No. 26. Rambo
Apple
No. 26. Rambo
Origin / History
William Coxe's A View of the Cultivation of Fruit Trees (1817) gives the entry as "No. 26. Rambo, or Romanite." The variety was much cultivated in Delaware, Pennsylvania, and New Jersey by 1817. It took its name from the families by whom it was introduced into notice. In the Philadelphia market it was known by the name Seek no farther, and it was a highly popular fruit there in the fall months. In some parts of the country it was called the Bread and Cheese apple.
Tree
The tree grows large. The leaves are of a pale yellowish green.
Fruit
Size: Middling.
Form: Flat.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Pale yellow, with faint red streaks towards the sun.
Dots: Not described in source.
Flesh and flavor: The flesh is tender and sprightly. The fruit is sweeter and more juicy than the Vandervere. It is much admired as a cooking apple, and it is a fine table apple.
Core and seeds: Not described in source.
Season
The fruit ripens in the fall and keeps for several months.
Uses
The fruit is much admired as a cooking apple and is a fine table apple. It makes tolerably good cider, but not of the first quality. In the Philadelphia market it was a highly popular fruit in the fall months.
Subtypes / Variants
Not described in source.
Other
In appearance the fruit resembles the Vandervere.
Book Sources
Described in 1 period pomological work
- Coxe, A View of the Cultivation of Fruit Trees (1817) — listed as NO. 26. RAMBO, OR ROMANITE.
View original book sources (1)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)NO. 26. RAMBO, OR ROMANITE.
This apple is much cultivated in Delaware, Pennsylvania, and New-Jersey; taking its name from the families by whom it was introduced into notice. It resembles the Vandervere in its appearance, but is a sweeter and more juicy fruit; the form is flat, the size middling, the skin a pale yellow, with faint red streaks towards the sun; the flesh tender and sprightly: it is much admired as a cooking apple—it makes tolerably good cider, but not of the first quality; and is a fine table apple. The tree grows large, the leaves are of a pale yellowish green; it ripens in the fall, and keeps for several months—it is known by the name of Seek no farther in the Philadelphia market, where it is a highly popular fruit, in the fall months; it is in some parts of the country, called the Bread and Cheese apple.