Orange Sweeting
AppleOrange Sweeting
Origin/History
An eastern variety—not much cultivated.
Tree
Not described in source.
Fruit
Size and Form
Large, very round, regular.
Skin
Greenish-yellow, bronzy-orange, russeted. Dots numerous, white with green bases.
Cavity
Acute, lipped, wavy. Stem short, green.
Basin
Shallow, regular, or plaited.
Calyx
Eye small, closed.
Core and Seeds
Core very large, turbinate, open, clasping. Seeds numerous, pointed, pale.
Flesh
Green, rather tough, fine-grained, juicy.
Flavor
Sweet. Quality good—for baking especially.
Season
December.
Uses
Baking.
Subtypes/Variants
Not described in source.
Book Sources
Described in 1 period pomological work
USDA Nomenclature (1905)
From W.H. Ragan, Nomenclature of the Apple, USDA Bulletin No. 56
Possibly identical with: one of the Orange Sweets
View original book sources (1)
— John A. Warder, American Pomology: Apples (1867)Orange Sweeting or Russet.
An eastern variety—not much cultivated. Fruit large, very round, regular; Surface greenish-yellow, bronzy-orange, russeted; Dots numerous, white, green bases. Basin shallow, regular, or plaited; Eye small, closed. Cavity acute, lipped, wavy; Stem short, green. Core very large, turbinate, open, clasping; Seeds numerous, pointed, pale; Flesh green, rather tough, fine-grained, juicy; Flavor sweet; Quality good—for baking especially; Season, December.