Rabine
AppleRabine
Origin/History
English Apple, described by Hogg as valuable for culinary or dessert purposes.
Tree
Not described in source.
Fruit
Size and Form: Above medium; roundish oblate, ribbed.
Skin: Greenish yellow, mottled, splashed, and striped with red in the sun.
Flesh and Flavor: Yellowish, tender, crisp, sugary, brisk, with pleasant acid.
Cavity, Calyx, Basin, Stem, Core, and Seeds: Not described in source.
Season
October to December.
Uses
Suitable for both culinary and dessert purposes.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Rabine.
This English Apple is described by Hogg as valuable for culinary or dessert purposes.
Fruit above medium, roundish oblate, ribbed, greenish yellow, mottled, splashed, and striped with red in the sun. Flesh yellowish, tender, crisp, sugary, brisk, pleasant acid. October, December.