Eyewood

Origin & History

Raised from seed by T. A. Knight about 1822 at Downton, Wiltshire, England (Hedrick). Downing describes it as "a seedling of Mr. Knight's." The Herefordshire Pomona's description was made from fruit of the 1831 season, noting it was "an indifferent season for Standards."

Tree

Vigorous and hardy, with very free growth; bears well in indifferent seasons (Herefordshire Pomona). Elliott describes the branches as very strong, stout, yellowish brown, with large white specks (lenticels).

Fruit

Size: Generally described as medium (Downing, Hedrick, Thomas). The Herefordshire Pomona compares it to an Autumn Bergamot in size. Elliott, however, describes it as below medium.

Form: Sources disagree. Downing and Thomas describe it as oblate or flattened. Hedrick describes it as globular. Elliott describes it as obovate. The Herefordshire Pomona states it is very similar in shape to an Autumn Bergamot.

Skin: Very thick (Hedrick). The ground color is greenish-yellow (Hedrick, Elliott) or dull yellow (Thomas), tinged with brown next the sun (Hedrick). Much covered with russet: Hedrick specifies pale brown-russet with large dots; the Herefordshire Pomona describes a deeper cinnamon-russet colour; Elliott notes russet traces and specks; Downing and Thomas simply say much covered with russet or with some russet.

Stem: Long, slender (Elliott).

Cavity: Not described in sources.

Calyx: Small, open (Elliott).

Basin: Not described in sources.

Flesh & Flavor: Sources broadly agree the flesh is melting, buttery, and juicy, but differ on specifics. The Herefordshire Pomona describes the flesh as yellowish white, melting, buttery, juicy, and very highly flavoured, adding that "it is doubtful whether it would be exceeded by Gansel's Bergamot in a better season." Hedrick describes the flesh as yellowish, very tender and melting, juicy, sweet, with a sprightly, vinous flavor and fine aroma, noting it is "first" quality but sometimes has too little perfume. Downing calls the flesh buttery, rich, and excellent. Thomas says simply buttery, good. Elliott, in contrast, describes the flesh as white, rather coarse, melting, juicy, sub-acid, and rated "very good" — notably differing from other sources in calling the texture coarse and the flavor sub-acid rather than sweet and buttery.

Core & Seeds: Core large (Elliott). Seeds not described in sources.

Season

October, sometimes extending into November (Herefordshire Pomona).

Uses

Not described in sources.

Subtypes & Variants

Not described in sources.