Violette
AppleViolette
Origin / History
Not described in source.
Tree
Not described in source.
Fruit
Form and Size Medium, oblong conical.
Skin Dark copper or purple color, covered with a fine bluish bloom.
Flesh and Flavor White, tinged with red under the skin. Juicy, brisk acid.
Stem, Cavity, Calyx, Basin, and Core Not described in source.
Season
December to March.
Uses
Sauce or 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), citing Ronalds.
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.