Sweet Romanite

Origin & History

Origin unknown. Elliott (1865) reports it was introduced to the Ohio Pomological Society by W. B. Lipsey, of Morrow County, Ohio, and that he was not able to identify it with any variety heretofore described. He notes the flesh being fine-grained and firm—somewhat like the Gilpin or Romanite—probably induced the name. Warder (1867) reports it was grown in Illinois and introduced at the State Society by the lamented Cyrus R. Overman, President, and was much esteemed by him. Elliott further notes it was grown in Illinois under the name "Sweet Nonsuch" and introduced there under the erroneous name of "Orange Sweet." Thomas (1903) notes it as valuable at the West.

Tree

Hardy. Downing describes the tree as a strong, upright grower and moderate bearer. Elliott agrees it is a moderate but regular bearer.

Fruit

Size: Medium.

Form: Roundish oblate or roundish flattened, regular. Warder adds that the fruit is sometimes flattened or truncate. Elliott describes it as very regular.

Stem: Warder describes the stem as medium to long, green. Downing describes it as short and slender. Elliott and Thomas describe it as short only.

Cavity: Warder describes the cavity as deep, acute, wavy, and brown. Elliott describes it as open, regular, with little russet.

Calyx: Warder describes the eye as small and closed. Downing describes the calyx as closed, with segments erect, slightly recurved. Elliott describes the calyx as large, with segments in divisions, short, half erect. Thomas describes the calyx as large and open.

Basin: Warder describes the basin as medium or deep and abrupt, folded, plaited. Downing describes it as corrugated. Elliott and Thomas describe it as shallow and furrowed. Elliott adds that it is broad.

Skin: Greenish yellow ground, striped and shaded with red. Warder describes the surface as smooth, greenish-yellow, blushed, mixed bright red and dull red, with stripes indistinct. Downing describes it as greenish yellow, shaded, splashed, and striped with red. Elliott describes it as greenish yellow ground, mostly striped and overspread with bright red, and covered with a fine bloom. Thomas describes it as striped and shaded with bright red on greenish yellow.

Dots: Warder describes the dots as scattered, irregular, brown or fawn on the deeper colors. Downing notes light dots.

Flesh & Flavor: Juicy and sweet, with quality rated good to very good. Warder describes the flesh as yellow, fine-grained, breaking, juicy, with flavor very sweet, quality good to very good. Downing describes it as yellowish white, compact, tender, juicy, rich, sweet, and rates it good to very good. Elliott describes the flesh as greenish yellow, firm, crisp, juicy, sweet—superior to Ramsdell's or Danvers' Sweeting. Thomas agrees: greenish yellow, firm, crisp, juicy, sweet.

Core & Seeds: Warder describes the core as roundish, closed, clasping, with seeds numerous, plump, and angular. Downing describes the core as small. Elliott describes the core as medium or rather small, compact, with centre slightly hollow, and seeds ovate, oblong pyriform.

Season

Winter. Warder gives December to April. Downing and Elliott give November to March. Thomas says it keeps through winter.

Uses

Warder lists baking, cider, table, and stock.

Subtypes & Variants

Elliott (1865) describes two distinct inferior varieties circulating under related names. First, another Sweet Romanite grown in the Western States, which is oblong, with a long and slender stem; core light yellow, striped with red; flesh more yellow and dry—an inferior or unworthy variety. Second, a Sweet Nonsuch, which is flat, with slender stem; cavity deep; light red on pale yellow; flesh white, sweet, dry, and tough—also inferior.