Graniwinkle
Apple
Graniwinkle
Origin / History
Originated in one of the eastern counties of New Jersey (Coxe; Downing). Coxe says it obtained its name from a farmer who first cultivated it. Warder supposes it to be the famous cider apple of New Jersey described by Coxe, except that the form is different, and says it has as good qualities for making a rich cider; his specimens were obtained from W. C. Hampton.
Tree
Vigorous, upright, spreading, productive (Downing).
Fruit
Size: Moderate (Coxe) or medium (Downing); Warder alone calls it small.
Form: Roundish, slightly conical (Downing); rather oblong (Coxe); oblate, regular (Warder), who notes the form differs from Coxe's.
Stem: Long, inclined (Warder).
Cavity: Wide, regular, brown (Warder).
Calyx: Eye large, open (Warder).
Basin: Wide, regular (Warder).
Skin: Somewhat rough (Coxe). Dark red (Coxe); dull red, striped purple (Warder); yellowish, shaded with light red, and striped and splashed with a deeper shade (Downing).
Dots: Numerous, yellow (Warder).
Flesh and flavor: Flesh yellow (Coxe), yellowish white (Warder) or white (Downing); fine-grained, juicy, moderately tender (Downing); firm, tough (Warder). Flavor sweet; "a dead sweet, very rich" (Coxe); "rich pleasant honeyed sweet" (Downing). Quality "Very good" (Downing).
Core and seeds: Core small (Downing); medium, round, regular, closed, meeting the eye (Warder). Seeds numerous, angular, plump (Warder).
Season
Recorded from October to winter. Downing gives October to December; Coxe says it ripens in the month of November; Warder gives winter.
Uses
Cider, stock feed and cooking. Coxe says the cider resembles a sirup in its taste and consistence, and that the apple is usually mixed with the Harrison for making cider of a superior quality. Warder gives the use as cider and says it makes a rich cider. Downing calls it "Valuable for stock, cider, or for cooking."
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)NO. 85. GRANIWINKLE.
This apple is of moderate size, in form rather oblong—the skin a dark red, somewhat rough—the flesh a dead sweet, very rich, of a yellow colour. The cider produced from this apple, resembles a sirup in its taste and consistence—it originated in one of the Eastern counties of New-Jersey, and obtained its name from a farmer who first cultivated it: it is usually mixed with the Harrison for making cider of a superior quality—it ripens in the month of November.
— John A. Warder, American Pomology: Apples (1867)Granniwinkle.
This is supposed to be the famous cider apple of New Jersey, described by Coxe, except that the form is different ; it has as good qualities for making a rich cider ; specimens obtained from W. C. Hampton.
Fruit small, oblate, regular ; Surface dull red, striped purple ; Dots numerous, yellow.
Basin wide, regular ; Eye large, open.
Cavity wide, regular, brown ; Stem long, inclined.
Core medium, round, regular, closed, meeting the eye; Seeds numerous, angular, plump ; Flesh yellowish-white, firm, tough; Flavor sweet; Use, cider; Season, winter.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Graniwinkle. Originated in one of the eastern counties of New Jersey. Tree vigorous, upright, spreading, productive. Fruit medium, roundish, slightly conical, yellowish, shaded with light red, and striped and splashed with a deeper shade. Flesh white, fine-grained, juicy, moderately tender, rich pleasant honeyed sweet. Core small. Very good. Valuable for stock, cider, or for cooking. October to December.