Flat Sweet
AppleFlat Sweet (Apple)
Origin/History
An old Eastern fruit, much valued where known. A strain from Illinois is also documented, suggesting geographic variation in the type.
Tree
Not described in source.
Fruit
Size and Form
- Eastern strain: large, oblate, slightly conic
- Illinois strain: medium or below, oblate
Skin
- Eastern strain: yellow, sometimes with sunny cheek, and slight russet
- Illinois strain: yellow, splashed, striped, and shaded with light and dark crimson over all; few large light dots
Stem
- Eastern strain: not described in source
- Illinois strain: short
Flesh and Flavor
- Eastern strain: white, tender, juicy, with a fine, rich, saccharine flavor. Rated "Good."
- Illinois strain: white, stained next the skin, firm, juicy, mild subacid, scarcely sweet. Rated "Good."
Season
- Eastern strain: October to March
- Illinois strain: September
Uses
Valued for baking (Eastern strain).
Subtypes/Variants
Two distinct strains are documented: an Eastern variety with large size, fine saccharine flavor, and extended storage (October–March), and an Illinois variety of smaller size with milder flavor and earlier season (September).
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Flat Sweet.
An old Eastern fruit, and much valued where known.
Fruit large, oblate, slightly conic, yellow, sometimes with sunny cheek, and slight russet. Flesh white, tender, juicy, with a fine, rich, saccharine flavor. Good. Valued for baking. October to March.
Flat Sweet.
From Illinois.
Fruit medium or below, oblate, yellow, splashed, striped, and shaded with light and dark crimson over all, few large light dots. Stalk short. Flesh white, stained next the skin, firm, juicy, mild subacid, scarcely sweet. Good. September.