Fameuse Sucree
Apple
Fameuse Sucree
Origin / History
Said to have originated on the premises of Maurice Gougen, near Montreal, Canada; its appearance indicates Fameuse parentage (Downing). Thomas also gives Montreal. Both authors call it a handsome or beautiful and excellent dessert apple: Downing, "beautiful and excellent dessert apple," "highly esteemed as a table fruit where known"; Thomas, "a handsome and excellent dessert apple."
Tree
Tree quite hardy, healthy, growth of moderate vigor, upright, spreading a little with age and bearing. A good but not a profuse bearer.
Fruit
Size: Rather below medium to nearly medium.
Form: Roundish-oblate to oblate, somewhat depressed, slightly angular.
Stem: Medium to long, slender.
Cavity: Medium.
Calyx: Small, closed.
Basin: Medium, slightly corrugated.
Skin: Almost entirely covered with light and dark red and crimson, rich red, often striped and splashed with deep purplish red on the exposed side, and sometimes almost obscure.
Dots: Not described in source.
Flesh and flavor: Very white, stained next the skin, sometimes a little in the flesh; fine, tender, moderately juicy; flavor delicate, lively, with a slight quince-like character. Quality "very good" (Downing, Thomas).
Core and seeds: Core rather small.
Season
Ripens from the middle of September to the last of October (Downing); Thomas gives autumn.
Uses
Dessert apple; Downing adds that it is highly esteemed as a table fruit where known.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Fameuse Sucree.
This beautiful and excellent dessert apple is said to have originated on the premises of Maurice Gougen, near Montreal, Canada, and its appearance indicates Fameuse parentage. Tree quite hardy, healthy, growth of moderate vigor, upright, spreads a little with age and bearing; a good but not a profuse bearer, and is highly esteemed as a table fruit where known.
Fruit rather below medium, oblate, somewhat depressed, slightly angular; skin almost entirely covered with light and dark red and crimson, often striped and splashed with deep purplish red on the exposed side, and sometimes almost obscure; stalk medium to long, slender; cavity medium; calyx small, closed; basin medium, slightly corrugated; flesh very white, stained next the skin, sometimes a little in the flesh, which is fine, tender, moderately juicy, with a delicate, lively, slight quince-like flavor; of very good quality; core rather small. Ripens from the middle of September to the last of October.
— John J. Thomas, The American Fruit Culturist (1903)Fameuse Sucrée. Nearly medium, roundish-oblate, rich, red, delicate, very good. Autumn. A handsome and excellent dessert apple. Montreal.