Kaighn's Spitzenburg

Kaighn's Spitzenburg

Origin and History. Originated in Gloucester County, New Jersey. Coxe (1817) states the name is derived from a family residing in that county, where the apple was first cultivated. He notes a faint resemblance to the Esopus Spitzenburg, though Kaighn's is more pointed towards the crown. Downing describes it as "valued only because of its showy fruit."

Tree. All three sources agree the tree is of spreading growth. Downing describes it as vigorous with a "spreading or straggling habit," productive. Coxe calls the form "very unsightly." Warder confirms the tree is very productive, with slender shoots.

Fruit — Size and Form. Large (Warder says "large, handsome"; Downing qualifies as "rather large"). Oblong, slightly conic. Warder specifies "oblong, slightly conic, truncated, regular." Downing describes it as "oblong oval, approaching conic." Coxe notes it is more pointed towards the crown than the Esopus Spitzenburg.

Fruit — Skin. Smooth. The ground color is whitish yellow (Downing) or yellow (Warder), mostly shaded and striped with red. Coxe describes the color as "a lively but pale red, faintly streaked, and full of white spots." Warder specifies the striping as crimson. Downing says "mostly shaded and striped with red, and thickly sprinkled with minute dots." Warder also notes dots as minute.

Fruit — Stem. Long. Coxe says "long and deeply planted." Warder adds "long, slender, red."

Fruit — Cavity. Deep. Coxe describes the stem as "deeply planted." Warder specifies the cavity as deep, acute, regular, with brown russeting.

Fruit — Calyx and Basin. Coxe describes the crown as "very hollow." Warder provides detailed structure: basin deep, abrupt, folded or regular; eye medium, closed; segments reflexed.

Fruit — Core and Seeds. Warder alone describes these: core large, pyriform, regular, clasping, generally open. Seeds numerous, plump, angular, loose.

Fruit — Flesh and Flavor. Flesh yellow to yellowish. The sources disagree on texture: Coxe (1817) calls the flesh "tender"; Warder (1867) describes it as "breaking" (a texture between tender and crisp); Downing (1900) calls it "coarse, crisp." All agree the flesh is juicy. On flavor, Coxe describes it as "finely flavoured" without further specificity. Warder characterizes the flavor as "acid to sub-acid, rather rich," rating quality as "good for culinary use." Downing calls it a "pleasant subacid," rating it simply "Good." The discrepancy between Coxe's high praise ("finely flavoured," "highly deserving of propagation") and Downing's more reserved assessment ("valued only because of its showy fruit," "coarse") is notable and may reflect evolving taste standards or variable fruit quality.

Season. An early winter apple. Coxe says "early winter." Warder gives November to December. Downing extends the season to November through January.

Uses. Warder specifies culinary use, market, and drying. Coxe recommends it as "a beautiful early winter fruit, highly deserving of propagation." Downing's remark that it is "valued only because of its showy fruit" suggests its primary market appeal was appearance rather than eating quality.