Rockport Sweet

Rockport Sweet

Origin & History

Two distinct varieties have been described under this name. According to Downing, the variety originated in Massachusetts. Elliott attributes it to H. R. Spencer of Rockport, Ohio. Each author acknowledges the other's variety: Downing notes "there is claimed to be another Rockport Sweet, originating in Ohio, but we fail to discover the distinction by means of the fruit," while Elliott notes "there is also a Rockport Sweet, originated in Mass., with a short, thick stem, set in a ribbed cavity." Thomas associates the name with Massachusetts.

Tree

Downing describes the tree as a strong grower and productive, with young shoots reddish brown and smooth. Elliott, describing the Ohio variety, calls it a moderate healthy grower. The conflict in vigor (strong vs. moderate) may reflect the two distinct origins.

Fruit

Size: Medium.

Form: Downing describes the fruit as roundish oblate. Elliott describes it as roundish conical, flat at base. Thomas says oblate. The oblate form (Downing, Thomas) is associated with the Massachusetts variety; the roundish conical form (Elliott) with the Ohio variety.

Stem: Downing describes the stem as rather long, inserted in a cavity somewhat ribbed, surrounded by russet. Elliott describes the stem as slender, with a russeted cavity, and notes that the Massachusetts variety has a short, thick stem set in a ribbed cavity — a distinguishing feature between the two.

Cavity: Russeted, according to both Downing and Elliott. Downing adds that it is somewhat ribbed (Massachusetts variety). Elliott describes the Ohio variety's cavity simply as russeted, reserving the ribbed character for the Massachusetts form.

Calyx: Large, nearly closed (Downing). Elliott agrees it is nearly closed.

Basin: Broad and open (Downing). Regular and open (Elliott).

Skin: Greenish, becoming waxen yellow, with a dull red cheek (Downing). Elliott describes the Ohio variety as waxy yellowish green, with brown russet or occasionally a dull red cheek. Thomas says yellow with a red cheek.

Flesh & Flavor: Whitish, juicy, brisk, sweet (Downing). White, juicy, pleasantly sweet (Elliott). Thomas adds sweet and aromatic — the only source mentioning an aromatic quality. Quality rated good to very good (Downing) and very good (Elliott).

Core & Seeds: Core small (Downing). Core open; seeds ovate, pointed (Elliott).

Season

January to April (Downing, Elliott). Thomas says winter.

Uses

Not described in source.

Subtypes & Variants

Two geographically distinct varieties share this name. The Massachusetts form is roundish oblate, with a rather long stem set in a ribbed, russeted cavity, and a strong-growing, productive tree. The Ohio form, originated by H. R. Spencer of Rockport, is roundish conical and flat at base, with a slender stem in a russeted (not ribbed) cavity, and a moderate, healthy-growing tree. Downing could not distinguish them by fruit alone; Elliott distinguished them primarily by stem character and cavity ribbing.

Other

The Encyclopedia of Practical Horticulture (Lowther, 1914) lists this variety only in a coded variety-characteristic table:

Rockport Sweet. Mo | rob | gy | VG | f | W | 2*