Sponge
AppleSponge
Overview
Multiple distinct varieties have been cultivated under the name "Sponge," none of which holds significant horticultural or commercial value.
Variety 1
Fruit Form and Size: Large, roundish oblate
Skin: Greenish ground color, striped with dull red, dotted with whitish spots
Flesh: White, coarse texture, subacid flavor
Use: Kitchen fruit (cooking variety)
Season: October and November
Variety 2
Fruit Form and Size: Medium, oblong conic
Skin: Green ground color, splashed with red
Flesh: White, moderately juicy
Quality Assessment: Poor
Season: November
General Notes
Both varieties lack horticultural merit. The name "Sponge" appears to have been applied to at least two dissimilar apples, likely contributing to confusion in period nursery catalogs and horticultural records. Neither variety is recommended for cultivation.
Source: A.J. Downing, The Fruits and Fruit Trees of America (1900 edition)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Sponge.
There are two varieties under this name, neither of which is at all valuable.
One is: Fruit large, roundish oblate. Skin greenish, striped with dull red, dotted with whitish spots. Flesh white, coarse, subacid. A kitchen fruit. October and November.
The other is: Fruit medium, oblong conic, green, splashed with red. Flesh white, moderately juicy. Poor. November.