Straudt
AppleOrigin/History
Originated in Berks County, Pennsylvania. Described by W. D. Brinckle (Elliott).
Tree
Not described in source.
Fruit
Size and Form: Large, roundish, inclining to conical.
Stem: Short, set in a wide, deep, russeted cavity (Elliott).
Cavity: Wide, deep, russeted (Elliott).
Calyx: Small, closed.
Basin: Narrow, shallow, furrowed (Elliott).
Skin: Deep crimson, with stripes of paler red, and numerous light dots.
Flesh/Flavor: Fine-grained, tender, white; flavor sub-acid and pleasant. Rated "very good" (Elliott) / Good (Downing).
Core/Seeds: Not described in source.
Season
November.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Straudt.
Origin, Berks Co., Pa.
Fruit large, roundish, inclining to conical, deep crimson, with stripes of paler red, and numerous light dots. Stalk short. Calyx small, closed. Flesh fine-grained, tender, white, subacid, pleasant. Good, November.
— F.R. Elliott, The Western Fruit Book (1865)Straudt.
From Berks Co., Pa. Size, large, roundish, inclining to conical; skin, deep crimson, with stripes of paler red, and numerous light dots; stem, short, in a wide, deep, russeted cavity; calyx, small, closed, set in a narrow, shallow, furrowed basin; flesh, fine-grained, tender, white; flavor, sub-acid and pleasant; "very good." November. (W. D. Brinckle.)