French Russet
AppleFrench Russet
Origin / History
This old Apple is described in Ronalds, as reproduced in Downing's entry. Ronalds describes it as a sauce or cooking fruit.
Tree
Not described in source.
Fruit
Size: Medium size.
Form: Globular.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Yellowish, with faint red in the sun, considerably russeted.
Dots: Not described in source.
Flesh and flavor: White, tender, subacid.
Core and seeds: Not described in source.
Season
November, January.
Uses
Sauce or cooking fruit.
Subtypes / Variants
Not described in source.
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)French Russet.
French Pippin.
This old Apple is described in Ronalds as a sauce or cooking fruit of medium size, globular, yellowish, with faint red in the sun, considerably russeted. Flesh white, tender, subacid. November, January.