Monk's Favorite
Apple
Origin & History
Monk's Favorite originated in Indiana, though sources disagree on the precise county: Warder identifies Delaware County, while Elliott gives Randolph County. According to Warder, it was introduced to the public by Dr. J. C. Helme of the State Horticultural Society, and was described in the Western Horticultural Review some years prior as a promising fruit. It was favorably noticed at the time of its introduction but had not yet been sufficiently known for general recommendation as of 1867.
Tree
Vigorous, upright, spreading, and productive. Elliott adds that the tree is very thrifty, of rapid growth, and an annual bearer.
Fruit
Size: Large.
Form: Roundish, flattened (slightly oblate), regular. Elliott describes it as slightly angular; Thomas as ribbed.
Stem: Sources conflict: Warder describes the stem as medium to long and stout, while Elliott and Thomas both describe the stalk as short.
Cavity: Wide (Warder, Thomas). Warder adds wavy; Elliott describes it as open and regular.
Calyx: Small (Elliott, Thomas). Warder describes the eye as medium and open.
Basin: Warder describes the basin as medium and regular. Elliott and Thomas both describe it as broad; Elliott adds obscure furrows.
Skin: Smooth, yellow ground color, pretty well covered with stripes and splashes of red. Elliott and Thomas add mottled patterning; Elliott specifies the red as dark red. Dots medium, ragged, gray, and scattering (Warder); Elliott describes gray russet dots.
Flesh & Flavor: Yellowish white, tender, juicy, subacid. Warder describes the texture as breaking rather than tender. Quality rated good by Warder and Downing; Elliott and Thomas rate it "very good."
Core & Seeds: Core wide, heart-shaped, open, clasping; seeds pointed (Warder).
Season
Sources vary considerably. Warder gives November to January; Downing gives November and December; Elliott gives December to June. Thomas describes it simply as a long keeper. The range across sources suggests November through at least midwinter, with Elliott's extension to June indicating potential for long storage.
Uses
Kitchen, table, and promising for market (Warder).
Subtypes & Variants
Not described in source.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— John A. Warder, American Pomology: Apples (1867)Monk's Favorite.
This large, showy apple originated in Delaware County, Indiana, and was introduced to the public by Dr. J. C. Helme, of the State Horticultural Society.
It was described in the Western Horticultural Review some years ago, as a promising fruit, and was favorably noticed at the time of its introduction, but has not yet been sufficiently known for general recommendation.
Tree vigorous, upright, spreading, productive.
Fruit large, globular, flattened, regular; Surface smooth, yellow, pretty well covered with stripes and splashes of bright red; Dots medium, ragged, gray, scattering.
Basin medium, regular; Eye medium, open.
Cavity wide, wavy; Stem medium to long, stout.
Core wide, heart-shaped, open, clasping; Seeds pointed; Flesh whitish, breaking, juicy; Flavor sub-acid; Quality good; Use, kitchen, table, and promising for market; Season, November to January.
Fig. 227.—Monk's Favorite.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Monk's Favorite. Origin, Indiana. Tree vigorous, upright spreading. Fruit large, roundish, yellowish, striped and splashed with red. Flesh yellowish white, tender, juicy, subacid. Good. November, December.
— F.R. Elliott, The Western Fruit Book (1865)Monk's Favorite. From Randolph Co., Indiana. Tree very thrifty, rapid growth, annual bearer. Fruit, large, roundish flattened, slightly angular; yellow, mottled, striped and splashed with dark red, gray russet dots; stem, short; cavity, open, regular; calyx, small; basin, broad, obscure furrows; flesh, yellowish white; sub-acid, tender; "very good." December to June.
— John J. Thomas, The American Fruit Culturist (1903)Monk's Favorite. Large, roundish, slightly oblate, ribbed: mottled and striped red on yellow; stalk short, cavity wide, calyx small in a broad basin; flesh yellowish white, with a very good sub-acid flavor. A long keeper.