Oakes
AppleOakes (Apple)
Origin/History
From Danvers, Massachusetts. Origin unknown.
Tree
Strong, vigorous grower and fair bearer. Young shoots clear reddish, smooth.
Fruit
Size and Form: Medium, roundish oblate.
Skin: Greenish yellow, with a shade of red in the sun; few gray dots.
Stem: Short, slender.
Calyx: Closed.
Flesh and Flavor: Yellow, juicy, tender, pleasant subacid.
Core: Small.
Season
Good to November, January.
Uses
Not described in source.
Subtypes/Variants
English Oakes (Lindley's account): An English culinary apple of the same name. Medium, roundish, with ribs; pale green with broken streaks of pale brown and russety specks. Flesh soft, greenish white, slightly sweet. Season: November, December.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Oakes.
From Danvers, Mass. Origin unknown. Tree a strong, vigorous grower, and fair bearer. Young shoots clear reddish, smooth.
Fruit medium, roundish oblate, greenish yellow, with a shade of red in the sun, few gray dots. Stalk short, slender. Calyx closed. Flesh yellow, juicy, tender, pleasant subacid. Core small. Good to November, January.
There is an English culinary Apple of this name described by Lindley, which is medium, roundish, with ribs, pale green, with broken streaks of pale brown, and russety specks. Flesh soft, greenish white, slightly sweet. November, December.