Golden Goss

Apple

Golden Goss

Origin/History

Received from Western New York (Downing). No further origin detail described in sources.

Tree

Vigorous, upright, and productive (Downing). Not described in Elliott.

Fruit

Size: Rather large (Downing). Not described in Elliott.

Form: Sources conflict. Downing describes the fruit as roundish conical, slightly ribbed. Elliott describes it as roundish flattened, angular.

Stem: Slender (Elliott). Not described in Downing.

Cavity: Not described in either source.

Calyx: Nearly closed (Elliott). Not described in Downing.

Basin: Not described in either source.

Skin: Golden yellow, faintly shaded in the sun with red (Downing). Elliott describes the color simply as yellow.

Flesh/Flavor: Sources partially conflict. Both describe the flesh as white or whitish and juicy. Downing characterizes the flavor as mild subacid. Elliott characterizes it as brisk, suggesting a more pronounced acid character. Quality rated good to very good by Downing; "very good" by Elliott.

Core/Seeds: Core medium (Elliott). Not described in Downing.

Season

November and December (Downing). Not described in Elliott.

Uses

Not described in either source.

Subtypes/Variants

Not described in either source.

Other

Not described in either source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Golden Goss. Received from Western New York. Tree vigorous, upright, productive. Fruit rather large, roundish conical, slightly ribbed, golden yellow, faintly shaded in the sun with red. Flesh white, firm, juicy, mild subacid. Good to very good. November, December.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Golden Goss. Fruit, roundish flattened, angular, yellow; stem, slender; calyx, nearly closed; flesh, whitish, juicy, brisk; "very good;" core, medium.

— F.R. Elliott, The Western Fruit Book (1865)