French's Sweet
AppleFrench's Sweet
Origin/History
Originated on the farm of B. V. French, Braintree, Massachusetts. Elliott (1865) notes that the seedling trees were still standing in Braintree at the time of his writing, with a description attributed directly to B. V. French in manuscript.
Tree
A notably heavy bearer. Downing describes the tree as "very productive"; Elliott likewise notes it a "great bearer."
Fruit
Size: Above medium, according to Downing; large, according to Elliott and Thomas.
Form: Roundish oblate, according to Downing; round ovate, according to Elliott and Thomas.
Stem, Cavity, Calyx, Basin: Not described in source.
Skin: Downing describes the color as yellow with a shade of brown in the sun. Elliott describes the fruit as green, inclining to yellow when fully ripe. Thomas gives greenish-yellow. Elliott notes the fruit is highly perfumed; Thomas likewise notes it as perfumed; Downing does not mention fragrance.
Flesh/Flavor: Downing describes the flesh as yellowish, crisp, moderately juicy, compact, rich, and sweet. Elliott describes it as firm. Thomas describes it as firm and very good. Elliott (quoting B. V. French) calls it "the richest baking I know."
Core/Seeds: Not described in source.
Season
Ripe in October and November. Elliott notes the fruit will keep until January or February.
Uses
Valued for cooking (Downing). Elliott, quoting the originator, calls it the "richest baking" apple he knows.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)French's Sweet.
Origin, farm of B. V. French, Braintree, Mass. Tree very productive.
Fruit above medium, roundish oblate, yellow, with a shade of brown in the sun. Flesh yellowish, crisp, moderately juicy, compact, rich, sweet. Valued for cooking. October, November.
— F.R. Elliott, The Western Fruit Book (1865)French's Sweet.
The seedling trees are still standing in Braintree, Mass. Large, round ovate, green, inclining to a yellow when fully ripe, great bearer, highly perfumed ; flesh, firm. Ripe, October and November, and will keep till January or February. Richest baking I know. (B. V. French, Ms.)
— John J. Thomas, The American Fruit Culturist (1903)French's Sweet. Large, round ovate, greenish-yellow; firm, perfumed, very good. Late autumn. Mass.