Graniwinkle

Graniwinkle

Origin/History

Originated in one of the eastern counties of New Jersey. The name was obtained from the farmer who first cultivated it. Coxe (1817) lists it as No. 85 and notes it is usually mixed with the Harrison apple for making cider of superior quality. Warder (1867) supposes this to be the famous New Jersey cider apple described by Coxe, except that he notes the form is different, while affirming it has equally good qualities for making rich cider; his specimens were obtained from W. C. Hampton.

Tree

Vigorous, upright, spreading, productive (Downing). Not further described by Coxe or Warder.

Fruit

Size: Sources conflict. Coxe describes the fruit as of moderate size; Warder describes it as small; Downing describes it as medium.

Form: Sources conflict markedly. Coxe describes the form as rather oblong. Warder describes it as small, oblate, and regular — and explicitly notes the form differs from Coxe's description. Downing describes it as roundish and slightly conical.

Stem: Long and inclined (Warder). Not described by Coxe or Downing.

Cavity: Wide, regular, brown (Warder).

Calyx/Eye: Eye large and open (Warder).

Basin: Wide and regular (Warder).

Skin: Sources conflict on color. Coxe describes the skin as dark red and somewhat rough. Warder describes the surface as dull red, striped purple. Downing describes the skin as yellowish, shaded with light red, and striped and splashed with a deeper shade of red.

Dots: Numerous, yellow (Warder).

Flesh/Flavor: Sources agree the flavor is sweet. Coxe describes the flesh as yellow, with a dead sweet, very rich flavor. Warder describes the flesh as yellowish-white, firm, and tough, with a sweet flavor. Downing describes the flesh as white, fine-grained, juicy, moderately tender, rich, pleasant, and of a honeyed sweetness. Downing rates it Very Good.

Core/Seeds: Core medium, round, regular, closed, meeting the eye; seeds numerous, angular, and plump (Warder). Downing describes the core as small. Coxe does not describe the core or seeds.

Season

Coxe: ripens in November. Warder: winter. Downing: October to December.

Uses

Primarily a cider apple. Coxe notes the cider produced from this variety resembles a syrup in its taste and consistency, and that it is usually mixed with the Harrison for making cider of superior quality. Warder concurs in its value for rich cider. Downing describes it as valuable for stock, cider, or cooking.

Subtypes/Variants

Not described in source.

Other

Not described in source.