Eugene Appert

Origin and History

Eugene Appert was raised from seed by Andre Leroy, Angers, France, and first gave fruit in 1862 (Hedrick). It was introduced to the United States about 1881, in which year it was described as of "very superior quality" and one of the "best of the kinds recently introduced" (Hedrick).

Tree

Moderately vigorous, with slender shoots, somewhat spreading and irregular in habit; moderately productive (Downing).

Fruit

Size medium or below (Downing) to medium (Hedrick). Form roundish oblate, inclining to obtuse pyriform (Downing); Hedrick describes it as globular, bossed, and unequal. Skin greenish yellow, considerably netted and patched with russet, and thickly sprinkled with russet dots (Downing); Hedrick describes the skin as grass-green, with grayish stains and large dots. Stalk short to long, rather slender; cavity medium, smooth. Calyx quite large, open; basin small or medium, nearly smooth (Downing).

Flesh and Flavor

Downing describes the flesh as white, half fine, juicy, melting, sweet, rich, with a slight aroma; quality very good. Hedrick describes the flesh as yellowish-white, very fine and melting, very full of sugary, acidulous juice, having an exquisite aroma, and rates the quality as first. The two accounts notably differ on acidity — Downing calls it simply sweet, while Hedrick describes it as sugary and acidulous — and on aroma intensity, with Downing noting only a slight aroma versus Hedrick's exquisite aroma. Hedrick also rates the flesh texture more highly as "very fine" compared to Downing's "half fine."

Season

Ripens the middle of September (Downing). Hedrick gives the season as August and September, suggesting it may begin ripening somewhat earlier in favorable conditions.