Turk's Cap
AppleTurk's Cap
Origin/History
Not described in source.
Tree
Not described in source.
Fruit
Size: Large
Form: Roundish oblate, ribbed
Stem: Long
Cavity: Not described in source.
Calyx: Large, open
Basin: Not described in source.
Skin: Golden yellow with some russet; brownish tinge of red in the sun
Flesh/Flavor: Yellow, firm, crisp, juicy, pleasant subacid
Core/Seeds: Not described in source.
Season
November, December
Uses
Cooking apple
Subtypes/Variants
Not described in source.
Other
Not described in source.
Source: A.J. Downing, The Fruits and Fruit Trees of America (1900 revised edition), quoting Hogg's description.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Turk's Cap. A cooking Apple, described by Hogg as : Fruit large, roundish oblate, ribbed, golden yellow, some russet and a brownish tinge of red in the sun. Calyx large, open. Stalk long. Flesh yellow, firm, crisp, juicy, pleasant subacid. November, December.