek. Thomas describes it as light greenish yellow — the two sources thus agree on a pale yellow ground but differ on tone (waxen vs. greenish) and Thomas does not mention the crimson cheek.

Flesh/Flavor: Downing describes the flesh as white, tender, juicy, pleasant, and aromatic, rating it Good (Very good at the South). Thomas describes it as fine-grained, mild, and sub-acid. The two accounts are complementary: Downing emphasizes texture, juiciness, and aroma; Thomas specifies the flavor character as mild sub-acid.

Core/Seeds: Not described in source.

Season

October to November (Downing). Late autumn (Thomas). The two are consistent.

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Duckett.

A Southern fruit.

Fruit rather large, oblate, light waxen yellow, often with a crimson cheek. Flesh white, tender, juicy, pleasant, aromatic. Good. Very good at the South, where it is ripe October to November.

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

Duckett. Rather large, roundish-oblate; light greenish yellow, slightly ribbed; stalk short, deep set; basin deep; flesh fine-grained, mild, sub-acid. Late autumn. A good southern fruit.

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