Turkey Greening

Apple

Turkey Greening

Origin/History

Originated in Connecticut.

Tree

Vigorous, very productive. (Downing, Elliott)

Fruit

Size: Large.

Form: Oblate, slightly conic. (Downing, Elliott; Thomas notes oblate only.)

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Green, with a dull blush and many light dots. (Downing, Elliott; Thomas: green with a dull blush.)

Flesh/Flavor: Greenish, tender, juicy, subacid. Downing characterizes it as "not valuable"; Elliott and Thomas as "not rich."

Core/Seeds: Not described in source.

Season

January–February. (Downing, Elliott; Thomas: Winter.)

Uses

Fair quality fruit. Described as productive but of limited culinary value.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 3 period pomological works

View original book sources (3)

Turkey Greening.

From Connecticut. Tree vigorous, very productive.

Fruit fair and very productive, large, oblate, slightly conic. Skin green, with a dull blush and many light dots. Flesh greenish, tender, juicy, subacid, not valuable. January, February.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Turkey Greening.

From Connecticut. Fruit, fair, and very productive, large, oblate, slightly conic; skin, green, with a dull blush, and many light dots; flesh, greenish, tender, juicy, sub-acid, not rich. January, February.

— F.R. Elliott, The Western Fruit Book (1865)

Turkey Greening. Large, oblate, green with a dull blush; flesh greenish, sub-acid, not rich. Winter. Conn.

— John J. Thomas, The American Fruit Culturist (1903)