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Peck's Pleasant

Apple
USDA watercolor illustration of Peck's Pleasant

USDA Pomological Watercolor Collection

Peck's Pleasant

Origin / History

American, of Rhode Island. Downing says it had long been cultivated in Rhode Island, "where, we think, it originated," and in the northern part of Connecticut. Beach dates this opinion of Downing's to 1845. Hedrick places its origin in Rhode Island early in the nineteenth century. Beach's earliest cited reference is Kenrick, 1832.

Peck's Pleasant belongs to the Newtown Pippin class (Downing). Beach places it in the same group with Green Newtown, Rhode Island Greening, and Perry Russet. Downing calls it "a first-rate fruit in all respects" that "deserves extensive dissemination." He finds that it considerably resembles the Yellow Newtown Pippin, with more tender flesh, and is "scarcely inferior to it in flavor." Warder, who calls it "this fine fruit," writes that it "is said to resemble the Newtown Pippin." He could never trace any likeness except that both are green, and holds that "there is no danger of the merest tyro in pomology confounding the two varieties."

Beach calls it an old favorite for home use in many parts of New York. It was pretty thoroughly disseminated throughout the state, but by his time was found chiefly in the older orchards and "now seldom or never planted." He records that it is said to be known locally in some parts of the state as Dutch Greening. Lyon, cited by Beach, reported in 1890 that in Michigan it was "generally and deservedly popular," the fruit "beautiful and excellent."

Hedrick calls this old favorite "still one of the standards of its season to gauge choicely good apples." He writes that its fruits "please all the senses through which apples are appreciated." He adds that "the many spreading, lichen-covered ancients of this old sort to be found in the dooryards and farm orchards of New York and New England are testimonials to the esteem in which lovers of fruit hold it." The Central Experimental Farm at Agassiz, British Columbia, planted it in spring 1890.

Tree

Medium in size, moderately vigorous to vigorous, sometimes a rather slow grower. Beach gives "moderately vigorous or a rather slow grower," and Warder and Downing call it moderate in vigor or growth. Elliott and the Agassiz station call it vigorous. Lyon, cited by Beach, found it like Rhode Island Greening in habit but less vigorous.

Form upright spreading, spreading, or roundish, rather dense. Growth rather erect, the shoots slightly or somewhat diverging. Young shoots reddish brown, slightly downy (Downing). Twigs medium to short, nearly straight, moderately stout; internodes medium to short. Bark brown tinged with red, often mingled with olive-green, lightly streaked with scarf-skin; slightly pubescent near tips. Lenticels quite numerous, small, oblong or roundish, not raised. Buds very deeply set in bark, medium to small, broad, plump, obtuse to acute, appressed to nearly free, pubescent (Beach).

Bearing is disputed. The earlier authors call it productive, a good and regular bearer. Downing says it "bears regularly and well," and Thomas calls the fruit "always fair." Beach reports that it "has the reputation of being often a shy bearer." In some localities it may bear pretty regularly, but only occasionally gives full crops. He adds that a rather high percentage of the fruit is lost as ill-shapen, undersized, or otherwise unmarketable. Hedrick says it is seldom bearing large crops or a high percentage of first-class fruit. At Agassiz it was a light bearer.

Warder calls the tree healthy. Beach finds it somewhat subject to root-rot and canker, and not considered as long-lived nor as healthy as Baldwin or Rhode Island Greening. Hedrick says that "the trees, unfortunately, have many faults." Thomas: "Tender far West."

On sandy soils the fruit is of firmer texture than on clays, but not so large (Elliott). Warder notes "a remarkable diversity in the fruit arising from the different soils and climates in which it is cultivated, North and South." In the migrations southward its size is greatly developed, but its texture and flavor are depreciated.

Fruit

Size: Medium to large, often quite large (Thomas), somewhat variable in size. Most give above medium to large. Beach gives medium to sometimes large, and Lowther's table gives medium.

Form: Roundish or round to oblate, usually slightly flattened, sometimes very much flattened (Elliott). A little or obscurely ribbed, or somewhat angular, sometimes with an indistinct or shallow furrow on one side. Warder calls it flattened globular. Beach finds it sometimes a little inclined to conic, often irregularly elliptical. Thomas gives it as sometimes remotely oblong, often a little oblique, smooth and regular. Downing observes that the apples on the lower branches of old trees are flat, those on the upper branches nearly conical.

Stem: Short to very short, thick to very thick, fleshy. Thomas gives one-fourth to one-half inch, rarely longer and somewhat slender. Downing calls it "peculiarly fleshy and flattened," and Warder clubbed or knobby. Elliott says it varies, mostly short. Beach alone allows it to be medium.

Cavity: Broad or wide, open, rather wavy, often lipped or compressed. Elliott finds it almost always with a slight ridge or wave on one side connecting with the stem. Brown (Warder). Beach describes it as variable: obtuse or sometimes acute, shallow to deep, nearly symmetrical or a little furrowed, sometimes partly russeted.

Calyx: Pubescent or woolly, small to rather large, open, usually with segments half open (Elliott). Beach gives the lobes as open or closed. Warder calls the eye small, with short segments. Beach calls the lobes long, sometimes distinctly separated at the base, rather obtuse. Calyx tube funnel-form; stamens basal (Beach).

Basin: Broad to narrow, obtuse to abrupt, round and regular or nearly symmetrical to irregular, furrowed, wrinkled, or folded. Downing calls it narrow and abruptly and pretty deeply sunk, and Thomas abrupt and rather deep. Warder calls it rather shallow.

Skin: Moderately thick, tough, smooth. Green or light green when first gathered, with a little dark red. Becoming at maturity a beautiful clear yellow, bright waxen yellow, or orange, with a bright blush on the sunny side and, in Downing, near the stalk. Beach gives the blush as orange-red, orange, or pinkish, sometimes partly deepening to pink. Thomas calls the blush brown, and Warder says the fruit is only sometimes faintly blushed. Lowther's table gives yellow-red. Prevailing effect yellow. Beach calls the color good for a yellow apple, the better grades of good size and attractive appearance. Hedrick calls it "beautiful and unique in color."

Dots: Gray or whitish, with white bases (Warder), submerged or with russet point (Beach). Small and almost indistinct near the apex (Elliott). Elliott and Downing call them scattered and Budd and Hansen few, while Beach calls them numerous.

Flesh and flavor: Yellowish to yellow, yellowish white in Elliott. Fine-grained, firm yet tender to very tender, compact, crisp, breaking, juicy; more tender than Yellow Newtown Pippin (Downing). Pleasant, mild to sprightly subacid, aromatic or somewhat aromatic. Downing calls it "delicious, high aromatic sprightly subacid," and Thomas "mild, rich, fine, clear sub-acid, Newtown Pippin flavor." Hedrick calls the fruit "perfumed," and the Agassiz station "mildly acid, with a fine aromatic flavour." Downing and Beach rate it very good to best, while Lowther's table and Agassiz give "very good." Warder calls it "of first quality in the North." Thomas warns it is "poor, if too ripe." Beach says that toward the close of the season it becomes inferior in quality although it may appear still in good condition.

Core and seeds: Core rather small to large, closed, clasping the eye. Warder calls it large, Beach medium to rather small. Abaxile to nearly axile; cells not uniformly developed, usually closed or slit; core lines clasp the funnel cylinder. Carpels rather tender, broadly roundish, often nearly truncate, emarginate, mucronate (Beach). Seeds numerous or abundant, rather dark, dark reddish brown (Elliott), ovate (Elliott), angular (Warder). Beach gives them as long, narrow, acute, below medium or above, sometimes slightly tufted.

Season

The recorded season runs from October into April. Most authors give an early-winter season, November or December through January, February, or March, and the Agassiz station gives November and December. Elliott says it often keeps to April, and keeps better grown on sandy soils than on clays. Beach gives October to March for home use, with February its ordinary commercial limit in Western New York, and says it may be held in cold storage till April. The fruit very often scalds in storage, less so if placed in cold storage immediately after picking (Beach).

Uses

Table, kitchen, and market. Beach finds it more highly esteemed for dessert than for culinary uses, and Hedrick calls it "distinctly a fruit for family use." The fruit commands a high price in the market (Downing).

Subtypes / Variants

Not described in source.

Other

Thomas figures it as Fig. 473. Lowther's table lists it from two reporting stations in the Northern Division, also reported in another division.

Book Sources

Described in 8 period pomological works

Nursery Catalog Sources

Found in 15 catalogs (1845–1921) from California, Illinois, Massachusetts, Oregon, Washington

View original book sources (9)

Peck's Pleasant.

Waltz Apple.

American. Native of Rhode Island. Shoots, rather erect, slightly diverging, vigorous, productive. If on sandy soils, it is of firmer texture than on clays, and keeps better, but is not so large.

Fruit, medium to large; form, roundish, slightly (sometimes very much) flattened, with an indistinct furrow on one side; color, when first gathered, green, with a little dark red—when ripe, a beautiful clear yellow, with bright blush on sunny side, marked with scattered gray dots, which become small and almost indistinct near the apex; stem, varies, mostly short and fleshy; cavity, broad, open, and almost always with a slight ridge or wave on one side, connecting with stem; calyx, medium size, usually segments half open; basin, round, regular; flesh, yellowish white, fine grained, firm, yet tender, juicy, mild, aromatic, sub-acid; core, medium; seeds, abundant, ovate, dark reddish brown. December to February, often keeps to April.

— F.R. Elliott, The Western Fruit Book (1865)

Peck's Pleasant.

This fine fruit is credited to Rhode Island. The tree is healthy, spreading, moderately vigorous, but productive, and a regular bearer. This apple is said to resemble the Newtown Pippin, but I have never been able to trace any resemblance, except that both are green; at any rate there is no danger of the merest tyro in pomology confounding the two varieties. There is, however, a remarkable diversity in the fruit arising from the different soils and climates in which it is cultivated, North and South, and while, like many other varieties, its size is greatly developed, its texture and flavor are depreciated in the migrations southward.

Fruit large, flattened, globular, somewhat angular, or flattened, sometimes having a shallow sulcus or furrow on one side; Surface smooth, yellow or orange, being sometimes faintly blushed; Dots gray, with white bases.

Basin rather shallow and folded; Eye small and open, calycinal segments being short.

Cavity wide, but often lipped, brown; Stem short, very thick, clubbed or knobby.

Core large, closed, clasping the eye; Seeds numerous, angular; Flesh yellow, tender, breaking, fine-grained; Flavor sub-acid and somewhat aromatic; of first quality in the North; Use, table, kitchen or market; Season, December to January, or later.

— John A. Warder, American Pomology: Apples (1867)

Peck's Pleasant.

Waltz Apple.

A first-rate fruit in all respects, belonging to the Newtown Pippin class. It has long been cultivated in Rhode Island, where, we think, it originated, and in the northern part of Connecticut, and deserves extensive dissemination. It considerably resembles the Yellow Newtown Pippin, with more tender flesh, and is scarcely inferior to it in flavor

Peck's Pleasant.

The tree is a moderate, upright spreading grower, but bears regularly and well, and the fruit commands a high price in the market. The apples on the lower branches of old trees are flat, while those on the upper branches are nearly conical. Young shoots reddish brown, slightly downy.

Fruit above medium size, roundish, a little ribbed, and slightly flattened, with an indistinct furrow on one side. Skin smooth, and when first gathered, green, with a little dark red; but when ripe a beautiful clear yellow, with bright blush on the sunny side and near the stalk, marked with scattered gray dots. The stalk is peculiarly fleshy and flattened, short, and sunk in a wide, rather wavy cavity. Calyx woolly, sunk in a narrow, abruptly, and pretty deeply sunk basin. Flesh yellowish, fine-grained, juicy, crisp and tender, with a delicious, high aromatic sprightly subacid. Very good or best. November to March.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Peck Pleasant.* Large, often quite large, roundish, sometimes remotely oblong, often a little oblique, usually slightly flattened; smooth and regular; color light green, becoming yellow, with a brown blush; stalk very short, one-fourth to one-half an inch long, thick, rarely longer and somewhat slender; calyx open, basin abrupt, rather deep; flesh compact, very tender, with a mild, rich, fine, clear sub-acid, Newtown Pippin flavor. Early winter; poor, if too ripe. Growth rather erect. Shoots somewhat diverging. A good bearer; fruit always fair. Fig. 473. R. I. Tender far West.

— John J. Thomas, The American Fruit Culturist (1903)

PECK PLEASANT.

REFERENCES. 1. Kenrick, 1832:50. 2. Bull, Mag. Hort., 6:172. 1840. 3. Downing, 1845:126. fig. 4. Floy-Lindley, 1846:411 app. 5. Hovey, Mag. Hort., 14:249. 1848. 6. Thomas, 1849:183. 7. Horticulturist, 4:344. 1849. 8. Cole, 1849:125. 9. N. Y. Agr. Soc. Rpt., 1849:355. fig. 10. Emmons, Nat. Hist. N. Y., 3:84. 1851. col. pl. and fig. 11. Elliott, 1854:97. fig. 12. Hooper, 1857:69. 13. Mag. Hort., 26:101. 1860. 14. Am. Pom. Soc. Cat., 1862. 15. Mag. Hort., 30:162. 1864. 16. Warder, 1867:641. fig. 17. Downing, 1869:301. 18. Fitz, 1872:168. 19. Barry, 1883:351. 20. Rural N. Y., 46:202. 1887. 21. Ib., 47:749. 1888. 22. Wickson, 1889:247. 23. Lyon, Mich. Hort. Soc. Rpt., 1890:296. 24. Bailey, An. Hort., 1892:246. 25. Munson, Me. Sta. An. Rpt., 1893:133. 26. Taft, Mich. Sta. Bul., 105:109. 1894. 27. Alwood, Va. Sta. Bul., 130:135. 1901. 28. Van Deman, Rural N. Y., 60:37. 1901. 29. Budd-Hansen, 1903:147. 30. Powell and Fulton, U. S. B. P. I. Bul., 48:52. 1903. 31. Beach and Clark, N. Y. Sta. Bul., 248:137. 1904.

SYNONYMS. Dutch Greening. PECK (26). PECK'S PLEASANT (1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 18, 20, 21, 22, 23, 24, 25, 27, 28, 30). Waltz Apple (17). Watts Apple (12).

This variety evidently belongs in the same group with Green Newtown, Rhode Island Greening and Perry Russet. It is an old favorite for home use in many parts of the state. It is more highly esteemed for dessert than for culinary uses. The flesh is tender, pleasantly flavored and ranks very good to best in quality. The color is good for a yellow apple, being at first predominantly green, but as the fruit approaches full maturity it becomes waxen-yellow with an orange or pinkish blush. The fruit very often scalds in storage, but it is less apt to do so if placed in cold storage immediately after picking. Its season for home use extends from October to March. Ordinarily February is its commercial limit in Western New York, but in cold storage it may be held till April (31). The tree is somewhat subject to root-rot and canker and it is not considered as long-lived nor as healthy as either Baldwin or Rhode Island Greening. It has the reputation of being often a shy bearer. In some localities it may bear pretty regularly, but it is only occasionally that it gives full crops. The better grades of the fruit are of good size and attractive appearance, but there is apt to be a rather high percentage of loss from ill-shapen, undersized or otherwise unmarketable fruit. It is said to be known locally in some portions of the state under the name Dutch Greening.

Historical. In 1845 Downing expressed the opinion that Peck Pleasant originated in Rhode Island and stated that it had long been cultivated in that state and in Northern Connecticut (3). It has been pretty thoroughly disseminated throughout New York state but it is found chiefly in the older orchards and is now seldom or never planted. In 1890 Lyon (23) reported concerning the status of this variety in Michigan that it was generally and deservedly popular, the fruit being beautiful and excellent, and the tree in habit like Rhode Island Greening but less vigorous.

TREE. Tree medium in size, moderately vigorous or a rather slow grower. Form upright spreading or roundish, rather dense. Twigs medium to short, nearly straight, moderately stout; internodes medium to short. Bark brown tinged with red often mingled with olive-green, lightly streaked with scarf-skin; slightly pubescent near tips. Lenticels quite numerous, small, oblong or roundish, not raised. Buds very deeply set in bark, medium to small, broad, plump, obtuse to acute, appressed to nearly free, pubescent.

FRUIT. Fruit medium to sometimes large, somewhat variable in shape and size. Form oblate to roundish, sometimes a little inclined to conic, often obscurely ribbed or irregularly elliptical, sometimes with furrow on one side. Stem medium to short and usually thick or fleshy. Cavity variable, obtuse or sometimes acute, rather wide, shallow to deep, nearly symmetrical or a little furrowed, often lipped or compressed, sometimes partly russeted. Calyx pubescent, medium to rather large; lobes long, open or closed, sometimes distinctly separated at the base, rather obtuse. Basin varies from broad to rather narrow, from obtuse to abrupt, and from nearly symmetrical to irregular and furrowed or wrinkled. Skin moderately thick, tough, smooth, green becoming bright waxen yellow with orange-red blush, sometimes partly deepening to pink. Dots numerous, whitish and submerged or with russet point. Prevailing effect yellow. Calyx tube funnel-form. Stamens basal. Core medium to rather small, abaxile to nearly axile; cells not uniformly developed, usually closed or slit; core lines clasp the funnel cylinder. Carpels rather tender, broadly roundish, often nearly truncate, emarginate, mucronate. Seeds numerous, rather dark, long, narrow, acute, below medium or above, sometimes slightly tufted. Flesh yellowish, firm, tender, crisp, fine-grained, juicy, pleasant subacid, aromatic, very good to best. Toward the close of the season it becomes inferior in quality although it may appear to be still in good condition.

— S.A. Beach, The Apples of New York, Vol. 1 (1905)

Peck Pleasant. — Origin, Rhode Island ; tree spreading, of moderate vigor, productive and a regular bearer.

Fruit large, roundish, somewhat angular, or flattened, and with a shallow furrow on one side; surface smooth, a beautiful clear yellow, with bright blush; dots few, gray, with white bases; cavity wide, rather wavy; stem very thick, fleshy, knobby, very short; basin narrow, abrupt, rather deep; calyx small, open; segments short. Core large, closed, clasping; seeds many, angular; flesh yellowish, very tender, fine-grained, crisp, juicy, delicious aromatic, sprightly subacid, very good or best. Early winter.

— J.L. Budd & N.E. Hansen, American Horticultural Manual, Part II: Systematic Pomology (1914)

Peck's Pleasant. Size: medium. Form: round. Color: yellow-red. Quality: very good. Use: both kitchen and market. Season: winter. Northern Division: 2 reporting stations (also reported in another division).

— Granville Lowther (ed.), Encyclopedia of Practical Horticulture (1914)

PECK PLEASANT. Peck. This old favorite is still one of the standards of its season to gauge choicely good apples. The tender-fleshed, perfumed fruits, pleasantly flavored, beautiful and unique in color waxen yellow with an orange or pinkish blush please all the senses through which apples are appreciated. The trees, unfortunately, have many faults, being subject to root-rot and canker and seldom bearing large crops or a high percentage of first-class fruit. Peck Pleasant is distinctly a fruit for family use, and the many spreading, lichen-covered ancients of this old sort to be found in the dooryards and farm orchards of New York and New England are testimonials to the esteem in which lovers of fruit hold it. The variety originated in Rhode Island early in the nineteenth century.

Tree medium in size, vigorous, upright-spreading or round, dense. Fruit medium to large, variable in size, oblate or round, sometimes conic, often ribbed or irregularly elliptical, sometimes with furrow on one side; stem short, thick or fleshy; cavity obtuse, wide, shallow, often lipped or compressed, sometimes russeted; calyx pubescent, large; lobes long, open or closed, sometimes separated at the base, obtuse; basin broad, obtuse, symmetrical, furrowed or wrinkled; skin thick, tough, smooth, waxen yellow with orange-red blush; dots numerous, white and submerged or with russet point; core small, abaxile to axile; cells usually closed or slit; core-lines clasp the funnel cylinder; carpels tender, broadly round, often truncate, emarginate, mucronate; seeds numerous, dark, long, narrow, acute, sometimes tufted; flesh yellow, firm, tender, crisp, fine-grained, juicy, pleasant subacid, aromatic; very good to best; October to January.

— U.P. Hedrick, Cyclopedia of Hardy Fruits (1922)

Planted Spring 1890. Tree a vigorous grower, but a light bearer. Fruit above medium size, roundish. Skin yellowish with a bright blush on the sunny side. Flesh yellowish, tender, juicy, mildly acid, with a fine aromatic flavour, quality very good. Season November and December.

— Central Experimental Farm, Central Experimental Farm, Agassiz BC — Catalogue of Fruit Trees under Test (Bulletin No. 3, 1900) (1900)
Dutch Greening PECK PLEASANT Peck Peck Pleasant Waltz Apple Watts Apple