Mala Carle
AppleMala Carle
Origin/History
An old variety of Italian origin, celebrated as the most celebrated of all apples in Italy and the South of Europe. It is native to the territory of Finale, in Liguria, and is an important article of trade throughout the whole Genoese territory, with exportation to Nice, Marseilles, Barcelona, and Cadiz. Lindley writes: "The climate of the Italian territory is so entirely different from that of England, that we cannot expect the delicate Malcarle should succeed here, unless trained against a south or southeast wall, and in a warm and kind soil. Its great beauty in the dessert renders it an interesting object of cultivation."
In North America, the variety does not always attain perfection in New England or as far north as New York. South of New York it becomes beautiful and fine, as it needs a warm and dry soil. It is noted as well adapted to certain regions of the South.
The variety appears in American pomological literature from at least 1832 (Kenrick) through 1892 (Bailey), and was listed in the American Pomological Society Catalogue of 1889.
Tree
Not described in sources.
Fruit
Size: Medium.
Form: Very regularly shaped, a little narrow towards the eye.
Stem: Not described in sources.
Cavity: Not described in sources.
Calyx: Not described in sources.
Basin: Not described in sources.
Skin: Smooth, with a delicate waxen appearance. Pale lemon yellow in the shade, with a brilliant crimson cheek next the sun, the two colors often joining in strong contrast. Described as delicate-skinned.
Flesh and Flavor: Flesh white, not very juicy, but tender, with a delicate, slightly rose-perfumed flavor. Quality rated Good. Beach independently describes the flesh as white, tender, and perfumed, consistent with Downing.
Core and Seeds: Not described in sources.
Season
September to January (Downing).
Uses
A dessert apple of notable beauty. Historically an important article of commercial trade and export in the Genoese territory.
Subtypes/Variants
Not described in sources.
Other
Not described in sources.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Mala Carle.
Pomme Finale. Charles Apple. Mela di Carlo. Mela Carla. Pomme de Charles.
The Mala Carle is the most celebrated of all Apples in Italy and the South of Europe, whence it comes. Here or in New England it does not always attain perfection, but south of New York it becomes beautiful and fine, as it needs a warm and dry soil.
Fruit of medium size, very regularly shaped, a little narrow towards the eye. Skin smooth, with a delicate waxen appearance, pale lemon yellow in the shade, with a brilliant crimson cheek next the sun, the two colors often joining in strong contrast. Flesh white, not very juicy, but tender, and with a delicate, slightly rose-perfumed flavor. Good. September to January.
— S.A. Beach, The Apples of New York, Vol. 1 (1905)MALA CARLE.
REFERENCES. 1. Kenrick, 1832:79. 2. Floy-Lindley, 1833:39. 3. Manning, 1838:61. 4. Downing, 1845:116. 5. Thomas, 1849:182. 6. Cole, 1849:116. 7. Emmons, Nat. Hist. N. Y., 3:82. 1851. 8. Elliott, 1854:146. fig. 9. Hooper, 1857:56. 10. Warder, 1867:725. 11. Fitz, 1872:168. 12. Hogg, 1884:144. 13. Am. Pom. Soc. Cat., 1889:10. 14. Bailey, An. Hort., 1892:243.
SYNONYMS. Charles Apple (1, 2, 4, 8). MALCARLE (2). Malcarle (1). Mai Carle (7). MALE CARLE (4, 5, 8, 9, 10, 11). Male Carle (6, 12). MARLE CARLE (7). MELA CARLA (1, 3, 12). Mela Carlo (2, 4, 5, 8, 9). Mela de Carlo (8). Mela di Carlo (4). Pomme de Charles (4, 5, 8). Pomme Finale (1, 4, 8).
A very beautiful delicate skinned apple with white, tender, perfumed flesh. It is well adapted to certain regions of the South (11) but it does not succeed as far north as New York (4).
Historical. This is an old variety of Italian origin. Lindley says of it: "The Malcarle is a native of the territory of Finale, in Liguria. It is an important article of trade in the whole Genoese territory, and of exportation to Nice, Marseilles, Barcelona and Cadiz. The climate of the Italian territory is so entirely different from that of England, that we cannot expect the delicate Malcarle should succeed here, unless trained against a south or southeast wall, and in a warm and kind soil. Its great beauty in the dessert renders it an interesting object of cultivation" (2).