Johnson

Apple

Editor's Note

Hansen lists a Johnson entry only as a cross-reference, noting that “the Minnesota variety by this name is described under the name of William Johnson to distinguish it from other and older varieties of the same name.” That Minnesota apple — originated by William Johnson of Farmington, Minnesota — is a distinct winter variety; see William Johnson. The Johnson described on this page is the older summer apple from Brookfield, Connecticut.

Johnson

Origin/History

Johnson originated in Brookfield, Connecticut. Downing notes the existence of a second variety bearing the same name, said to have originated in Massac County, Illinois, and described in the Chicago Republican, though Downing had not personally examined it. Thomas also distinguishes the two, treating the Connecticut and Illinois varieties as separate apples. See Subtypes/Variants below for the Illinois Johnson.

Tree

A strong, upright grower and a good bearer (Downing).

Fruit

Size and form: Above medium in size (Elliott, Downing); Thomas describes it as rather large. Roundish in form (Elliott), more precisely roundish-conic (Downing, Thomas).

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Smooth. Ground color yellow, striped with red, deepening to dark red on the sun-exposed side (Elliott, Downing).

Flesh and flavor: Remarkably tender, crisp, and juicy (Downing; Elliott concurs: tender, crisp, juicy). Flavor brisk and sweet (Downing); Thomas similarly describes it as sweet. A notable characteristic noted by both Downing and Thomas is that the flesh very soon becomes mealy after ripening.

Core and seeds: Not described in source.

Season

Middle of August to middle of September (Downing). Elliott gives August–September. Thomas places it in late summer.

Uses

Not described in source.

Subtypes/Variants

A distinct apple also called Johnson is said to have originated in Massac County, Illinois, described in the Chicago Republican. Downing had not examined it firsthand but records the following description: fruit medium to large, roundish flattened, greenish yellow, almost entirely covered with rich dark red; flesh yellow, subacid; season December to March. Thomas describes the Illinois Johnson as oblate, pale yellow and crimson, mild subacid, rich, and very good, ripening in winter; he adds that it is productive and valuable for market.

Other

Elliott rates the Connecticut Johnson "very fine." Downing rates it "Good."

Book Sources

Described in 3 period pomological works

Nursery Catalog Sources

Found in 1 catalog (1901) from Illinois

Benjamin Buckman (personal inventory) , Farmingdale , Illinois — 1901

View original book sources (3)

Johnson.

From Brookfield, Conn. Fruit, above medium, roundish ; smooth, striped red on yellow, dark red in sun ; flesh, tender, crisp, juicy ; very fine. August, September.

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

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.

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

Johnson. Rather large, roundish-conic, striped; tender, sweet, becoming mealy. Late summer. Conn. Another Johnson, in Illinois, is oblate, pale yellow and crimson, mild sub-acid, rich, very good. Winter. Productive, and valuable for market.

— John J. Thomas, The American Fruit Culturist (1903)

Redstreak