Violette
AppleViolette
Origin / History
Described by Ronalds. The description appears in A.J. Downing's The Fruits and Fruit Trees of America (1900).
Tree
Not described in source.
Fruit
Size: Medium.
Form: Oblong conical.
Stem: Not described in source.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Dark copper or purple color, covered with a fine bluish bloom.
Dots: Not described in source.
Flesh and flavor: White, tinged with red under the skin. Juicy, brisk acid.
Core and seeds: Not described in source.
Season
December to March.
Uses
A sauce or cooking Apple.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)VIOLETTE.
A sauce or cooking Apple, described by Ronalds as of medium size, oblong conical, dark copper or purple color, covered with a fine bluish bloom. Flesh white, tinged with red under the skin, juicy, brisk acid. December to March.