Johnson
Apple
USDA Pomological Watercolor Collection
Johnson
Origin & History
Two distinct apples have been identified under the name Johnson. The better-established variety originated in Brookfield, Connecticut. A second variety, reportedly from Massac County, Illinois, was described in the Chicago Republican, though the pomologist A.J. Downing noted he had not personally examined this second type.
JOHNSON (Connecticut)
Tree
A strong, upright grower. Good bearer.
Fruit
Above medium in size, roundish conic form, smooth surface. Striped with red on a yellow ground, becoming dark red in the sun.
Flesh & Flavor
Remarkably tender, crisp, and juicy, with a brisk, sweet flavor. Becomes mealy very soon after ripening. Quality: Good.
Season
Middle of August to middle of September.
JOHNSON (Illinois) — Variant
Fruit
Medium to large, roundish flattened form. Greenish yellow ground, almost entirely covered with rich dark red.
Flesh & Flavor
Flesh yellow; subacid.
Season
December to March.
Note: The Connecticut and Illinois Johnsons differ substantially in season (fall vs. winter), size, form, color distribution, flesh color, and flavor profile. Downing's 1900 edition carried the Illinois description as a secondary variant without verification, suggesting the Connecticut type was the primary or better-known Johnson of the period.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Johnson.
Origin, Brookfield, Conn. A strong, upright grower, and a good bearer.
Fruit above medium, roundish conic, smooth, striped with red on a yellow ground, dark red in the sun. Flesh remarkably tender, crisp, and juicy, with a brisk, sweet flavor, very soon becomes mealy after ripening. Good. Middle of August to middle of September.
There is another Johnson Apple which is said to have originated in Massac Co., Ill., and described in the Chicago Republican. We have not seen it.
Fruit medium to large, roundish flattened, greenish yellow, almost entirely covered with rich dark red. Flesh yellow, subacid. December to March.