Red Ingestrie

Apple

Red Ingestrie

Origin/History

Raised by Mr. Knight (Downing). An English variety (Thomas; Elliott lists it as "Foreign"). Greatly admired as a dessert apple in England, but of little value in American cultivation (Downing; Thomas concurs: "of little value here").

Tree

Not described in sources.

Fruit

Size: Small (all sources agree).

Form: Oblong or ovate (Downing); oblong ovate (Elliott); ovate (Thomas).

Stem: Short and slender (Downing).

Cavity: Not described in sources.

Calyx: Not described in sources.

Basin: Wide at the eye (Downing).

Skin: Bright yellow, tinged and mottled with red on the sunny side (Downing); yellow, marbled with red (Elliott); yellow and red (Thomas).

Flesh/Flavor: Very firm, juicy, and high flavored (Downing); firm and sprightly (Elliott); firm and rich (Thomas).

Core/Seeds: Not described in sources.

Season

September and October (Downing; Elliott). Autumn (Thomas).

Uses

Dessert (Downing).

Subtypes/Variants

Not described in sources.

Other

Not described in sources.

Book Sources

Described in 3 period pomological works

View original book sources (3)

Red Ingestrie. Raised by Mr. Knight. This is greatly admired as a dessert Apple in England, but not here. Fruit small, oblong or ovate, with a wide basin at the eye, and a short and slender stalk. Bright yellow, tinged and mottled with red on the sunny side. Flesh very firm, juicy, and high flavored. Good. Ripens in September and October.

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

Red Ingestrie. Foreign. Small, oblong ovate, yellow, marbled with red ; flesh, firm, sprightly. September. October.

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

Red Ingestrie. Small, ovate, yellow and red; firm, rich. Autumn. English. Of little value here.

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

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