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Springdale

Apple

Springdale

Origin and History

Origin: Arkansas; of recent introduction.

Tree

Not described in source.

Fruit

Size and Form: Medium, roundish oblate, slightly conical, regular.

Surface: Yellow, almost or wholly covered with fine dark solid red, obscurely splashed with dark crimson; some small russet patches.

Dots: Distinct, many, russet, raised.

Stem: Medium, stout.

Cavity: Regular, medium, obtuse; lined with stellate russet.

Basin: Rather shallow, slightly corrugated.

Calyx: Open; segments small, flat, convergent.

Core: Half open, clasping; cells round; tube long, funnel-shaped; stamens marginal.

Seeds: Plump, pointed, packed closely in cells.

Flesh and Flavor: Yellowish white with greenish tinge, firm, very solid, mild, pleasant, subacid; quality good.

Season

Late winter.

Uses

Not described in source.

Subtypes and Variants

Not described in source.

Book Sources

Described in 1 period pomological work

Nursery Catalog Sources

Found in 8 catalogs (1896–1913) from Illinois, Missouri, Oregon, Washington

View original book sources (1)

Springdale. — Origin, Arkansas; of recent introduction. Fruit medium, roundish oblate, slightly conical, regular; surface yellow almost or wholly covered with fine dark solid red, obscurely splashed dark crimson, some small russet patches; dots distinct, many, russet, raised; cavity regular, medium, obtuse, lined with stellate russet, stem medium, stout; basin rather shallow, slighly corrugated; calyx open; segments small, flat convergent. Core half open, clasping; cells round; tube long, funnel-shaped; stamens marginal; seeds plump, pointed, packed closely in cells; flesh yellowish white with greenish tinge, firm, very solid, mild pleasant subacid, good. Late winter.

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