Kentucky Cream
AppleKentucky Cream
Origin/History
Originated in Todd County, Kentucky (Downing). Thomas lists it with a "N. Y." notation, suggesting it was documented or grown in New York by 1903, consistent with its having spread into northern nursery trade.
Tree
Moderately vigorous, upright habit. An early and abundant bearer.
Fruit
Size and Form: Medium to large (Downing); medium or above (Thomas). Roundish, largest at the crown or apex, tapering slightly toward the stalk.
Stem: Slender.
Cavity: Narrow, acute.
Calyx: Large; segments partially closed, divided.
Basin: Broad, deep, somewhat corrugated.
Skin: Yellowish ground, mostly overspread with rich clear red; thickly sprinkled with large areole dots and some grayish marblings near the stalk.
Flesh and Flavor: Flesh yellowish, breaking, not very juicy, rich, mild subacid. Quality rated good to very good (Downing); good (Thomas).
Season
December to March (Downing); winter (Thomas).
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Kentucky Cream.
Originated in Todd Co., Ky. Tree moderately vigorous, upright, an early and abundant bearer.
Fruit medium to large, roundish, largest at the crown or apex, and tapering slightly toward the stalk, yellowish mostly overspread with rich clear red, thickly sprinkled with large areole dots, and some grayish marblings next the stalk. Stalk slender. Cavity narrow, acute. Calyx large. Segments partially closed, divided. Basin broad, deep, somewhat corrugated. Flesh yellowish, breaking, not very juicy, rich, mild subacid. Good to very good. December to March.
— John J. Thomas, The American Fruit Culturist (1903)Kentucky Cream. Medium or above, roundish, largest at apex, yellow and red; mild sub-acid, good. Winter. N. Y.